1 Preheat the oven to 180°C/Gas
Mark 4 and line a baking tray with
greaseproof paper.
2 Rinse and drain the chickpeas. You
can reserve the brine (aquafaba) for
another recipe.
3 Place the chickpeas, ground flaxseed,
walnuts, oats, soy sauce, garlic cloves,
oil, smoked paprika, herbs, coriander,
black pepper and salt into a food
processor and whizz until you have
a sausage-like texture. This will take
around 3-5 minutes.
4 Unroll the pastry and cut in half.
5 Grab some of the sausage mixture,
roll it into logs and place on one side
of the pastry sheet.
6 Brush some dairy-free milk on the
edges of the pastry sheet and fold
the pastry over the sausage. Usinga fork, press the pastry layers
together to create a seal.
7 Cut into servings and place onto the
lined baking tray.
8 Brush some dairy-free milk over
the top of the pastries and pop into
the oven for 15-20 minutes, or until
golden in colour.
9 Serve hot with a dipping sauce, or
brush with some vegan butter.
TIP These sausage rolls are best
enjoyed hot and fresh!Easy sausage rolls
By Holly Jade (www.thelittleblogofvegan.com)
Makes 10 mini sausage rolls | Prep 10 mins | Cook 15 mins | Calories 247 (per sausage roll)400g can chickpeas,
rinsed and drained
(240g drained, 1 cup)
4 tbsp ground fl axseed
100g (¾ cup) walnuts
10g (1 tbsp) oats
2 tbsp soy sauce
3 garlic cloves, peeled
2 tbsp oil
½ tsp smoked paprika
1 tbsp dried herbs
1 tsp dried coriander1 tsp ground black pepper
¼ tsp salt
1 sheet of vegan puff
pastry (I use Jus-Rol
gluten free puff pastry)
dairy-free milk, to glazeTotal fat Saturates Salt Sugar Protein- 3g 4.5g 0.8g 0.6g 5.3g