Vegan Indian Sausage Rolls
Deliciously spicy Indian inspired vegan sausage rolls. Perfect for a snack or a buffet!
Ingredients
- 1 Red Onion
- 1 Garlic Clove, crushed
- 6 Linda McCartney Vegetarian Sausages
- 2 tbsp Tomato Puree
- 1 tsp Ground Coriander
- 1 tsp Ground Cumin
- 1/2 tsp Ground Turmeric
- 1/2 tsp Ground Cardamom
- 1/2 tsp Chilli Powder
- 1 roll Vegan Puff Pastry
- 1 Medium Sweet Potato
- 2 tbsp Mango Chutney
- 1 tsp Toasted Nigella seeds and white sesame seeds
- 2 tbsp Breadcrumbs
- 1 tbsp Oat milk as a pastry wash
Instructions
- Bake a medium sweet potato in the skin for 20 minutes at 180 degrees
- Defrost your chosen sausages and add to a bowl
- Finely chop the red onion and fry on a medium heat for 5 minutes until soft
- Add in the crushed garlic and fry for a further minute and then transfer to the sausage bowl
- In a dry frying pan, fry all the spices to release the flavours, then add to the bowl
- Once the sweet potato is soft, remove from the oven and remove the skin. Leave to cool and then transfer to the bowl with the onion and spices
- Add in the 2 tbsp of tomato puree and 2 tbsp of mango chutney and breadcrumbs. Mix until combined
- Roll out your 'sausage meat' into two equal sausages, using the short edge of the pastry as your guide
- Wrap your 'sausages' in cling film and pop in the freezer for 10 minutes to solidify
- Once solid, place your sausage meat at opposite ends of the pastry and cut the pastry in half
- Wrap the pastry around the 'sausage meat' and ensure the overlapping pastry edge sits on the bottom of the sausage roll
- Cover with the oat milk wash and bake in the oven for 30 minutes or until golden brown
- Reapply egg wash and sprinkle the Nigella and sesame seeds over the rolls. Place back in the oven for a further 5 minutes
- Remove from the oven, allow to cool on a rack and serve with mango chutney
Notes
If you don't have the spices to hand, you can use 2 tbsp of mild curry powder instead.
Don't leave out the mango chutney, this gives the filling a lovely tang!