Vegetable Sausage Rolls
4 sheets frozen pastry or 1 batch
whole food pastry (see below recipe)
Whole food pastry:
1 cup whole almonds
2 cups rolled oats
2 cups whole wheat flour
1 tsp salt
For the filling:
1 onion, finely diced
1 small cauliflower, grated
1 zucchini, grated
1 handful of kale/spinach, shredded
2 carrots, grated
1 corn cob
1½ cups cooked chickpeas
1½ cups of cooked brown rice
1 tbsp vegetable stock powder
1 cup frozen peas
¼ cup soy milk
2 tbsp sesame seeds
Preheat oven to 190°C/375°F.
For the whole food pastry:
Place one cup of whole almonds, two cups of rolled oats, two cups of whole wheat flour and one teaspoon of salt into a food processor or blender. Pulse to a flour like consistency then place in a large bowl. Add a cup of water and mix with a fork until the mixture forms a moist but firm dough (keep adding a little water if necessary). Roll out the dough with a rolling pin and cut into rectangles ready to assemble the sausage rolls.
For the filling:
Cut the kernels off one cob of corn. Heat a frying pan on a high heat and add the onion and saute on a high heat until translucent. Add a little water to deglaze the pan and saute until golden brown. Add the carrots, add the spinach, the zucchini, the corn kernels and the cauliflower. Mix well and saute for a minute until the vegetables slightly wilt. Turn off the heat and set aside.
In a bowl, add one and a half cups of cooked chickpeas and mash to a paste. Then add one and a half cups of cooked brown rice. Add the cooked vegetables to the bowl and mix well. Add salt and pepper to taste. Add one cup of peas and when the mixture has cooled, mix with your hands. Add one tablespoon of vegetable stock powder and mix well.
Cut the pastry into rectangles and place some vegetable mixture down the centre. Fold one half of the pastry over the vegetables and then overlap the other half to cover. Place the roll onto a baking tray with the seam facing down and repeat. Brush the pastry with soy milk and sprinkle with sesame seeds. Trim the ends off the rolls if desired. Cut into shorter rolls. Place onto a baking tray lined with greaseproof paper and bake in a preheated oven for 20 minutes
or until the pastry is golden brown.
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