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Vegan Sausage Rolls §

The Happy Pear's infectious energy is palpable in their vegan sausage roll recipe, and we must gave been infected because we had a crack at it, and had some craic along the way.

Prep time: 20 mins

Cooking time: 20mins

Makes: 12-18 depending on how big they are cut

Ingredients for the filling:

1 tin white beans of choice (cannellini, butter etc)

100g walnuts

4tbsp ground flax seed

2tbsp soy sauce

3 cloves garlic

2tbsp neutral oil (sunflower, rapeseed etc.)

1/2tsp smoked paprika

1tbsp mixed dried herbs

1tsp ground coriander

1/2tsp ground pepper

Ingredients for the wrapping:

Pack of puff pastry sheets

Sesame seeds (optional)

Plant milk for glazing

1. Blend the rules

Preheat your oven to 200degC and put a sheet of baking paper on a baking tray.

If you have a standing blender, that is the best choice of blending utensil for the following step, but otherwise whip out your trusty plastic peg leg (a.k.a handblender) and employ some patience. Add all the ingredients for the filling into the bowl of your standing mixer or a separate bowl, add a pinch of salt and pepper and blend until you have a smooth paste.

2. Shake, rattle and sausage roll

Spread out your puff pastry sheet on your work surface. Dampen or oil your hands and grab about half of the paste, roll it into a long "sausage", and place it on to your puff pastry, you can easily add or take away some of the filling. Do not make off-putting smutty comments to your cooking companion. -10 gasp points for you.

"Meat" censored, for those with a delicate disposition

Cut the puff pastry so that it can enclose the filling, dampen the edge with a wet finger or use some oil, fold it over and crimp the edge using a fork. Get your sausage roll assembly line rolling (ha...ha...) and repeat with remaining meat and pastry.

Brush the tops lovingly with some plant milk, and sprinkle over sesame seeds (Cooks tip: sprinkling from a height will make you look even more professional in the kitchen but may result in runaway seeds.)

Cut into your preferred sausage roll size, then place on a tray and bake in the oven for 20 minutes, they should come out golden and crispy.

Leave to cool slightly, and then grab the nearest roll for a dink and sink!

Food for Thought

Lizzy says: "Yes, these were tasty, but it took a lot to forget the graphic scenes during making them whilst I chowed down on the finished product. As you can see (or not) from Kate's necessary pixilated pictures, it was an off putting looking filling that didn't really resemble meat.. I also found that the recipe relied on salt for flavour and it was too salty as a result. This didn't stop me going back for more though. I think I'd probably opt for a Gregg's vegan sausage roll in future.. 6/10"

Kate says: "The original recipe for this called for 1/2tsp of salt - for me that made them far too salty. I should have instead just added a little bit and then tasted for if it needed more, I highly suggest you do the same. I think that rather overshadowed these rolls, but the background flavour hiding behind the salt was very nice and flavoursome, especially that punch of herbs. I've got to admit though, this isn't a patch on whatever wizardry they're up to at Gregg's to make their vegan sausage roll, and didn't satisfy my vegan lent craving for a real meat sausage roll. A solid 5/10, maybe I would make again with less salt if I had vegetarian or vegan friends coming over."

5.5/10 Gasps


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