Vegetarian Sausage Rolls
Really! So good. You totally get the sense of a sausage roll and they’re perfect for vegetarians. I invented these for my own kids’ birthday parties before we moved to the farm, when the whole family was vegetarian.
They’re delicious and you won’t miss the meat. I served them with sweet chilli sauce or tomato sauce at little kids’ parties all those years ago, but for dinner I would serve them with steamed veggies. A rocket, pine nut and haloumi salad would go perfectly, too.
Makes 16 small sausage rolls or 8 large.
Ingredients 15
150 g breadcrumbs
60 g rolled oats
1 zucchini, large, finely grated
2 carrots, finely grated
1 onion, finely grated
150 g chickpeas, cooked or tinned and drained
2 free-range eggs
1 tbsp tahini
1 tsp salt
black pepper, a few good grinds
1 tbsp tomato paste
2 tsp dried mixed herbs
4 sheets puff pastry sheets, partially thawed
1 tbsp full-cream milk
sesame seeds, for sprinkling
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Method 7
Preheat the oven to 180°C (360°F).
This recipe is easiest if you have a food processor, but you can easily do it without. If you have a processor, whiz your and until fine. Otherwise, make your breadcrumbs and bash up your oats in a mortar and pestle.
Add your , , and to the processor and whiz, or add to the and in a big bowl and mix well.
Add the to the mix and process well until smoothish. Add the , , and pepper, and and process again, or just stir up well in the bowl.
Cut the in half into rectangles (so you have eight pieces in total).
Spoon some mix down one long side. Paint the edges with (to help the pastry stick) and roll up into a long sausage. Cut into two if making small sausage rolls and paint the top with milk. Sprinkle with sesame seeds.
Bake for about 20 minutes, or until golden.
Buena Vista Farm's tips
Make an extra batch because they freeze beautifully (uncooked) and you can take them out and cook from frozen for a snack. Add 10 minutes to the baking time, but make sure to check so they don’t burn.
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