Try one of these pastry delights, by Tess Eden, and you may never want to eat a traditional sausage roll again.
Spinach and Tofu ‘Ricotta’ Rolls
Serves 4, Takes 25 minutes
INGREDIENTS
3 sheets vegan puff pastry
300g firm tofu
¼ cup soy sauce
¼ cup oat milk, plus extra for sealing and brushing pastry
½ cup breadcrumbs
1 tsp ground cumin
1 cup chopped spinach black sesame seeds
tomato chilli sauce to serve
METHOD
1 Preheat oven to 190°C fan-bake and defrost vegan puff pastry.
2 Place the tofu onto a clean tea towel and squeeze excess liquid out. Crumble tofu into a large bowl.
3 Add soy sauce, oat milk, breadcrumbs and cumin. Season with salt and pepper, mixing well. Add spinach and toss through.
4 Lay out pastry sheets. Scoop the filling mixture onto each sheet horizontally, before rolling tightly. Seal the ends with a splash of oat milk.
5 Using a sharp knife, cut each roll into 5cm pieces. Brush oat milk on top of each roll and sprinkle on sesame seeds.
6 Bake for 15 minutes, or until golden.
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