Vegan "No-sausage" Rolls ( Potato, chickpea, spinach)
Hunter loves vegan sausage rolls! I fill them with varying ingredients, such as mushrooms, various nuts, pumkin, potato etc! You can make so many varieties of these sausage rolls!
These will be a perfect vegan snack for the kids at Christmas and for school holidays!
Hope you enjoy! xo
- Organic Coconut Oil
- ½ red onion
- 2 cloves garlic
- 1 tbsp fresh ginger
- 200g Golden sweet potato
- 1 tsp ground cumin
- ½ tsp tumeric
- ¼ tsp ground nutmeg
- 2 tbsp Filtered Water
- 100g Organic spinach leaves
- 400g can Organic Chickpeas
- Pinch Celtic Salt
- freshly ground black pepper
- 2 tbsp fresh coriander
- 1 tbsp fresh parsley
- Puff pastry
- 1 tbsp sesame seeds
- Finely dice the onion. Melt the Coconut Oil in a large frypan over a medium heat and cook the onion for 4-5 minutes until very soft and translucent.
- Finely grate or crush the garlic and finely grate the ginger. Add these to the onion and cook for a further minute.
- Grate the sweet potato and add to the frypan. Cook for 8-10 minutes until softened.
- Sprinkle over the cumin, tumeric, nutmeg and water and cook for a further 2 minutes.
- Roughly chop the spinach leaves and stir these through. Continue to cook the mixture, stirring regularly, until the vegetables are cooked well.
- Drain the can of chickpeas, reserving the liquid. Add the chickpeas plus 2 tbsp of the liquid from the can to a food processor and pulse to a rough puree.
- Stir the chickpeas through the vegetable mixture until well combined and season with salt and pepper to taste.
- Set the mixture aside to cool for 15-20 minutes.
- While the mixture is cooling, defrost 2 sheets of frozen flaky puff pastry.
- Once the vegetable mixture has cooled, finely chop the coriander and parsley. Stir these through the vegetable mixture.
- Place half the vegetable mixture onto each pastry sheet about ⅓ of the way up the sheet. Using your hands form it into a sausage shape the length of the pastry sheet. Roll the pastry around the filling, as firmly as possible without stretching the pastry, until you have a roll shape with approximately 1 inch overlap of pastry. Trim the excess pastry if necessary.
- Transfer the rolls to the freezer for 30 minutes to set a little which will make them easier to cut.
- Preheat the oven to 180C Fan Bake. Line a baking sheet with parchment or greaseproof paper.
- After 30 minutes, remove the rolls from the freezer. Brush with Coconut Oil over the top of each roll and sprinkle with sesame seeds.
- Using a very sharp knife, cut them to your desired length. Place the cut rolls onto the prepared baking sheet and bake for 20-25 minutes until the pastry is golden.
This recipe makes two large rolls, which can then be cut into 6-8 pieces. If you prefer for finger food or little hands you can make 4 smaller rolls by cutting each pastry sheet in half lengthways and dividing the mixture into quarters.
If the rolls collapse a bit during baking and the filling spills out, once the pastry is golden and they are out of the oven, use two dessert spoons - one of either side of the sausage roll - to gently push the filling back into the pastry into a roll shape.
(Recipe & Image thanks to: http://www.thefaresage.com)