Vegan Sausage Rolls
When a recipe you want to make doesn’t exist: Create your own!
That was exactly the case for me with a vegan and gluten free sausage roll recipe that doesn’t rely on store-bought gluten free pastry. And I’m very glad I tried because they turned out absolutely delish!
I created this recipe for The Sports Dietitian Co, and ever since it’s been a bit of a meal prep favourite of mine. Using a combination of tempeh and mushrooms for the filling gives then a soft, mist and meaty’ texture, and together with the chickpea flour based pastry, a high protein, fibre-packed and very satisfying meal or snack.
I love to pair them with a big mixed salad and the essential tomato sauce!
Make sure you tag me and The Sports Dietitian Co on Instagram if you give these a try, we just love seeing your creations!
Ingredients:
100g chickpea flour
¼ cup water
2 tbsp flaxmeal
Pinch of salt
200g organic tempeh
150g mushrooms
1 small brown onion
1 stalk celery
2 cloves garlic
1 tsp onion powder
½ tsp paprika
2 tsp fresh thyme
4 tbsp soy sauce or tamari
Salt and pepper, to taste
1-2 tsp sesame seeds
Method:
Combine chickpea flour with flaxmeal, salt and water and knead to form a dough. Roll into a ball and place in the fridge to firm up.
Meanwhile, finely chop onion, mushrooms, garlic and celery, and crumble tempeh.
Heat a non-stick fry pan and add veggies and tempeh, together with spices, herbs and soy sauce. Sauté until soft and mushrooms have cooked down.
Preheat oven to 180°C and line a tray with baking paper. Roll out dough about 3mm thick in a rectangle shape.
Spoon filling down the middle, packing tightly. Then roll up and press edges together to seal.
Brush with a tiny bit of almond milk (or water), sprinkle on sesame seeds and slice into 5cm pieces.
Bake for 20 minutes or until golden.
Notes:
Allow to cool before transferring to a container to store in the fridge. Can be reheated in the oven!
This recipe was developed for The Sports Dietitian Co.
