These "posh" vegan bean sausage rolls are a delicious alternative to traditional sausage rolls. Made with three types of beans, they are perfect for those looking for a tasty meat-free snack with a spicy kick.
Ingredients
- 1 roll vegan-friendly puff pastry
- 1 tin haricot beans
- ` tin kidney beans
- 1 tin black beans
- 1 tsp extra virgin olive oil
- 1 brown onion, finely diced (or shallots)
- 1 stalk celery, finely diced
- 1 cloves garlic, minced
- 1 red chili, finely diced
- 1 tbsp dark agave syrup
- 1 tbsp tamari
- 1 tbsp nutritional yeast
- 1 tbsp ground cumin
- 2 tsp smoked paprika powder
- 1 tsp fennel seeds
- 1 tsp dried thyme
- ½ tsp ground ginger
- ½ tsp black pepper
- ½ tsp sea salt
- 80g - 100g porridge oats
For the coating
- 1 tbsp tamari soya sauce
- Sesame seeds for sprinkling
For serving
- Tomato ketchup
Instructions
- To make these vegan bean sausage rolls, start by sautéing onions and celery in a pan with olive oil. Add garlic and chili, then remove them from the heat once fragrant.
- Pulse black beans, kidney beans, and haricot beans in a food processor or mash in a bowl with a fork.
- Mix in the cooked onion, celery, garlic, agave syrup, tamari, and seasonings. Stir in oats a little at a time until the mixture is thick and sticky.
- Preheat the oven to 200C
- Unroll a sheet of puff pastry on a lined baking tray and add the bean mixture down the middle. Cut diagonal lines into the left and right sides of the pastry and fold the top and bottom over the bean log. Fold the left and right pastry lines over the log until you reach the end.
- Brush the pastry with tamari and sprinkle with sesame seeds, then bake for 20-25 minutes. Cool for about 10 minutes before slicing into individual portions.
- Extra tip: Toast fennel seeds for a more intense flavor, and chill the assembled sausage roll in the fridge for 10 minutes before baking for the perfect pastry crust. Serve with ketchup as a dip & enjoy!