Why potential rolls, and not actual? Well, these delicious babies taste a lot more like a pastie than a sausage roll, and that likely has a lot to do with the fact that there isn’t any sausage. This is a good thing, because sausage is rank, and who knows what is in it! These chaps are filled with veggies and that weird meat-sub known as TVP. Lentils would work OK, but I bought some TVP and needed to use it. It was sitting there folornly wanting to be soaked and eaten, and who am I to say no? I’m not a monster.
TVP is actually “Textured Vegetable Protein”. It’s some brown junk that looks a lot like dehydrated beef mince. It’s a soy product that is high in fibre and considered a whole protein without the fat. It has not very much flavour. You need to soak it in 1:1 in liquid, so when you use 1 cup TVP you need about 1 cup liquid. I get mine online for cheap, checking that it isn’t a GMO.
They’re a rather nice colour on the inside, aren’t they? There isn’t any yucky brown going on, and I like that. Regular rolls always look so dead but today we have greens and oranges. It’s lovely. And boy do they taste delicious.
Sausage rolls work, even though there isn’t much to them. It’s a tasty filling with the delicious flakey crust. The essential ingredient is, of course, tomato sauce. When there’s no sauce, you may as well throw it out (not really, but I’m trying to impress upon you the necessity of all things sauce).
- 2 garlic cloves, smashed
- 1 onion, diced
- 2 potatoes, cubed
- 2 carrots, cubed
- ¼ small butternut pumpkin, cubed
- 2 cups veggie stock
- 1 cup TVP
- 1 tsp thyme
- 2 TB soy sauce/Tamari
- 2 sheets vegan puff pastry
- In a large pot, heat the onion and garlic in a little water. Stir to saute them and cook for 5 minutes.
- Add in the potato, carrot and pumpkin, along with 1 cup of the veg stock. Allow to come to the boil and cook for 20 minutes, or until the veg is soft and the stock reduced.
- Add the remaining stock in along with the TVP. Stir and give 5 minutes for the TVP to absorb the stock. Season with pepper.
- Reduce the heat, and stir through the thyme and tamari. Turn off the heat.
- Using a stick blender, blend the veggie mix into a mush. You want it to be able to stick together thickly, but not become a soup!
- Roll out your pastry and scoop half of the veg mix along the edge of one pastry sheet. Roll and slice into 4 pieces. Repeat with the second pastry and remaining veg.
- Bake in the oven at 200*C for 20 minutes, and then increase to 220*C for another 10 minutes.
- Serve with tomato sauce!