I-can’t-believe-it’s-veggie sausage roll

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).

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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.

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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!

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Makes 8 hearty sausage rolls

Ingredients

2 eggs
20g pecans
75g cottage cheese
2 tbsp soy sauce
1/2 onion
40g oats
1/2 tsp aromat or bouillon piwder
40g breadcrumbs
Black pepper, ground
1 egg, beaten
250g ready-rolled puff pastry

Method

  1. Preheat your oven to 210C (200C fan).
  2. 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.
  3. Lay your sheet of pastry on a floured surface, cut down lengthways, and mold your sausage-less meat down the middle of each strip.
  4. 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).
  5. 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.
  6. Slide them all onto some greaseproof paper in a pan, and pop them in the oven for 20-25 minutes.

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