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Vegan Sausage Rolls! Number 1 of our 12 Days of Alternative Plant-Based Festive Food Ideas

These sausage rolls are so yummy we are confident any meat eater would like them as much as the meat version! The miso Tamari and balsamic vinegar make for an irresistibly delicious umami flavour combination. It's rich in so many healthy sources of protein including lentils and nuts and we think this is far superior to any fake meat version you might find in the supermarkets. We adapted this from a Riverford recipe and we encourage you to also play around with different fillings, whilst keeping the ratios roughly the same. You could even try porcini mushrooms for example, and swap out the spinach for thinly shredded cabbage or Cavalo Nero. Other dried fruit that might work well would be raisins or figs!

        Ingredients:
          • 1 red onion, finely chopped
          • 2 celery stalks, finely diced
          • 1 small carrot, finely diced
          • 150g chestnut mushrooms, finely chopped or grated
          • 50g Shitake mushrooms
          • 150g spinach
          • 1 garlic clove, finely chopped
          • 2 tbsp of tamari
          • 4 dried apricots, finely chopped
          • 1 tbsp brown miso paste
          • 1 tbsp balsamic vinegar
          • 1 tbsp freshly chopped thyme leaves
          • 1 tbsp freshly chopped rosemary leaves
          • 50g mix of hazelnuts and walnuts
          • 250g cooked Puy lentils
          • 300g vegan puff pastry, rolled into a large rectangle
          • olive oil
          • salt & pepper
          Instructions:
          Warm 1 tablespoon of oil in a large frying pan. Add the onion, celery, carrot, mushrooms and a pinch of salt. Sauté gently for 15 minutes, until they’re soft and most of the moisture has gone.
           
          Meanwhile, boil a kettle and thoroughly wash the spinach. Place it in a heatproof bowl and pour over enough boiling water to cover. Leave it for a minute  until it has just wilted. Drain and cover in cold water to stop the cooking process. Drain the spinach again and  use your hands to squeeze out as much water as you can. Roughly chop.
           
          Add the garlic, Tamari, apricots, miso, vinegar, thyme and rosemary to the pan of veg and let them cook out for a couple of minutes. Remove from the heat and add the hazelnuts and walnuts, lentils and chopped spinach. Mix firmly to break up the lentils. Adjust the seasoning as required- we found that because we used brown miso paste and tamari there's very little need for more salt or pepper. Leave the filling mixture to cool completely.
           
          Once cooled, preheat your oven to Gas mark 6 or 180 C (fan). Lay your pastry out on a work surface, and form the filling into a long & very large even sausage shape down the centre. Bring both edges of the pastry up and over to make a classic sausage roll shape, wetting the edge to help join them together. Then flip it over so  where the edges have joined and overlapped is underneath.
           
          Use a sharp knife to cut it into roughly 8 individual sausage rolls and place them on a baking tray. Brush each one lightly with some olive oil and lightly score the tops. Bake for about 25 minutes, or until golden and risen. Eat hot serving straight away, or cool on a rack and store in the fridge until needed.