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Vegan Indian Sausage Rolls

Deliciously spicy Indian inspired vegan sausage rolls. Perfect for a snack or a buffet!
Print Recipe
Prep Time 40 minutes
Cook Time 30 minutes
Servings: 8
Course: Snack
Cuisine: Indian
Calories: 240
Ingredients Method Notes

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

Method
 

  1. Bake a medium sweet potato in the skin for 20 minutes at 180 degrees
  2. Defrost your chosen sausages and add to a bowl
  3. Finely chop the red onion and fry on a medium heat for 5 minutes until soft
  4. Add in the crushed garlic and fry for a further minute and then transfer to the sausage bowl
  5. In a dry frying pan, fry all the spices to release the flavours, then add to the bowl
  6. 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
  7. Add in the 2 tbsp of tomato puree and 2 tbsp of mango chutney and breadcrumbs. Mix until combined
  8. Roll out your 'sausage meat' into two equal sausages, using the short edge of the pastry as your guide
  9. Wrap your 'sausages' in cling film and pop in the freezer for 10 minutes to solidify
  10. Once solid, place your sausage meat at opposite ends of the pastry and cut the pastry in half
  11. Wrap the pastry around the 'sausage meat' and ensure the overlapping pastry edge sits on the bottom of the sausage roll
  12. Cover with the oat milk wash and bake in the oven for 30 minutes or until golden brown
  13. Reapply egg wash and sprinkle the Nigella and sesame seeds over the rolls. Place back in the oven for a further 5 minutes
  14. 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!