Since my grandson has decided to eat vegetarian it is sometimes hard to find food that looks similar to what others eat. These vegetarian sausage rolls not only look similar to those that we know but they taste really good. In fact at a recent gathering where I served these they were eaten by everyone.
The first time I made these I used pumpkin seeds and sunflower seeds to replace the nut content so that my grandson could take them for lunch as he has a ‘nut free’ school. The second time I used pecan nuts as per the original recipe. The picture on the left was the nut free variety.
I used bought puff pastry as it is quick and easy.
Once you cut the pastry sheet in half it is easy to fold it over the filling. I usually crimp my pastry but this is not necessary.
The first batch I did I sprinkled with sesame seeds and I put nothing on the second ones, this is entirely up to you.
Crisp and golden brown just out of the oven. Even my husband couldn’t wait for them to cool sufficiently to give them a go. Believe me he is very much a meat person, but he really enjoyed these.
I hope you will give them a go, I think you will be pleasantly surprised. They are definitely something we will continue making.
- 1 cup (250g) cottage cheese (can use low fat)
- 3 eggs
- 1 small onion - chopped
- 1/2 cup (70g) mixed sunflower seeds and pumpkin seeds (or pecan nuts)
- 1 tablespoon soy sauce
- 1/2 cup finely grated carrot
- 1/2 cup (45g) breadcrumbs
- 1 cup (90g) quick oats
- 3 (25cm x 25cm) sheets frozen puff pastry - thawed
- 1 tablespoon milk
- Optional topping - sesame seeds or poppy seeds
- Preheat oven to 200˚C.
- Line two baking trays with baking paper.
- Place cottage cheese, eggs, onion, nuts or seeds and soy sauce in food processor.
- Process until well combined.
- Transfer to a large bowl.
- Add grated carrot, breadcrumbs and oats.
- Mix well to combine.
- Divide into six portions.
- Cut each pastry sheet in half.
- Brush lightly with milk.
- Shape one portion of mixture into a log and place on pastry 3 cm from long edge.
- Fold pastry over to enclose filling.
- Cut into six (or what size you want) crossways.
- Place on baking tray.
- Continue until all mixture is used.
- Brush rolls with the milk and sprinkle with chosen topping.
- Bake 35 minutes or until golden.
- If you don't have quick cook oats, just put normal oats in your blender and reduce in size.