Sweet Potato & Chickpea Vegan Sausage Rolls

Author: Bridee   Date Posted:23 October 2018 

Bite-size, deliciously flaky and utterly moreish, you would be well advised to make a double batch of these vegan sausage rolls! 

  1. Preheat the oven to 180C
  2. Peel the sweet potatoes and cut into small pieces about 2cm. Drizzle with a bit of oil, salt and pepper and place in the oven.
  3. Take your puff pastry out the fridge and leave to rest until you are ready to use it.
  4. In a cup/small bowl mix make your no egg based on 1 egg equivalent 
  5. After about 15-20 minutes take the sweet potato out of the oven. It should be soft and starting to brown and crisp on the edges.
  6. Place the sweet potato, chickpeas, tomato puree, harissa, cumin, garlic and no egg in a bowl. Mix with the back of a fork or a hand processor. You want it to be mainly smooth with a few lumps for texture.
  7. Finely chop the coriander, add and stir to combine.
  8. Place the puff pastry sheet on a floured surface or chopping board, it should be rectangle in size. Cut it down the middle lengthwise so you have two rectangle shapes.
  9. Divide the sausage mixture in two and place half each about 2cm in from the longest side of each piece of pastry.
  10. Now you are going to gently roll the pastry over the sausage filling until you reach the other side. Do this for both pieces and make sure the seam is on the underside.
  11. Line the two sausage roll pieces together and cut across the middle so you now have 4 pieces.
  12. Then cut each piece into 3 so that you have 12 sausage rolls in total.
  13. Place them onto a lined baking sheet.
  14. Melt the Nuttelex and brush each sausage roll and sprinkle on some of the poppy and sesame seeds. Cut a small slice in the top of each sausage roll.
  15. Place in the oven for 20 minutes until cooked and golden brown.
  16. Serve straight away or eat cold. You can also reheat them for about 15 minutes at 150C/300F.

Leave a comment

Comments have to be approved before showing up