Vegan Chestnut Stuffing Sausage Rolls

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.

vegan sausage roll

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.

Ingredients:

(Stuffing fills a 15cm diameter, 7cm deep round oven dish)

STUFFING

  • 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
  • water
  • dessert spoon of vegan margarine

PASTRY

(to make three sausage rolls)

  • 180g plain flour
  • 90g vegan margarine
  • pinch of salt
  • cold water to mix

Method:

Day one:

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.

Day two:

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!

😋

braided sausage roll

vegan sausage roll

 

Spicy Bean and Stuffing Stew

bean stew

As many of you who follow me are aware I have just commenced a new project called Kitty’s Basic Kitchen. I have put most of my kitchen utensils, spices and other store-cupboard food away in boxes, with the aim of seeing to what extent it is possible to build a kitchen and cook healthy food on a very limited budget.

This is the second recipe in the series. The first thing which I cooked was homemade stuffing and roast vegetables; which quickly made me realise that I had missed something important out of my basic kitchen – a baking tray! Steve and I ate only half of the stuffing I cooked; I had thought to use the extra for stuffing sandwiches for lunch (yum!) but some Pinterest inspiration led me to make this stew.

This one-pot meal was inspired by this recipe from the blog ‘My Fussy Eater’, with some key differences:

  • Instead of sausages I used up cooked stuffing leftover from the meal yesterday;
  • I had in the fridge half a tin of baked beans which I used instead of butter beans;
  • because of the tomato juice in the beans I only used half a tin of tomatoes;
  • paprika has not yet made it into the store-cupboard I am starting from scratch, so I used chilli instead.
  • I am sadly lacking tomato puree; and
  • I didn’t end up adding any stock because there was enough salt in the baked beans.

This fed two people, we dipped bread in it and it was really yummy. If I had used the whole tin of tomatoes and added a tin of butter beans then it would have also made at least one lunch for the following day.

I didn’t need to change the method to fit in with my emptied kitchen, so I don’t think that I need to re-write the recipe. The only difference was that I didn’t need to first cook the sausages. So, on to costs.

Cost

The cost of the stuffing was already accounted for as part of the meal yesterday.

  • an onion – £0.09
  • two carrots – £0.07
  • 2 cloves of garlic – £0.05
  • tin of tomatoes – £0.35 (I used Asda’s cheapest, they were okay but contained more liquid than a more expensive tin. I only used half, but have included all the cost in this meal and will exclude it from the cost of the meal tomorrow.)
  • 1/2 teaspoon mixed herbs – £0.01
  • 1/2 teaspoon of chilli flakes – £0.01
  • 1/2 tin of baked beans – £0.25 (I used the cheapest I could find in the Co-op, I thought that they would be all sauce and no bean but they were actually pretty good. I have included the full cost of the tin because the beans on toast we had at the weekend weren’t accounted for elsewhere.)
  • I haven’t yet worked out the cost of a tablespoon of oil, but I assume that it is negligible. I will go with £0.05 for sake of argument.
  • Bread to dip – £0.25

Ingredients Cost = £1.13 !!

But wait, we haven’t done utensils yet and I had forgotten something obvious from my Basic Kitchen a tin opener! Having found it in the bottom of a box I now need to add the cost to my monthly £10 utensil budget. What do I do? Should I go for the cheapest I can find and hope that it won’t fall apart in the first week? I expect that I will have forgotten some other obvious things, so cheapest it is.

Utensil Cost – £2.50

Spicy bean stew

stew2

 

Sage & Onion Stuffing with Roasties

A day into my Basic Kitchen project and I have already made my first ‘purchase’ – a baking tray! I found an equivalent for £1 in Asda. I managed to resist buying back one of my mixing bowls, using my one saucepan to crumb the bread into instead.

I wouldn’t have expected the first of a series on frugal recipes to include meat, but I had defrosted the sausage meat a couple of days ago so it needed using up. Usually I would wrap stuffing balls in bacon, which prevents the stuffing from drying out and has the added bonus that the vegetables cook in bacon fat. However, I went to spend my weekly £10 at the Co-op following days upon days of snow and the shelves were bare. Oh well.

The meal including the baking tray cost £2.82, the cost breakdown is at the bottom of the page.

sage and onion stuffing

Ingredients

  • Pack of sausage meat
  • Remains of a dried loaf
  • A few sage leaves (from my garden; if I had used dried sage this would have added to the cost of the meal)
  • Half an onion
  • Black pepper
  • Salt
  • A splash of milk
  • Three potatoes
  • Five carrots
  • Teaspoon of mixed herbs
  • Drizzle of oil

Sage and onion stuffing Ingredients

Method

Pre-heat the oven to 180oC.

Chop the vegetables and put onto a baking tray, then sprinkle them with herbs and pepper and drizzle with oil.

Break the bread into crumbs – this was rather more time consuming than usual without my food processor! You will need approximately the same volume of breadcrumbs as you have sausage meat. Any excess breadcrumbs can be put into a box or bag and frozen.

Next, rip the sage leaves into small pieces and add to the bread crumbs along with finely chopped onion, a generous pinch of salt and few grinds of black pepper. Add the sausage meat and mix into the dry ingredients, adding small splashes of milk until it binds together (don’t let it get too wet). I found it easiest to mix with a fork initially and then used my hands. You will have to use your hands to make the stuffing into balls so you will have to get your hands dirty one way or another!

Shape the stuffing into small balls and place these on top of the vegetables. Bake in the centre of the oven for approximately 45 minutes.

I would have served this with gravy but I forgot and we were hungry! I will share gravy making with you another time.

sage and onion stuffing

Costs

Note that where I already have ingredients in my store cupboard (such as mixed herbs) I have given the cost of the ingredient used; whereas when I introduce a new ingredient I will give the full cost as if I were buying it from the supermarket.

I am not sure how to cost a pinch of salt, a grind of pepper, a drizzle of oil and a splash of milk!

I have included the cost of all the stuffing balls even though we saved some for the next meal, so tomorrow’s meal will not include the cost of the stuffing.

Stuffing

  • Sausage meat – £1.10 (this had been in my freezer since Christmas and I can’t remember the real cost, so I looked up the cost of frozen sausage meat from Sainsbury’s)
  • Breadcrumbs – £0.25
  • Half an Onion – £0.04
  • Sage – using sage from my garden cost nothing. If I had added dried sage to my basic store-cupboard at this stage it would have added up to £1 to my weekly spending, depending on which supermarket I used.

Vegetables

  • Carrots – £0.12
  • Potatoes – £0.30
  • Mixed herbs – £0.02

Equipment

  • Baking Tray – £1

Total Cost = £2.82