The Vegan Foot-Long Sausage Roll

Ingredients

  • 5 x Shallots
  • 3 x Linda McCartney
  • rosemary and red onion sausages
  • 3 x Garlic cloves
  • 1 x Stock cube
  • 3 x Tbsp of tomato paste
  • 2 x Tbsp of dried basil
  • 1 x Tin of butter beans
  • 8 x Sun blushed tomatoes
  • 1 x Packet of just roll puff pastry (ready to roll)
  • Oil from the sun blushed tomatoes

Directions

1. De-skin the shallots and roughly chop them. Place them in a frying pan with some oil from the sun blushed tomatoes. Cook on a medium heat.
2. Add finely chopped garlic, Linda McCartney sausages, a stock cube, tomato paste and the dried basil.
3. Allow to cook until the onions are brown and the sausages are soft. Don’t allow them to cook until crispy.
4. Now place the mixture along with the butter beans and sun blushed tomatoes into a large bowl and allow to cool.
5. Roughly blitz the mixture with a hand blender, but leave some of the mixture chunky for texture.
6. Now roll out the puff pastry onto baking paper. Place the butter bean and tomato mixture down the length of the pastry, leaving a couple of centimetres from one side. The filling should be the width of 2 sausages.
7. Now very carefully roll the pastry over on itself to make the sausage roll shape. Ensure the filling is well contained. Cut off the extra pastry.
8. Using your fingers push down the edges of the length of the pastry to seal the filling in.
9. Using a fork mark the edges of the pastry and score the top with a knife.
10. Glaze the sausage roll with plenty of oil from the sun blushed tomatoes.
11. Cook for 25 minutes at 200°c in a pre heated oven.

So there has been lots of hype over the famous Morrisons foot long sausage roll… As they are filled with meat, this makes them unsuitable for me to eat. So I figured I’m not missing out on the fun and made my own…but vegan. I think it would be great if Morrisons brought out a vegan version of the foot long sausage roll…Until then you will have to make your own using my tasty recipe 😁 Enjoy

Homemade Beans

Ingredients

  • 1 x Large diced onion
  • 2 x Large garlic cloves
  • 4 x Tbsp of tomato paste
  • 2 x Tins of butter beans
  • 1 x Tsp Cider vinegar
  • 2 x Heaped tbsp sumac
  • 1 x Heaped tsp of sugar or sweetener
  • 1 x Tbsp of paprika
  • The juice of half a lime
  • Salt
  • Half a chilli
  • Fry light

Directions

  1. In a large pan cook the diced onions in the Fry light spray, on a medium heat for around 5/10 minutes.
  2. Add the minced garlic and chilli to the onions and cook for a further 5 minutes.
  3. Now add the rest of the ingredients and cook for around 5 to 10 minutes.
  4. If the mixture starts to dry you can add a little water and mix.
  5. The beans can be served with a jacket potato on toast or with salad.

 

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A couple of months back Barry and I walked from St Bee’s to Robin hoods bay whilst doing the Coast to Coast. It was an incredible 2 week adventure, we climbed loads of mountains, met some interesting people and camped along the route. The only thing we had to worry about was where we were pitching our tent, getting lost and where our next meals was coming from. This is where the inspiration for this recipe came from…whilst on this amazing adventure I would often end up eating cold baked beans straight out of the tin for breakfast. So after eating Heinz for 2 weeks I decided to make my own version… homemade baked beans. Enjoy.

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