Vegan Sausage Rolls
Delicious Vegan Sausage Rolls taken from Dairy Diary 2022.
Dried mushrooms 40g (1½oz)
Sage and onion stuffing mix 50g (2oz)
Smoked firm tofu 150g (5oz), drained and grated
Sunflower oil 1 tbsp
Sweet chilli sauce 3 tbsp
Smoked paprika 2 tsp
Flax seeds (linseeds) 1 tsp, finely ground
Vegan ready-rolled puff pastry sheet 320g pack
Chia and sesame seeds 2 tsp each
Sweet chilli sauce or tomato ketchup to serve
Put mushrooms in a heatproof bowl and pour over 350ml (12fl oz) just-boiled water. Soak for 30 minutes then drain, squeezing out as much liquid as possible. Reserve the liquid. Chop mushrooms very finely.
Put stuffing mix in a bowl and mix in mushrooms and tofu. Heat 100ml (3½fl oz) soaking liquid with oil, chilli sauce and paprika until boiling, then stir into stuffing mixture. Leave to cool. Cover and chill until required.
Preheat oven to 200°C/180°fan/Gas 6. Line 2 baking trays with baking paper. Mix flax with 1 tbsp cold water to make a glaze.
Cut pastry sheet in half lengthways. Spoon half the filling along the middle of one of pastry lengths, shaping to form a sausage. Fold pastry over filling. Brush one edge with glaze and press together to seal. Repeat with remaining filling and pastry.
Turn rolls over so that the seam is underneath and cut each roll into 8. Arrange on baking trays, brush with glaze and sprinkle with seeds. Bake for 25 minutes until puffed and lightly golden. Best served warm with sweet chilli sauce or tomato ketchup to dip.