Vegan bean sausage rolls

These vegan pastry rolls are filled with a spicy bean mixture which needs careful flavouring with onion, smoked paprika, cumin and celery salt.
You can use ready made shortcrust pastry or make your own. Ready made pastry needs to be taken out of the fridge for 30 minutes before using.

Makes 12

Ingredients

1 can butter beans (400g) drained of juice 250g drained weight

1 small onion finely chopped, 50g, 

1 level tsp smoked paprika

1 level tsp ground cumin

Pinch of celery salt

1 level tbs tomato ketchup

Chopped spring onion, chives or parsley

Sesame seeds

Shortcrust pastry – either ready made or use Vegan shortcrust pastry recipe 300g

Method

  1. Preheat the oven to 200°C/Gas 6. Line 2 baking trays with non stick baking paper.
  2. Put the drained butter beans in a bowl and mash with a fork or bash with the end of a rolling pin. Keep the bean liquid to use to glaze the pastry.
  3. Stir in the finely chopped onion, paprika, cumin, celery salt and tomato ketchup. Add chives, spring onion and/or parsley. Taste the mixture and see if it needs more flavour.
  4. Roll out the pastry into an oblong about 25x35cm and cut in half lengthways.
  5. Divide the bean mixture into 2 equal portions and roll into 2 long sausages along the length of the pastry. 
  6. Brush the long side of the pastry with some of the bean liquid and roll up to make a cylinder. Press to seal and put the sealed pastry edge underneath on the baking tray.
  7. Brush the top of the pastry with bean liquid and sprinkle with sesame seeds.
  8. Cut each roll into 6 equal rolls and cut the top with scissors to make a peak.
  9. Bake in the oven for 15-20 minutes until golden brown.
  10. Serve warm or cold.

Research

Find out how companies are making Vegan sausage rolls

Greggs Vegan sausage roll is made with flaky pastry and a vegan Quorn filling.

Greggs best selling Vegan sausage roll

https://www.greggs.co.uk/bakes/vegan-sausage-roll

Marks and Spencers has a Plant Kitchen with a range of products made from plants. Their No Pork Sausage roll has vegan flaky pastry and a filling made from soya protein and spices

Marks and Spencers Plant kitchen

Quorn has vegan pieces that can be used as a vegan protein for dishes.

Mycoprotein (89%), Potato Protein, Firming Agents: Calcium Chloride, Calcium Acetate; Natural Flavouring, Wheat Gluten, Pea Fibre, Stabilisers: Carrageenan, Sodium Alginate.

Vegan sponge cake

Vegan sponge cake

This sponge is more moist in texture than a sponge made with egg which has structural properties. But the recipe does work and sets to form a soft cake. Vegan margarines work very well with this recipe.

Vegan sponge cake

Ingredients

75 g vegan margarine – Vitalite dairy free
60g caster sugar
1 tbs, 15g honey or golden syrup
175g self raising flour
1 tbs, 15g baking powder
150 ml oat drink or oat milk-type drink

Filling 

Strawberry jam
Icing sugar

Method

Line a square cake tin with baking paper or use two 17 cm sandwich tins. Preheat oven 190C/170C fan.
Beat the margarine, sugar and honey or golden syrup in a bowl until smooth.
Mix the flour and baking powder together.
Stir in 2 tbs of the flour mix into the margarine mix then gently stir in 50ml of the oat drink.
Add a little more of the flour mix then the oat drink and keep going until all the flour and oat drink have been added to make a smooth mixture that drops off the spoon.
Spoon into the cake tin and place in the oven and cook 25-35 mins.
The cake springs back to touch when done, but check if a knife or skewer comes out clean. If not, bake for more time.
Cool in the tin for 5 minutes then take out of the tin and cool on a wire rack.
Cut the cake in half when cool, then spread with jam and whipped cream.