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Sweet Potato and Pumpkin Sausage Rolls

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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