Vegan sausage rolls
Recipe Caitlin De Kuyper // @caitlindekuyper for Edgar’s Mission //@edgarsmission
Photography Julie Renouf
These vegan sausage rolls will please plant-based folk and meat eaters alike. The recipe, taken from Kindness Community Vegan Cookbook (Affirm Press, $35), is a signature dish of actor Caitlin DeKupyer “Our family always requests these for special events. If you don’t have the veggies listed, you can substitute others,” says Caitlin. “They’re great on their own – don’t forget the tomato sauce! – or with chips and salad, or even some black bean dhal.”
MAKES 16
INGREDIENTS
2 sheets frozen vegan puff pastry
1 tablespoon cooking oil of your choice (I use avocado)
1 medium brown onion, finely diced
2 cloves garlic, minced
4–5 medium mushrooms, finely diced
½ teaspoon salt
½ teaspoon pepper
1 teaspoon paprika
400 g plant-based mince (I use Naturali)
3 large carrots, coarsely grated
1 teaspoon dried mixed herbs
1 teaspoon dried basil
2 tablespoons light soy sauce
2 tablespoons tomato sauce
1 teaspoon Dijon mustard
3–4 tablespoons breadcrumbs (I like the herb and garlic ones for extra flavour)
1 tablespoon sesame seeds (plus extra for garnish)
tomato sauce, for serving
METHOD
Thaw pastry sheets according to packet instructions. Preheat oven to 200°C.
Heat oil over medium heat in a large frying pan. Gently fry the onion with the crushed garlic until translucent. Add the mushrooms to the pan, season with salt, pepper and paprika and continue frying until the mushrooms have reduced and are darker in colour. Stir regularly.
Add the mince, breaking it down so the mixture has an even consistency. Add the grated carrot and continue to fry. Add mixed herbs, basil, soy sauce, tomato sauce and Dijon mustard and continue to fry, stirring constantly. Taste and season with more salt and pepper if required.
Add sesame seeds and breadcrumbs, adjusting quantity of the breadcrumbs if the mixture looks excessively sloppy or too dry – it should have enough substance to hold its shape in a long sausage on the pastry. Remove from the heat and allow to cool for a few minutes so that you can comfortably handle it.
Cut the first pastry sheet in half. Spoon mixture along one side, leaving approximately 1 cm between the mix and the edge of the pastry. Gently squeeze the mixture to form a roll, ensuring the roll is even along the entire length of the pastry all the way to the ends.
Gently roll the pastry around the mixture until it is fully enclosed in the pastry. Gently seal the pastry edge, using a little water if needed, then cut each roll into four even ‘sausage’ rolls. Repeat with remaining pastry.
Pour a layer of sesame seeds into onto a plate, then firmly press the top of each roll into the seeds. I’ve found this delivers a better result than trying to evenly sprinkle sesame seeds over the top of each one.
Place the rolls onto a baking tray lined with baking paper and bake in the middle of the oven for 25 minutes or until golden brown.
Serve straight out of the oven.
This is edited an extract from Kindness Community Vegan Cookbook by Edgar’s Mission (Affirm Press, $35). Photography by Julie Renouf.
