Ingredients
Serves 4
Wholefood pastry (see tip)
Filling
Method
- Preheat the oven to 190°C.
- To make the pastry, place the almonds, rolled oats, wholemeal flour and salt into a food processor or blender. Pulse to a flour like consistency, then place in a large bowl. Add 1 cup of water and mix until it forms a moist but firm dough (add small amounts of water if necessary). Place the dough in the fridge to rest for about an hour.
- Roll the dough out between cling wrap with a rolling pin. Cut it into rectangle sheets, ready to assemble the sausage rolls.
- Heat a large frying pan over a high heat. Add the onion and sauté (no oil) until translucent. Next, add the carrots, zucchini, corn, peas, kale and cauliflower. Mix well and sauté until the vegetables soften slightly. Take off the heat and set aside.
- In a bowl, add the chickpeas and mash to a paste. Then add the cooked brown rice, vegetable stock powder and the cooked vegetables. Mix well. Add salt and pepper to taste. When the mixture has cooled enough, mash with your hands to fully combine.
- To assemble the sausage rolls, place some vegetable mixture down the centre of each pastry sheet. Fold one half of the pastry over the vegetables and then the other half, so they overlap and form a roll. Place the roll onto a tray lined with baking paper, seam facing down. Repeat to make the remaining rolls.
- Brush the pastry with soy milk and sprinkle with sesame seeds. Trim the ends off the rolls if desired. Cut into shorter rolls or leave as one long one. Bake in the preheated oven for 20 minutes or until the pastry is golden brown.
TIP: If you don’t want to make your own pasty, you can use 4 sheets of vegan-friendly, frozen puff pastry instead (just be aware it will contain oil).
