Going Vegan has been a transition for us as I think it is for many people. For a while I’ve been mostly vegan with the exception of egg, like we don’t eat eggs on their own but have utilised in cooking if it was in the ‘not sure what to use as a substitute’ category….
But I’m so happy I’ve managed to make this vegan sausage rolls recipe completely vegan! Especially since they are pretty good for making ahead for parties or BBQ’s (we obviously take our own food so we don’t end up starving).
I also plan on making them ahead for our wee man’s lunch boxes for kindy next year. Luckily his school is not Nut-Free and I’m so glad as we eat such a large variety of nuts both in recipes and on their own. That being sad I have read that pumpkins seeds could be a walnut alternative… I might have to try this out for the Mums looking for something Nut-Free for their Scallywags.
I had also opted for rice flour over oats as I can never find gluten free oats. So if you’re lucky enough to find a vegan pastry that’s also gluten free, you have yourself Vegan & Gluten free sausage rolls.
If you do not have rice flour, place white medium or aribo rice in the food processor or thermomix and mill until fine. Remove and set aside.
Preheat Oven to 200°C and prepare baking pan with grease proof paper.
Place onion in food processor or thermomix chop (TM 3 sec/ speed 5).
Scrape down sides.
Add in walnuts, oregano, rice flour and chop (TM 3 sec/ speed 5).
Scrape down sides.
Add in tofu, pasta sauce, tamari sauce, and bread crumbs and mix (TM 20 sec, speed 5)
Cut puff pastry sheets in half and place on a flat working area. You will end up with 6 sheets
From the food processor/ thermomix scoop mixture down one side of the pastry (see picture) and roll the pastry over. Repeat with other 5 sheets.
Cut each roll into 5 equal sizes.
Brush top of rolls with water (or almond milk if you prefer) and sprinkle sesame, flax and chia seed mix.
Place on baking tray. Insert in oven and bake on 200°c for 20 minutes or until golden brown.