No, I seriously can’t believe. It looks like meat, and it tastes like meat – so how the hell is it not meat? Day four – the penultimate day – of Picknic Blog’s sausage roll week features this dazzlingly scrummy vegetarian sausage roll. In all honesty, your picnickers probably won’t notice the lack of sausage in their sausage roll. I can’t take all the credit for this whacky invention of a sausage roll (when you look at the ingredients you’ll know what I mean by whacky). I stumbled on this recipe when I was looking at the wonderful Veggie Mama’s blog, and just had to guinea pig it for my vegetarian picnickers (oh, the sacrifice).
Well, clearly it was a success, otherwise I wouldn’t be sharing it with you now. I have selfishly adapted the original version slightly to suit my own taste buds, but both versions are gorgeous.
It’s great with a squirt of ketchup, and to be honest, your kids probably have their sausage rolls like that anyway.
So, are you ready to be bamboozled by a pretty manic array of ingredients? If so, scroll down, and enjoy the incredible results!
Makes 8 hearty sausage rolls
75g cottage cheese
2 tbsp soy sauce
1/2 tsp aromat or bouillon piwder
Black pepper, ground
1 egg, beaten
250g ready-rolled puff pastry
- Preheat your oven to 210C (200C fan).
- Whiz the pecans and oats in the blender, then add the cottage cheese, soy sauce, onion, aromat (or bouillon), pepper and eggs. Mix in the breadcrumbs.
- Lay your sheet of pastry on a floured surface, cut down lengthways, and mold your sausage-less meat down the middle of each strip.
- Egg wash one side of each strip, rolling the dry side over to meat it, then press down to seal. (Watch Delia Smith’s videos for a handy guide on sausage roll making).
- Cut into 8 pieces, and egg wash the top. You don’t have to pierce the top of these ones, as there isn’t much moisture to create any steam.
- Slide them all onto some greaseproof paper in a pan, and pop them in the oven for 20-25 minutes.