INGREDIENTS
2 Medium Sweet Potatoes cut into 1 inch squares
1/2 large Red Onion diced
2 tbsp Olive Oil
1 tin Chickpeas drained
1/2 tsp Minced Garlic
1 tbsp Gochujang
2 tsp Tomato Paste
1/4 cup Chives chopped
1 Package Pre-Rolled Vegan Puff Pastry
1 tbsp Non-Dairy Milk for glazing
1 tbsp Poppy Seeds to sprinkle
INSTRUCTIONS
Preheat oven to 175C/350F. Line a baking tray with non-stick paper.
Remove Puff Pastry from the freezer and allow to thaw.
In a large bowl, combined diced Sweet Potato, Red Onion and Olive Oil. Season and toss. Place on prepared baking tray in a single layer and chuck into the oven to roast for 15-20 minutes or until tender and caramelised.
Once cooked, remove and allow to cool for 10 minutes.
Once your mixture is cooled, transfer it to a large bowl and add in Chickpeas, Garlic, Gochujang and Tomato Paste.
Using a fork, mash your mixture until its about 75% smooth with a bit of texture.
Fold in chopped Coriander.
Divide each sheet of your thawed Puff Pastry into 4 squares.
Place some of your filling on the first third of each square, and then roll up to seal. Ensure that the seam is on the under side. Cut in half and place on a baking sheet.
Repeat until all the mixture is used up.
Brush your sausage rolls with a bit of Non-Dairy Milk and sprinkle with Poppy Seeds and then bake in the oven for 20 minutes or until puffy and golden brown.
Serve warm.
NOTES
TO STORE: Leftovers can be stored in the refrigerator, covered, for up to 2 weeks.
TO FREEZE: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months.
NUTRITION
Serving: 1serving
Calories: 253kcal
Carbohydrates: 19g
Protein: 3g
Fat: 18g
Saturated Fat: 4g
Sodium: 111mg
Potassium: 50mg
Fiber: 1g
Sugar: 1g
Vitamin A: 60IU
Vitamin C: 1mg
Calcium: 18mg
Iron: 1mg
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