Felt a bit like a work in progress taking pictures for this 
This is my Vegan sausage roll recipe. We like them so much that I don't bother making meat ones any more and I'm a meat eater.
I've tried to quantify some of the ingredients but nothing is that critical and I usually make them by judging amounts.
The bulk of the filling
You don't need a particular brand of sage and onion stuffing mix. I just had one about to run out.
The soya mince is a dried product that can be a little hard to find. This came from Morrisons in the world food isle.
So into the bowl goes a packet of stuffing mix - if it is already in portion packs. If not then I measured about 150g from my 2 mixes. Then the soya mince. Now I've never weighed that before. I just guess an equal volume to the stuffing mix. Think it will be about 100g.
Whilst dealing with dry ingredients I add 2 heaped teaspoons of my sausage seasoning mix.
I don't try and make a couple of teaspoons worth of seasoning as the amounts are fiddly so I make a batch and keep the rest for next time.
Seasoning mix..
10g salt. 7g ground white pepper. 5g ground black pepper. 2g ground nutmeg. 1g ground Mace. 2g Ground ginger. 3g mixed herbs (herbs de provence or whatever).
Remember that is for a stock batch. Don't put that amount in!
Now that seasoning is for meat free use. i use all the same spices but with 60g of salt instead of 10g for pork sausages. salt seems much more obvious in vegetarian foods.
Now some blitzed up nuts. i use Mixed nuts but could be just walnuts or whatever. They are for texture. Nothing larger than 1/4 nut size but not turned into a powder either. How much? a handful which turns out to be 110g
Mix all the dry ingredients to distribute the spice.
Now a good glug of soy sauce which turns out to be 40g. I had Tamari soy from a recipe I did once but normal would be fine.
Now a tin of beans get blitzed and added. juice and all. I was going to use black beans as that was all we had but Mrs came back from shopping with mixed beans so I used those instead. Again well chopped but not fully blended down.
Now put the kettle on.
I've never measured how much boiling water I add but you want to add enough to make a paste that is not too hard to stir. Hard to describe. turned out I put 400g of boiling water in.
Having mixed it in leave it to soak in for 15 minutes. You can taste it at any time as there is nothing dodgy that must be cooked before you can eat it. see if the spice (mostly pepper) level is right for you.
Now it should be quite a stiff mix but should spoon out easy enough. I use a large plastic bag now and scatter some mix across it. Fold the bag over and stroke along the mixture to form a long sausage.
The supermarket flaky pastry block (500g) rolls out to about 500mm square. Had enough mix left over to have used another half block but only had the one. Bad planning.
Paint along one side of the filling with water then fold the pastry over to enclose. I then crimp along the seal with a fork before cutting the long sausage roll loose.
Then cut the tops and portion as you like.
I got 27 nice equal ones that went in the freezer and a few odd sized offcuts that went in the oven.
Now if anyone knows a vegan pastry glaze that works I'd be interested. For us meat eaters I'd use a egg glaze but nothing vegan seems to make them shiny so vegan ones get baked with no glaze.
Oh about 20 mins or 25 if frozen at 200C.
They are pretty easy so do have a go sometime.
This is my Vegan sausage roll recipe. We like them so much that I don't bother making meat ones any more and I'm a meat eater.
I've tried to quantify some of the ingredients but nothing is that critical and I usually make them by judging amounts.
The bulk of the filling
You don't need a particular brand of sage and onion stuffing mix. I just had one about to run out.
The soya mince is a dried product that can be a little hard to find. This came from Morrisons in the world food isle.
So into the bowl goes a packet of stuffing mix - if it is already in portion packs. If not then I measured about 150g from my 2 mixes. Then the soya mince. Now I've never weighed that before. I just guess an equal volume to the stuffing mix. Think it will be about 100g.
Whilst dealing with dry ingredients I add 2 heaped teaspoons of my sausage seasoning mix.
I don't try and make a couple of teaspoons worth of seasoning as the amounts are fiddly so I make a batch and keep the rest for next time.
Seasoning mix..
10g salt. 7g ground white pepper. 5g ground black pepper. 2g ground nutmeg. 1g ground Mace. 2g Ground ginger. 3g mixed herbs (herbs de provence or whatever).
Remember that is for a stock batch. Don't put that amount in!
Now that seasoning is for meat free use. i use all the same spices but with 60g of salt instead of 10g for pork sausages. salt seems much more obvious in vegetarian foods.
Now some blitzed up nuts. i use Mixed nuts but could be just walnuts or whatever. They are for texture. Nothing larger than 1/4 nut size but not turned into a powder either. How much? a handful which turns out to be 110g
Mix all the dry ingredients to distribute the spice.
Now a good glug of soy sauce which turns out to be 40g. I had Tamari soy from a recipe I did once but normal would be fine.
Now a tin of beans get blitzed and added. juice and all. I was going to use black beans as that was all we had but Mrs came back from shopping with mixed beans so I used those instead. Again well chopped but not fully blended down.
Now put the kettle on.
I've never measured how much boiling water I add but you want to add enough to make a paste that is not too hard to stir. Hard to describe. turned out I put 400g of boiling water in.
Having mixed it in leave it to soak in for 15 minutes. You can taste it at any time as there is nothing dodgy that must be cooked before you can eat it. see if the spice (mostly pepper) level is right for you.
Now it should be quite a stiff mix but should spoon out easy enough. I use a large plastic bag now and scatter some mix across it. Fold the bag over and stroke along the mixture to form a long sausage.
The supermarket flaky pastry block (500g) rolls out to about 500mm square. Had enough mix left over to have used another half block but only had the one. Bad planning.
Paint along one side of the filling with water then fold the pastry over to enclose. I then crimp along the seal with a fork before cutting the long sausage roll loose.
Then cut the tops and portion as you like.
I got 27 nice equal ones that went in the freezer and a few odd sized offcuts that went in the oven.
Now if anyone knows a vegan pastry glaze that works I'd be interested. For us meat eaters I'd use a egg glaze but nothing vegan seems to make them shiny so vegan ones get baked with no glaze.
Oh about 20 mins or 25 if frozen at 200C.
They are pretty easy so do have a go sometime.
