Always up for another topic for this blog and after posting up a photo of my vegan "sausage" rolls I had made for the Food Festival, I was surprised at the friends who asked for the recipe.
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| Original photo - they were a real hit at the festival! |
So here's the recipe, but before you go on be warned - this is my own made up one and I'm not too into exact measurements, however, the base always stays the same.
Ingredients:
1 tin Sanitarium "Vegie Delights" "NutMeat" - see note at bottom.1 tin lentils - rinsed and drained
1 onion - diced
2 large cloves of garlic - crushed
some tomato paste - about a tablespoon ???
2 sheets of vegetarian flaky pastry (store bought of course!)
Above is the base for the rolls.
Good squirt of Worcester Sauce - Pam's brand is vegan (no anchovy), if you can't get vegan version then use Tamari sauce.
You can add whatever spices and herbs you like.
I added:
salt
Moroccan spice - a good shake
Italian herbs - a good shake.
Method:
Saute onion and garlic in a bit of oil till soft.
Spoiler Alert: The nutmeat is really solid and looks like a dog roll!
Open up the tin and spoon it out into the pan. I then get the potato masher and kind of break it up with that - just so it will heat through.
When it's heated through (you don't need to cook or brown it), add the lentils and heat them through too.
Spoiler Alert: The nutmeat is really solid and looks like a dog roll!
Open up the tin and spoon it out into the pan. I then get the potato masher and kind of break it up with that - just so it will heat through.
When it's heated through (you don't need to cook or brown it), add the lentils and heat them through too.
At the same time as the lentils - add the tomato paste.
Then put the whole lot into a blender and zap it on full bore until it all mushes together.
This is when I'll add the Worcester Sauce and the squirt is usually enough to get the mixture to stick. You sort of want it moist, but not too moist.
Add the salt, herbs and spices and keep doing the taste test until you've got it to what you like.
I slice the pasty square in half - two sheets gives me four long rolls. Put the mixture along the middle of the pastry and roll up. I put a cut across the middle ... you can see it in the photo below.
Brush with soy milk
Bake - 200ºC for about 12 mins then turn down to 180ºC for another 12 - 15 mins or until pastry golden and it looks good.
Then put the whole lot into a blender and zap it on full bore until it all mushes together.
This is when I'll add the Worcester Sauce and the squirt is usually enough to get the mixture to stick. You sort of want it moist, but not too moist.
Add the salt, herbs and spices and keep doing the taste test until you've got it to what you like.
I slice the pasty square in half - two sheets gives me four long rolls. Put the mixture along the middle of the pastry and roll up. I put a cut across the middle ... you can see it in the photo below.
Brush with soy milk
Bake - 200ºC for about 12 mins then turn down to 180ºC for another 12 - 15 mins or until pastry golden and it looks good.
Note: This nutmeat is available in supermarkets N.Z. and I'm assuming Australia, it is made with nuts and wheat and is the only time I use it. It could also be called Nut Loaf.
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| I didn't eat any at the festival, but made some for dinner - yum! |
Hope you all enjoy!!!!
Sounds like my kind of measuring! LOL Will have to give this a go... and will probably fiddle with it - like I do!
ReplyDeleteHaha .... definitely your kind of measuring, I would expect nothing less from you!
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