I didn't have eggs or cottage cheese in the house and wanted to make the filling before going out. Veganopoulous has mentioned using cauliflower in these sausage rolls and I had success with cauliflower in a lasgana recently. I had cauliflower, aquafaba and also tofu. I winged it and it worked so I am writing up yet another version of these sausage rolls.
As well as doing these salads, mum had agreed to hold a lunch for my niece Ashy's birthday. I am glad her kitchen is bigger than mine and I could find space to make the sausage rolls. Though the filling is vegan, I used eggs for binding and glaze. However, as I often use milk for this purpose at home, that is what I have written up in the recipe.
One of my mum's skills is delegation. She did have a few helpers. Even Sylvia helped cut up cucumber. I cut up 6 lettuces for her. (Incidentally we had a discussion about how many lettuces were necessary for 100 people. A friend had said to buy 20. In the end mum said she thought 3-4 would have sufficed. The leftover lettuce went to a place that makes food for the homeless.)
World Environment Day today. It seems a good time to mention a few ways that my local suburb helps me be more environmentally friendly.
- The zip on a pair of Sylvia's boots broke recently and I got a recommendation from a friend to a boot repair shop that fixed it for $10.
- A while back I noticed that a community organisation with a garden program has a compost bin that is open to public donations. We tried a compost bin a while back and it wasn't worth our while with the little garden we have so I have started to take tubs of compost along to the organisation when I am going past.
- I haven't visited my local farmers market much over the past year but when it recently changed from twice a month to every weekend, I found it much easier. No more trying to work out which week in the month it was or arriving at the market only to find it was not on, We are now going there more.
More sausage rolls recipes on Green Gourmet Giraffe:
Carrot, cheese and rice sausage rolls
Cranks sausage rolls (v)
Gluten free vegetarian sausage rolls (gf)
Leugh's vegan sausage rolls (v)
Liz O'Brien's vegetarian sausage rolls
Vegan sausage rolls (v - Liz O'Brien's)
Vegan sausage rolls with cauliflower
Adapted from Green Gourmet Giraffe
9 tbsp aquafaba (chickpea brine)
1/2 cup pecans nuts, finely chopped
1/2 cup brazil nuts, finely chopped
1 cup rolled oats
1/2 cup plus 2 tbsp breadcrumbs
1 medium to large onion, finely chopped
250g cauliflower riced
150g silken tofu
3 tablespoons soy sauce
1 tablespoon nutritional yeast flakes
1 tsp of stock powder
1 clove of garlic, crushed
4 sheets of ready-rolled 25 x 25cm puff pastry
Soy milk for glaze
Sesame seeds for sprinkling
To Make the Filling:
Combine all filling ingredients in a mixing bowl.
To Assemble: (See step by step photos in my original sausage roll post)
Thaw 4 sheets of ready-rolled puff pastry. Place the first sheet on a flat surface and cut it in half, into two rectangles. Spoon the non-sausage mix down the centre third of each rectangle. Brush one long edge with milk and fold in the long edges so the one with milk overlaps the other edge.
Repeat with other pieces of puff pastry. Place sausage rolls seam down on a greased or baking-paper lined baking tray. Brush with milk and sprinkle with sesame seeds. Make deep marks with a sharp knife marks to indicate where to cut them after cooking (halves, thirds or quarters). (You can alternatively cut into rolls and/or make decorative slashes.)
Bake sausage rolls at 200C for 20 minutes. Remove from oven and cut into individual sausage rolls using marks you made before baking as a guide. (These marks make it easier to cut. Cutting sausage rolls partway through baking keeps the filling from drying out.)
At this point you can return sausage rolls to oven to bake another 10 minutes until golden brown and serve hot or set aside and bake for 10 to 15 minutes when you are ready to serve. Sausage rolls can be frozen and baked straight from the freezer (about 15 minutes at 200 C).
Serve with tomato sauce.
UPDATE: December 2016 - Made these again with hard tofu instead of silken tofu. The mixture was really crumbly, even with extra breadcrumbs, and hard to wrap in puff pastry. Once baked they were lovely. I updated the top photo which is made with vegan pastry and just soy milk for glaze and binding.
On the Stereo:
Love: The Beatles