I love a guest blog post – this isn’t because I’m lazy (much), but because I love discovering and sharing other people’s recipes and writing styles. This recipe comes from the fabulously creative Kate.
Kate is, amongst other things, a Laughter Yoga teacher, a creative writer and seriously skilled at making cakes. Embracing the vegan lifestyle has, if anything, made her more creative in the kitchen and I always enjoying sampling the tasty treats she makes.
So without further ado, and in her own words (and with the help of playdough), here is Kate’s recipe for Vegan Sausage Rolls.
So… near the start of the month I had a vegan sausage roll from Greggs (pleasant warming snack).
But then I got obsessed with sausage rolls!
I wrapped a Linda McCartney vegan sausage in pastry… also good.
Then I made my own stuffing with bagels, chestnuts, pecans, sage, dried cherries and spices and made it into this super fancy braided sausage roll based on some random video that appeared on my newsfeed. And it is the best yet!
I wrote it into my titchy recipes notebook (started in 2002!) but here it is slightly more legibly.
Day one: make the stuffing and eat some of it with some roast potatoes and veg
Day two: turn the rest into sausage rolls.
Special skills needed: adding just the right amount of water to things.
(Stuffing fills a 15cm diameter, 7cm deep round oven dish)
- 2x bagels
- 200g ready to eat chestnuts
- small handful pecans
- 8 dried cherries (I like the Urban Fruit ones as they aren’t sweetened)
- 6 sage leaves
- pinch of ground nutmeg
- pinch of smoked paprika
- sprinkle of mixed pepper
- sprinkle of mixed herbs
- dessert spoon of vegan margarine
(to make three sausage rolls)
- 180g plain flour
- 90g vegan margarine
- pinch of salt
- cold water to mix
Blend bagels, chestnuts and pecans on a low speed until they are in crumbs/small pieces. Tip into a mixing bowl.
Boil the kettle.
Preheat the oven to 180oC.
Snip cherries into thirds, add to bowl (It is possible that using a different amount of cherries cut into different fractions will also work!).
Skip idyllically into your garden to harvest some sage leaves, wash them, then rip them up and add to the bowl.
Add the spices and smush around with your fingers.
Pour a splurge of boiling water on until the texture looks like stuffing. Add the margarine on top and stir to melt it in.
Cook in an ovenproof dish for 25 minutes.
Preheat the oven to 200oC
Make the pastry. Rub margarine into flour and salt. Tip a little cold water in until you get a dough, then roll it out and cut it into thirds. Top tip: don’t go back and forth over your pastry like a steamroller, just push it one way at a time then it won’t go tough.
Place a chunk of stuffing in the middle of each rectangle.
I didn’t have the opportunity to make another batch of pastry to demonstrate the braiding technique… but I did have some play dough and giant chalks (see below images for a step by step guide. ed).
Please do not consume chalk or play dough in a moment of confusion.
Cut the pastry in diagonal lines, wet the edges, braid it and do something rustic with the ends (or find a slightly more detailed tutorial if you aren’t a fan of super chunky pastry!).
Cook for 25 minutes.
Enjoy the wodge-tastic January comfort food goodness! Smile and then you can ingest your chestnuts in jest. Sausage ROTFL. Ha!
4 thoughts on “Vegan Chestnut Stuffing Sausage Rolls”
These sound terrific!
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Thanks! Let me know if you make them, I’d love to know how you get on.
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I get it now, you are using chestnuts for this vegan dish. I was in fact wondering how can a sausage be be vegan, but if you look otside the box, like you did, you can create lots of fantastic vegan recipes.
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Thanks! Let me know if you give the recipe a try – I’d love to know how you get on with it.
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