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Two irresistible vegetarian Sausage Roll Recipes

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November 14, 2018

Although November might mean roaring fires and the impending reality of Christmas shopping to many of us, there’s another reason it should stand out this year, because this month also marks World Vegan Month.

At Butcombe, we believe a fully or partially vegan lifestyle isn’t out of reach for most of us. It’s why we’ve been getting in the World Vegan Month spirit by sharing some of our favourite vegan recipes, and with our Bohemia and Goram keg beers being completely vegan, you don’t even need to give up your favourite tipple.

Veganism might not be for everyone, but with a few vegan meals a week you can improve your health, reduce your impact on the environment and diversify your diet.

We’ve two kicking off with super-simple, utterly-irresistible and totally vegan recipes – our Squash & beetroot sausage roll, and our Spiced squash, chickpea and sun-dried tomato sausage roll. Not only are they vegan, but they are suitable for those with lactose intolerance and dairy intolerance too, making it a heaty all-inclusive treat that’ll delight the whole family. Here’s how to make them:

Squash & Beetroot Sausage Roll

Serves 4-5

Ingredients:

Butternut Squash (2kg)

Smoked Paprika (10g)

Olive Oil (10ml)

Jus-Roll Puff Pastry (1 sheet)

Sun-dried Tomatoes (25g)

Baby Spinach (25kg)

Salt & Pepper (a pinch)

Beetroot (150g)

Cooking Method:

To prepare your butternut:

  • Peel and de-seed your butternut.
  • Cut your freshly prepared squash into inch sized chunks.
  • Place your squash chunks in a large bowl and drizzle with your olive oil, salt & pepper and smoked paprika, mixing them together until evenly coated.
  • Pre-heat your oven to 180 degrees and roast your squash until caramelised, allowing it to cool once removed from the oven.

To prepare your beetroot:

  • Grab your raw beetroot and place it in a pan of boiling water and cook through until tender (check regularly from 35 minutes).
  • Drain your beetroot pan and crush your beets down with a fork.

To make your puff-pastry sausage:

  • Combine your cool cooked squash, crushed beetroot and drained sun-dried tomatoes together, mashing to achieve a lump-free consistency.
  • Steam your baby spinach until soft.
  • Roll out your puff pastry onto a lined baking tray and lay out your mixture on the roll, leaving a centimetre or two at each edge. Lay your baby spinach over the mixture.
  • Begin to roll your pastry into a sausage, brushing a little water onto the borders of your puff pastry to help it stick.
  • Place your puff pastry sausage in the oven at 180 degrees for 20-25 minutes.

Once removed from the oven, your vegan treat is ready to serve.

A fresh, herby salad goes perfectly with it although, if you’re feeling naughty, chips remain a perfectly vegan option. So, why wait? Give this vegan treat a go this month!

 

Spiced Squash, Chickpea & Sun-Dried Tomato Sausage Roll

Serves 4

Ingredients:

Butternut Squash (2kg)

Smoked Paprika (10g)

Olive Oil (10ml)

Jus-Roll Puff Pastry (1 sheet)

Chickpeas (400g)

Sun-dried Tomatoes (25g)

Baby Spinach (25kg)

Salt & Pepper (a pinch)

Cooking Method:

To prepare your butternut:

  • Peel and de-seed your butternut.
  • Cut your freshly prepared squash into inch sized chunks.
  • Place your squash chunks in a large bowl and drizzle with your olive oil, salt & pepper and smoked paprika, mixing them together until evenly coated.
  • Pre-heat your oven to 180 degrees and roast your squash until caramelised, allowing it to cool once removed from the oven.

To prepare your chickpeas:

  • Drain your chickpeas and place them in a food processor to blitz and blend them together into a paste, adding a touch of seasoning for flavour.

To prepare your mix:

  • Drain your sun-dried tomatoes (if they were in oil) and place in a bowl.
  • Add your chickpea blend and roasted butternut squash to the bowl.
  • Bind your ingredients together, avoiding large lumps.

To make your puff-pastry sausage:

  • Steam your baby spinach until soft.
  • Roll out your puff pastry onto a lined baking tray and lay out your mixture on the roll, leaving a centimetre or two at each edge. Lay your baby spinach over the mixture.
  • Begin to roll your pastry into a sausage, brushing a little water onto the borders of your puff pastry to help it stick.
  • Place your puff pastry sausage in the oven at 180 degrees for 20-25 minutes.
  • Remove your ‘sausage’ from the oven and allow it to cool slightly before slicing into servings.

And there you have it; a delicious, fresh vegan meal that the whole family can tuck in to. Go wild with your own spice choices or throw in a few extra ingredients if the mood strikes yo

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Have you booked your Christmas Party yet?
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It’s not too late to book your Christmas Party with Butcombe.

Check out our Christmas map and see where you could be hosting this year’s Christmas Party.

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