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Perfect for picnics, packed lunches and buffet tables these vegan sausage rolls are simple to make but SO full of flavour! #veganfood #vegansausagerolls #veganrecipes #veganlunch #vegansnacks | Recipe on thecookandhim.com

Vegan Sausage Rolls

Prep: 30 mins | Cook: 25 mins | Total: 55 mins | Quantity: 12 sausage rolls

Ingredients

  • 1 red onion – peeled and finely diced
  • 3 cloves garlic – peeled and roughly chopped
  • drizzle of olive oil
  • 4 medium slices of bread
  • 2 cups (140g) vegan cheese – grated
  • 2 tsp wholegrain mustard
  • 2 tsp smoked paprika
  • 2 tblsp vegan cream cheese
  • 1 tblsp ground flax seeds
  • salt and pepper
  • 320g ready rolled vegan puff pastry sheet

Glaze:

  • 1-2 tblsp unsweetened plant milk
  • pinch turmeric

Food processor – I used this Magimix

Instructions

  1. Saute the onion and garlic in a drizzle of oil until just starting to soften and turn translucent
  2. Cut the slices of bread into cubes and whizz in a food processor till they become breadcrumbs
  3. Add the cooked onion and garlic, the grated cheese, mustard, paprika, cream cheese, flax seeds and a good pinch each of salt and pepper and whizz until well mixed - this only takes a few seconds
  4. In a mug whisk together the plant milk and turmeric
  5. Unroll the puff pastry, lift off the paper sheet and sprinkle the paper with flour then put the pastry back on (this stops the pastry sticking as you’re filling and rolling!)
  6. With the longest edge in front of you, cut the sheet vertically into 3 equal pieces. Brush the right side of each of the edges with a little glaze
  7. Roughly divide the filling into 3 equal sizes then using your hands, shape (as best you can) into long sausages and lay onto the puff pastry – you may need to form the sausages in a couple of bits, squidging them together on the pastry
  8. Fold the pastry over the filling onto the wet strip, tucking it in tightly so there’s no ‘air’ round the sausage
  9. At this stage you can chill in the fridge for around 30 minutes to firm up the pastry again - this helps get nice clean lines when you cut the sausage rolls into portions. Or you can chill in the fridge for a few days to be baked later
  10. Preheat the oven to 200 Fan / 220 C / 425 F / Gas 7
  11. Cut your long sausages into quarters (or more if you want bite sized pieces) and lay onto a lined baking tray, spacing reasonably apart.
  12. Generously brush each sausage roll with the glaze - I glaze them all then go back and do them one more time
  13. Here you can cut slashes across the top for decoration or just leave them plain
  14. Bake for 20-25 minutes until golden and crispy
  15. Serve immediately or chill and store in the fridge for a few days

Recipe by The Cook & Him at https://thecookandhim.com/recipes/vegan-sausage-rolls/