Sausageless rolls are a bit of a tradition in Australia, along with meat pies. They are basically sausage meat encased in pastry to be served with a generous amount of tomato sauce (ketchup). I've memories of just how popular they are in Australia based on working in a bakery as a teenager.
We used to sell hundreds. Of course, all well as being made from indeterminate meat products, they are also woefully fattening. This vegan version is animal free of course and makes a fantastic snack for your next party, a quick lunch or as part of dinner served with mash and peas. They also work very nicely cold taken to work or to a picnic.
- 1 onion
- 3 cloves garlic
- 1 carrot, grated
- 200 grams walnuts
- 1/2 cup quinoa
- 200g silken tofu
- 1 animal free 'beef' stock cube/stock powder
- 1 tbsp soy sauce
- 1 tbsp barbecue sauce
- Salt and pepper to taste
- 4 frozen puﬀ pastry sheets
- Dairy free milk for brushing pastry
- Sesame seeds
- Bring quinoa and 1 cup of water to boil in a medium saucepan. Reduce heat to low, cover and simmer until most of the liquid has been absorbed and quinoa is tender, about 15 to 20 minutes.
- Fluﬀ with a fork and add to a mixing bowl.
- Place walnuts in a food processor until well crushed but not to powder. Place in the bowl.
- Process garlic, stock cube, onion and carrot in a blender until chopped in small pieces. Add to the bowl.
- Add tofu, sauces and salt and pepper.
- Mix well. It should resemble a soft mush.
- Preheat oven to 200 degrees celsius and place baking paper on a baking tray.
- Thaw out your puﬀ pastry and slice each sheet in half so that it makes two rectangles.
- Spoon the ﬁlling down the centre third of each pastry rectangle leaving a gap at each open sausage end for mixture to expand when cooked.
- Lightly brush another third with dairy free milk and then roll the pastry, starting from the empty third and tucking it into the brushed third.
- Slice the roll into the size you would like with at least a 2 centimetres gap between each roll on the baking tray.
- Brush each roll with diary free milk and sprinkle with sesame seeds. place them on the baking tray.
- Bake the rolls for about 20 minutes, until they're golden and ﬂaky.
- Serve with tomato sauce or tomato kasundi
This recipe is the first of my recipe ebooks,Australian classics veganised. It's only $3USD and 50c from each purchase goes to the Asylum Seeker Resource Centre in Melbourne, Australia.