cauliflower vegan sausage rolls

Cauliflower sausage rolls

Cauliflower sausage rolls
Recipe type: Mains
  • 500grams cauliflower - raw (about ½ head)
  • 1 cup walnuts
  • 1 sprig fresh thyme
  • 1 handful of fresh parsley
  • 1 cup breadcrumbs
  • ½ cup besan flour (chickpea flour)
  • ¼ cup nutritional yeast flakes
  • 1 onion finely chopped
  • 2 tablespoons tomato paste
  • 2 tablespoon apple puree
  • 1 teaspoon garlic powder
  • 1 teaspoon liquid smoke (sub with 1 tablespoon BBQ sauce)
  • Salt & pepper to season
  • 3 sheets of Borg puff pastry - defrosted
  • Non dairy milk to coat
  • Chia or sesame seeds to garnish
  1. Preheat oven at 200oC & lightly spray a baking tray
  2. Add cauliflower, walnuts, thyme & parsley to a food processor and combine and until a crumbly mixture. Place mixture into a large mixing bowl
  3. Add bread crumbs, besan flour, nutritional yeast flakes, onion, tomato paste, apple puree, garlic powder, liquid smoke, salt & pepper
  4. Using your hands, get in there & combine! (Don’t worry if you feel the mixture is too moist)
  5. Place mixture 1 cm in from the edge of the puff pastry & spread along the length of the pastry. Mixture should be approx. 2cm wide
  6. Roll until edge meets pastry, brush with milk & roll another centimeter to seal
  7. Run a knife along the seam & cut the roll into 3 (this is just a suggestion – you can cut the roll into as many pieces as you like)
  8. Continue until all the mixture is used
  9. Brush all cauliflower rolls with milk & sprinkle with either chia or sesame seeds
  10. Bake for 20 minutes or until golden


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