Imagine the following scenario: It’s Sunday, you’re rather hungover, you need to keep down this orange juice and you are desperately longing for some fast food.
What’s better (I’m gonna give you the answer straight away: nothing!) than a dirty sausage roll for a quid… But you know the meat at these places is something you’d rather not know the exact ingredients of, you don’t want to leave the house ever again and also it would include you getting dressed. Nah! Not want, refuse to do.
Smart, indepentend and beautiful as you are, you are prepared.
On Saturday you have made your vegetarian sausage rolls before you went out!!
Yay you! By the way: This recipe is vegan, except the puff pastry. If you can find vegan ready made puff pastry, lucky you! You don’t need to change anything about this recipe!
You need:
A ready made puff pastry dough
100 g of tricoloured quinoa
100 g of green lentils
50 g of soy frozen vegetarian mince, such as quorn
50 g of vegan margarine
1 spoon of vegetable stock powder or one cube
1 small onion, 1 small carrot
1 spoon of smoked paprika powder or 1/2 a spoon of smoked salt
1 spoon of english mustard
1 spoon of tomato paste
salt, pepper
1 tbs each of dried marjoram, thyme and rosemary
1 clove of garlic
The essential spices in this are the marjoram, the garlic and the smoked paprika, so if you don’t have the others, don’t panic. You will also need a good blender, otherwise your “sausage meat” will not have the desired texture. Check your ready made dough and preheat the oven accordingly.
Bring some water to the boil and add the quinoa and the lentils, cook them for 15 mins. Towards the end, add the stock cube and the vegetarian mince. Put the mix through a sieve and press out the remaining water. This is important, otherwise your mix will get too wet.
While the mix cools down slightly, dice the onion, the carrot and the garlic and fry them in the margarine until they are golden brown. Now add all your spices, the mustard and the tomato paste and your sausage “meat” mix. Fry everything for a couple of minutes.
Taste your mix and season it again, if neccesary. Remember, it’s ok if it’s rather salty, hangover food does not need to be overly healthy. Blend it, until it’s smooth but still have some pieces remaining.
Roll out your puff pastry, cut it in half lengthwise, so you have two long, even pieces.
Now put your filling lengthwise on the left side of your pieces and fold the right side over the filling. Keep a little gap at the outside, where you can put the dough on the dough. This way you now created two large sausage rolls. Close the dough by creating little creases with a fork. Instead of egg wash I just used some warm vegan margarine, but if you prefer you can use egg wash.
Slice your giant sausage rolls to the desired size and carefully cut the surface.
Now bake your sausage rolls for approximately 25 minutes.
You can either freeze them and then reheat them when you need them, eat them on the spot or keep them in the fridge for 3-4 days.
I absolutely love them and I hope, so will you.
Enjoy – and good luck with that hangover!
Jana Jarrett Nutrition 