Vegetarian/Vegan “Sausage” Rolls

You will need:

– Raw almonds
– Walnuts
– Olive oil
– Flax/linseed meal
– Rolled oats or rolled buckwheat
– Sesame seeds
– Tamari or coconut aminos
– Nutritional yeast
– Celtic or Himalayan salt
– Onion – fresh or onion flakes
– Garlic – fresh or granules
– Parsley – fresh or dried
– Breadcrumbs – fresh and optional*
– Lemon juice
– Puff pastry*
– Blender/processor, oven

Beforehand:

For almond feta, soak 2/3 cup almonds 8-10 hours or overnight

Thaw frozen puff pastry

Heat oven to 210deg Celcius

To prepare:

Make Almond Feta

Drain and rinse almonds, add to blender with:

– 40 mls lemon juice
– 25 mls olive oil
– 25 mls water
– 2 cloves fresh garlic (or 1/2 tsp garlic granules)
– 1/2 tsp salt

Blend together until smooth and set aside

Make “sausage” roll mix

 – 1/8 cup flax meal – mix with 1/4 cup water and allow to thicken (10 mins)

Meanwhile process together:

– 1 large brown onion or 4 1/2 tabs onion flakes
– 2 tabs fresh parsley or 2 tsp dried parsley
– 1 cup walnuts

Process slightly until chopped (keep chunky)

Add:
– 2 cups rolled oats (or 1.5 cups oats and 1/2 cup breadcrumbs combined)
– 20 mls tamari or coconut aminos
– 1 tsp nutritional yeast

Add in flax mix and prepared almond feta and process all together.

Put mix in the fridge for an hour to thicken.

To make the rolls

Cut a sheet of pastry in half and spread 3 tabs of prepared mix along a long  edge. Roll up pastry into a sausage shape and seal the long edge with a dash of plant based milk.

Cut into desired sized rolls, brush top with milk and sprinkle with sesame seeds.

Bake in oven at 210deg Celsius for approx 20 mins depending on sizes.

Rolls can be frozen when prepared and cooked later for about 25 mins.

* For a gluten free option, use GF oats (eg buckwheat) and GF puff pastry