One of Miss Spelt’s dear friends, renowned Yarra Valley chef Mark Ebbels shared his favourite crowd-pleaser ‘Vegan Sausage Rolls’ so we can try it ourselves and share it with all you lovelies. These vegan sausage rolls are so amazing even our non-vegan friends thought these were ordinary sasuage rolls with a few hidden veggies.
Mark’s impressive resume starts from his days working at The Fat Duck in Berkshire, England where he earned his first culinary stripes and most recently as the head chef at Tarrawarra Estate. Mark finds his inspiration from the freshest seasonal organic produce grown right here in Yarra Valley and his culinary creations speak for the quality he seeks from his produce. Mark, his lovely wife Jo (and even mom) are sustainable heros and frequent visitors at our wholefood store. It’s always a joy to see them coming with their jars and containers to fill up with organic wholefoods and goodies. Thanks Mark for sharing your delicious recipe and living the zero waste lifestyle to help us all.
Hope you all enjoy this amazing recipe. (We used organic ingredients but you can use conventional as well)
Ingredients:
- 150g textured vegetable protein soaked in 1 litre of hot water
- 100g carrots, diced or roughly blended
- 125g mushrooms, diced or roughly blended
- 125g shallots, diced or roughly blended
- 2 cloves of garlic, diced or roughly blended
- 65g olive oil
- 50g lentils
- 50g quinoa
- 50g walnuts
- 65g rolled oats
- 40g tomato paste
- 40g tomato sauce
- 30g tamari sauce of GF soy sauce
- 12g maple syrup
- 65g nutritional yeast
- 5g flaxseed ground
- 25g miso paste
- 15g hot sauce
- 10g apple cider vinegar
- Puff pastry
- Sesame seeds
Method:
- Soak the textured protein in hot water.
- Combine the carrot, mushroom, shallots and garlic with olive oil in a pot and cook on low heat until soft and sweet, this could take an hour or more. Cook until a lot of the moisture has evaporated from the vegetables.
- In the meantime, cook the lentils and quinoa separately in water, then drain thoroughly.
- Blend the walnuts, oats, tomato paste, tomato sauce, tamari sauce, maple syrup yeast, flaxseed meal, miso paste, hot sauce, apple cider vinegar to a paste in a blender.
- Drain the textured vegetable protein thoroughly.
- Combine the cooked veggies, blended ingredients lentils, quinoa and textured vegetable protein in a large bowl and mix well.
- Season with salt and pepper to taste.
- Allow the mixture to cool in the fridge so it doesn’t melt the pastry
- Divide the mixture into portions suitable to the size of your sausage rolls. I normally do 100g of filling per roll.
- Cut the puff pastry into 10cm squares, placing the filling on top and roll up, basting the edge of the pastry so it sticks well.
- Brush with water and sprinkle on sesame seeds.
- Bake at 180’c until golden brown.
Tips from Mark Ebbels:
- Makes about 10 sausage rolls and takes approximately 3 hours all up.
- I recommend making the filling on separate day as it keeps well in the fridge, then just rolling up and baking the sausage rolls when you’re ready. I usually make the filling one day, then roll it into sausage rolls the next day, and freeze them ready to be baked when needed.
- The mixture can also be scooped into balls and baked into faux meatballs.
If you try this recipe please tag us on Instagram @missspeltsorganics and hashtag #missspeltsorganics. The best photo wins $50 gift voucher to spend in store or online.
