I made these spicy vegan sausage rolls on whim recently after buying some Funky Fields Plant-Based Mince from Woolworths. It really is so versatile and makes a huge range of dishes, from my vegan ‘Meaty’ Meat Free lasagne, to a vegan cheeseburger. I’m yet to be disappointed by this product – no matter what I’ve cooked, but I reckon this is hands down the best dish I’ve made from it yet.
Typically, for sausage rolls and beef patties or meatballs, you need to use egg to bind the mixture together and prevent it flaking all over the place. I replaced the egg with Chia seeds soaked in equal amounts of stock and then added a sachet of tomato paste, which added to the flavour. The extra bonus here is the fibre-and nutrients-boost you get from the Chia.
Depending on the size you make your rolls, these can be served as a meal with salad, or if you make them smaller as I did, you’ve got party-sized options. Serve them up with some organic tomato sauce and you’ve got a finger food winner on (and in) your hands!
Serves Up to 24 party sized servings
Prep Time 40 mins preparation and 20 minutes cooking
Cooks In 1H 15M
- • 1 red onion (brown or white is OK too – I just love red onion)
- • 2 tablespoons Macro Certified Organic Olive Oil
- • 400gm Funky Fields Plant Based Mince (You can also use Vegie Delights Plant-Based Mince)
- • 4 cloves garlic, finely chopped or minced (adjust to taste)
- • 1 teaspoon dried chilli seeds (add to taste – I love things really spicy, so I always add more)
- • Fresh herbs – basil, rosemary and parsley, roughly chopped
- • 3 Massel Vegetable stock cubes
- • 1 sachet tomato paste
- • 2 tablespoons Chia seeds
- • 1 teaspoon Herbamare Pure Sea Salt with Organic herbs and vegetables and chilli (adjust to taste)
- • 2 tablespoons Follow Your Heart Dairy Free Parmesan
- • 3 sheets Pampas Puff Pastry (egg free)
Soak Chia Seeds in in 2 tablespoons of hot water to which you have added one stock cube. Set aside for at least half an hour, until Chia seeds have absorbed the water and swell. Fry onions and garlic on low heat until translucent. Add mince, chilli and fresh herbs and stir on low heat until combined. Add Chia seeds, two remaining stock cube and tomato paste and combine well. Cover and leave to simmer on low heat for 20 mins. Remove from heat. Allow to cool slightly and add Parmesan, combining thoroughly well until the mince mixture becomes thick. Remove pastry sheets from freezer and separate. Allow to defrost slightly before slicing in half lengthways. Place mince mixture down the centre of each sheet of pastry and wrap so ends are slightly overlapping. Cut each roll in to four pieces and space evenly apart on an olive oil-greased baking tray. Brush with olive oil and cook in a medium oven until golden brown.
About the Author
After 30 years of working in Australian media, Shonagh is one of Australia’s busiest and most in-demand beauty, health, travel and lifestyle writers.
As a health and lifestyle journalist and consultant, Shonagh has worked closely with international wellness experts and icons, including Dr. Sandra Cabot, Therese Kerr and Miranda Kerr.
In other aspects of her work, she has travelled the world reviewing wellness retreats and luxe holiday destinations, and she has interviewed and written feature articles on some of the world’s best love celebrities, including Sting, Elle McPherson, Pamela Anderson, Simon Baker, Kylie Minogue, Gwen Stefani, Tina Arena, Heather Graham and many more.
She currently lives in the NSW Southern Highlands with her four dogs (three Siberian Huskies and one Maltese Cross), where she grows her own veggies and advocates ending Factory Farming and animal cruelty.
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