Gluten-Free Vegan Sausage Rolls

These Gluten-Free Vegan Sausage Rolls are crispy and flaky, full of flavour and seriously moreish!

For the sausage:

  • 1 tablespoon coconut oil (or sub olive, vegetable or rapeseed oil)
  • 1 onion , diced
  • 2 garlic cloves , minced
  • 70 g (2.5 oz) mushrooms , sliced (I used chestnut/button mushrooms)
  • 50 g (1/2 cup) walnuts
  • 400 g (14 oz) tin of white beans , drained and rinsed (cannellini, haricot or butter beans)

  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon dried herbs (I used a mixture of dried rosemary, sage and thyme)
  • 1 teaspoon miso (ensure gluten-free if necessary)
  • Salt + pepper to taste

For the pastry:

  • 30 g (1/8 cup) coconut oil
  • 75 g (2/3 cup) gluten-free flour blend plus more for rolling (or sub rice flour, or plain all-purpose flour if not gluten-free)
  • 75 g (2/3 cup) ground almonds (almond meal) *
  • Pinch salt to taste
  • 7 tablespoons water
  • 1 teaspoon agave syrup (or sub any other sweetener)
  • 1 teaspoon unsweetened almond milk (or any other plant-based milk)
  • 1 teaspoon poppy or sesame seeds (optional)
Gluten-Free Vegan Sausage Rolls #Appetizerrecipes


For the sausage:

  1. Heat up the oil and add the onion and garlic once hot
  2. Fry for around 10 minutes until softened
  3. Add the mushrooms and fry for a further 5 minutes until softened
  4. Place the cooked onion, garlic and mushrooms in a food processor along with all the other ingredients, and blend briefly until just combined - you'll want it to be easy to stick together but still retaining some texture.
  5. Full instructions visit @rhiansrecipes

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