Vegetarian Sausage Rolls | The Recipe Redux
I have relied on cooked quinoa to pull these sausage rolls together quickly. If you don't have excess quinoa in the fridge or freezer, you will need to cook some before you proceed.
These vegetarian sausage rolls can be prepared ahead and frozen. To cook from frozen, add a few extra minutes to the cooking time to ensure they are heated through.
Use a gluten free pastry to make these gluten free.
Cooked sausage rolls will keep in the fridge for up to three days.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 12 medium rolls
- 2 Tablespoons olive oil
- 1 onion chopped
- 2 cloves garlic crushed
- 1 medium carrot grated
- 300 g plain tempeh
- 90 g cooked quinoa 1/2 cup
- 2 Tablespoons tamari or soy sauce
- 1 Tablespoon chopped parsley
- 1 Tablespoon chopped sage
- 1 teaspoon fennel seeds crushed
- Salt & pepper
- 2 sheets puff pastry
- 1 egg beaten
- poppy seeds optional
To make the filling
Heat the olive oil in a fry pan over a medium heat.
Add the onion to the pan. Cook for 5 minutes, or until browned.
Add the carrot to the pan, and cook for a further 3 minutes, or until the carrot has wilted.
Add the garlic and fry for 1 minute.
Remove the fry pan from the heat, and allow the onion mixture to cool slightly.
Place the onion mixture into a food processor.
Add the tempeh, quinoa, tamari, herbs and seasoning to the food processor.
Blitz until well combined.
To assemble the sausage rolls
Divide the puff pastry sheets in half. My sheets measure 12cm x 24cm once divided.
Working one sheet at a time, take a quarter of the filling and mound it in a line lengthways down the centre of the pastry. The filling is slightly tacky, so I use a spoon to position the filling.
Brush the beaten egg (egg wash) down one side of the pastry.
Starting from the side opposite the egg wash, gently roll the pastry up over the filling to encase it.
Tuck the pastry edge under the roll.
Cut the sausage rolls into the desired size with a serrated knife, and place on the baking tray.
Brush the top of the sausage roll with the egg wash.
Sprinkle the poppy seeds over the top of the rolls if desired.
Repeat with the remaining pastry and mixture.
Bake the sausage rolls for 20 - 25 minutes, until the pastry is puffed and golden.
To freeze the sausage rolls.
Assemble the sausage rolls as detailed above.
Place the uncut sausage rolls onto a lined tray, or cut to the desired size and place on a tray.
Freeze until solid.
Store in zip lock bags until required.
To bake, proceed as detailed above, adding an additional 5 minutes to the cooking time.
The sausage rolls can also be cooked before freezing if desired. Defrost in the fridge overnight.