Plant Based Non 'Sausage' Rolls

By jeenikeen

Ingredients

• 125 g pecans
• 1/2 cup breadcrumbs
• 1 onion
• 300 g pkt silken tofu
• 1 cup rolled oats
• 1 stock cube
• 1 teaspoon garlic powder
• 3 tablespoons soy sauce
• ground pepper, to taste
• 3-4 frozen puff pastry sheets
• water or non dairy milk for brushing pastry
• sesame seeds

Details

Adapted from plantbasedmunchies.wordpress.com

Preparation

Step 1

My preferred way of prepping this filling makes maximum use of my food processor. If you don’t have one, chopping and mashing will do the job just fine. Start by processing the pecans until they’re thoroughly chopped, but not all gone to powder. Tip them into a large mixing bowl, then toss in the bread crumbs. Chop the onion into 8 chunks and process them briefly until they’ve a ‘finely chopped’ kinda texture. Add them to the mixing bowl, and finally whizz up the tofu until it’s a smooth mush. Add it to the mixing bowl, as well as the rest of the filling ingredients: rolled oats, a crumbled-up stock cube, garlic powder, soy sauce and pepper. Stir everything together well.

Now preheat the oven to 200 degrees C and lightly grease 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; lightly brush another third with water or milk and then roll the pastry, starting from the empty third and tucking it into the brushed third. Slice the roll into halves, thirds or quarters as you wish and place them on the baking tray. Make a couple more diagonal cuts in the top of the roll, brush the top with more water/milk and sprinkle over some sesame seeds. Repeat with the remaining filling and pastry. Bake the rolls for about 20 minutes, until they’re golden brown and flaky.