As soon as I heard mention that there would be another Virtual Vegan Potluck, I jumped at the chance to take part! My laziness won over during the first two potlucks, causing me to miss out, but not this time I say! This time I dusted off my raggity old apron, put on my metaphoric chefs hat (because really, who owns one of those things), got my arse into the kitchen…..and then proceeded to stare at the wall…ok, I did go into the kitchen with a plan but it definitely took a lot of hemming and hawing before I finally decided on something. I’m, how you say, ridiculously indecisive. If someone asked me to decide between chocolate or vanilla ice cream, the damn stuff would be melted by the time I made up my mind.
After finally narrowing it down to a category (let’s hear it for the appetizers!! Woot! Woot!), I searched through some of my old food porn and recipes for a little inspiration, then it dawned on me, what’s one recipe I’ve never posted on the blog that I make year after year? The one recipe that we sell out of at every vegan bake sale? The one recipe that is loved by vegans and omnis alike? Sausage rolls! I can’t tell you how many times I’ve made those savory little rolls, but every time I make them I’m in a mad dash to bake a epic tonne of other things so I’ve never gotten around to documenting it, but not anymore!
I’m not kidding when I said we sell out of these things at every bake sale, at the last Calgary sale they lasted all of 10 minutes; you can’t help but feel just a little proud when that happens 😉 I’ll be honest though, as a Newfie, sausage rolls weren’t something that I missed going veg. Actually, I’m pretty sure I never even laid eyes on one until I moved to Alberta. Now Albertans, there’s a group of people who like their sausage rolls, they seemed to go gaga over the things. After coming up with a vegan version, I finally figured out why! Flaky pastry wrapped around a delicious savory filling, hot damn those things are good.
I even made 3 different dipping sauces to make them all fancypants, spicy “honey” mustard, marinara and a sweet & tangy BBQ. All are uber delicious, but if you ask me, the spicy honey mustard is the way to go, I like me some spice.
Since the potluck is kind of like an online conga line. Don’t forget to scroll to the bottom of the page to find links to the blog before mine and after mine. If you wanna start at the beginning, just head on over to Vegan Bloggers Unit and work your way through 169 blogs! Whew, that’ll take some time 🙂 Thanks to Annie, Somer and Jason for organizing! You guys are some seriously cool beans.
- 5 oz. (about 1 1/2 cups) raw walnuts or pecans
- 1/2 cup breadcrumbs or stale bread
- 1 medium yellow onion
- 2 cloves garlic, minced
- 10 oz. (a little less then 1 pkg) extra-firm silken tofu
- 2 teaspoons vegan beef bouillon
- 1/4 teaspoon smoked paprika
- 1 teaspoon fennel seeds
- 3 tablespoons soy sauce or tamari
- 1/2 teaspoon liquid smoke
- 1/2 teaspoon pepper, or to taste
- 1 cup rolled oats
- 2 frozen puff pastry squares or sheets
- Non-dairy milk, for brushing
- Sesame seeds, for garnish
- The night before, take puff pastry out of freezer and let defrost in the fridge overnight.
- Either chopping by hand or in a food processor, process the nuts until they are the size of small pebbles
- Put the nuts into a large mixing bowl. If using stale bread, put the bread into the food processor and process until the bread turns to fine crumbs, then add the bread crumbs into the bowl with the chopped nuts.
- Half the onion and then cut each half into quarters; add them to the food processor along with the minced garlic. Process them until they become finely chopped, then mix them into the bowl with the other ingredients.
- Puree the tofu, along with the beef stock powder, smoked paprika, fennel, soy sauce, liquid smoke and pepper until completely smooth.
- Add the tofu mixture to the bowl along with the oats, and mix everything until evenly distributed. Cover and store in the fridge until ready to use.
- Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
- Remove your puff pastry from the fridge, take one square and roll out into a 16 x 6 inch rectangle.
- Spoon the filling lengthwise down the centre third of the puff pastry rectangle; lightly brush the opposite boarder with the milk.
- Roll the pastry and filling lengthwise towards the brushed boarder like a log, sealing with your fingers to close the seam.
- Slice the roll into 5 3-inch long pieces and place them on the prepared baking sheet.
- Make 2 or 3 diagonal cuts in the top of each roll to release steam. Brush the tops of each roll with more milk and sprinkle with sesame seeds. Repeat with the remaining filling and pastry.
- Bake the rolls for 20 to 30 minutes, or until they’re golden brown and flaky.
- Let cool slightly and serve with spicy honey mustard sauce, marinara sauce and/or BBQ Sauce.
This is the vegan bouillon that I use.
Man that looks gross, but it ends up tasting so good!
Mine were cut into 4 pieces but I recommend cutting them into 5.
- 1 can (156 ml) tomato paste
- 1/2 cup water
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 teaspoon oregano
- 1/2 teaspoon basil
- 1/2 teaspoon thyme
- 1/2 teaspoon marjoram
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon red chili flakes
- 1 1/2 teaspoons olive oil
- 1/2 teaspoon lemon juice
- Mix all ingredients besides lemon juice together and simmer over medium heat for 15 to 20 minutes, remove from heat and mix in lemon juice.
SPICY “HONEY” MUSTARD SAUCE
- 1/3 cup vegan mayonnaise
- 2 tablespoons Dijon mustard
- 2 teaspoons yellow mustard
- 2 tablespoons agave
- 1/2 to 1 teaspoon of sriracha chilli sauce
- 2 teaspoons rice vinegar
- Pinch of salt & pepper
- In a small bowl, whisk together all ingredients until smooth, refrigerate until ready to use.
SWEET & TANGY BBQ SAUCE
- 1 teaspoon extra virgin olive oil
- 1/2 medium red onion, finely chopped
- 2 garlic cloves, minced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 – 1/2 teaspoon red chili flakes
- 14-ounces fire roasted crushed tomatoes
- 1-1/2 tablespoons blackstrap molasses
- 2 tablespoons agave
- 3 tablespoons white vinegar
- 1 tablespoon ketchup
- 1/4 teaspoon liquid smoke
- 1 1/2 teaspoons Dijon mustard
- In a large saucepan, sauté the onion in oil on medium heat for about 7 minutes. Add the garlic and sauté for another minute.
- Add in the remaining ingredients except for the Dijon mustard and cook for 25 to 30 minutes uncovered over low heat. Stir occasionally to make sure it doesn’t stick.
- Add the mustard and taste for sweetness/sourness. Add more sugar, salt, vinegar, etc if you think it’s necessary to achieve your desired flavour. Cook for another few minutes.
- Puree the sauce in a blender until smooth, alternatively you can leave the sauce chunky if you don’t want to dirty any thing else.