Thursday, July 7, 2011

Zen 'Sausage' Rolls

These 'sausage' rolls are reeeally easy to whip up, and once cooked, the colour and texture of the filling can be quite easily mistaken for real sausage rolls (particularly if you substitute the cup of rice for a cup of breadcrumbs)! 

These are so delicious that even the most anti-vegetarian meat eater will have more than one helping!

125g walnuts
1 cup cooked brown rice

1 finely chopped onion
300g silken tofu
1 cup rolled oats
1 teaspoon garlic powder
3 tablespoons Braggs Liquid Aminos (or soy sauce)
Salt and pepper to season

3-4 frozen puff pastry sheets (Borg's is vegan)

water or vegan milk for brushing pastry

sesame or poppy seeds

Preheat the oven to 200C, and thaw out your pastry.  Chop or process the walnuts until they're thoroughly chopped, but not all gone to powder, and place them into a large mixing bowl with the rice and chopped onion.  Add the tofu to the mixture and stir until it's all combined. You can then add the rest of the filling ingredients: rolled oats, garlic powder, salt, pepper, and the Braggs.  Stir everything together well. 

So easy! Now all you need to do is spoon the mixture onto the pastry sheets and roll ‘em up!

Lightly grease a baking tray, then take the pastry and slice each sheet in half to make two rectangles.  Spoon the filling down the centre third of each pastry rectangle; lightly brush another third with water or milk and then roll the pastry, starting from the empty third and tucking it into the brushed third, and place them on the baking tray. Make a couple of cuts in the top of the roll, or gently poke the top with a fork.  Brush the top with more water or milk and sprinkle with sesame or poppy seeds. Repeat with the remaining filling and pastry. Bake the rolls for about 20 to 30 minutes, or until they're golden brown.

* I sometimes throw in half a cup or so of grated carrot or depending on what else is in it, my left over veggie juice pulp (the addition of ginger provides a very subtle zing), which also gives it a nice flavour.  

For more information on food and recipes, check out Food Renegade - it's literally an awesome wealth of shared knowledge!

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