25 May 2012

Vegan Rock 'n' Sausage Roll

Greetings food fans!
Friday means lazy food, and nothing spells lazy like s a u s a g e r o l l s! (That came out all wrong).
Basically, I made sausage rolls. A family favourite! Super easy and super tasty! Lets get straight into it;

Dry Ingredients
2 1/4 c Gluten Flour
1/2 c Nooch
1/4 c Besam Flour
2 tbsp Chicken Stock (we use Massell)
2 tbsp Onion Flakes
1 tbsp Fresh Ground Pepper
2 tbsp Smoked Paprika
1 tsp Chilli Flakes
Big Pinch Salt
Pinch Dried Oregano
Pinch Nutmeg
Pinch Cinnamon
If you want to customise (see VAJAZZLE) your sausage mix, really you can use any combination of your favourite herbs and spices, go cray!

Wet Ingredients
2 1/4 c Cold Water (MUST BE COLD)
Heaped tbsp Minced Garlic
2 tbsp Olive Oil
2 tbsp  Soy Sauce (I used Shiitake Tsuyu - a mushroom soy)

Soy Milk
Sesame Seeds
Puff Pastry (I like to use Borgs!)

Preheat oven to moderate temp/180deg.
Whisk all dry ingredients together.
Whisk all wet ingredients together
Now add 1 to the other, mixing until completely combined and 'mincey' in texture.
Lay out a sheet of puff pastry and stretch a blob of the sausage 'meat' into a sausage shape along the edge of 1 side of the pastry, to desired thickness.
Repeat. Repeat. Repeat. Big ones, small ones, fat ones, skinny ones! Until all 'meat' in used.
Brush sausage rolls with soy milk, and sprinkle with sesame seeds (again, purely aesthetics!)
Pop in oven until golden brown. Remove, and eat immediately, burning the roof off your mouth! Also with tomato sauce, or if you have any left over, currywurst sauce!


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