I love keeping my freezer stashed with easy lunch or snack foods, and these tempeh sausage rolls are an absolute winner. They are simple to whip up, delicious and perfect for all kinds of occasions. Plus, they will satisfy the meat eaters in your life as well!
- Puff pastry sheets
- Brown onion
- 3 cloves garlic
- Olive oil
- 450g tempeh
- 3/4 cup oats
- 1/3 cup walnuts
- 1 carrot
- 2tbs tomato paste
- 2tbs soy sauce
- 2tsp paprika
- 1/4 cup parsley
- Salt and pepper
- Milk (dairy free if need be)
- Sesame seeds
- Preheat oven to 190C
- Dice the onion and mince the garlic
- Heat oil in a pan and cook the onion and garlic until translucent. Add to a large bowl
- Crumble in the tempeh then add the oats.
- Finely chop the walnuts and grate the carrot and add to the bowl
- Add tomato paste, soy sauce and paprika
- Finely chop the parsley and stir to combine all ingredients. Season with salt and pepper
- Cut each puff pastry sheet in half and spoon filling along the long side. Fold the pastry to enclose and press well to seal
- Cut into desired sizes, score with a knife and brush with milk then sprinkle with sesame seeds. Place on lined baking trays, leaving space between each
- Bake for 25-30 minutes, until puffed and golden
These tempeh sausage rolls are seriously that simple! The texture is pretty close to what I remember of a traditional sausage roll too! Plus, the use of tempeh means you’re getting a good protein hit as well, so they are perfect for lunch with a big green salad. They work equally well as a party snack too though!
If you’re planning on freezing some for later then I recommend freezing them cut but uncooked. No one wants soggy, microwaved tempeh sausage rolls! If you need to make them nut free then you can easily leave out the walnuts, I would just add some extra oats instead. Then you’re got an option that are both vegan friendly and nut free!