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BGANG™ tofu press and marinating box
2-in-1 tofu prep tool

Say hello to delicious tofu, and bye 👋 to the heavy pots, towels and books 📚 you use to press your tofu right now!
NEW NEW NEW NEW

BGANG™ tofu press and marinating box
2-in-1 tofu prep tool

Say hello to delicious tofu, and bye 👋 to the heavy pots, towels and books 📚 you use to press your tofu right now!
NEW NEW NEW NEW

Vegan Sausage Rolls?!

Yes, you read that right.

These Vegan Appetizers are fabulous. Even my non-vegan friends like them a lot.

You don’t need any special ingredients, and they’re very easy to make.

Whip these healthy appetizers out at any party or at home, I can assure you – if they like mushrooms – that everybody’ll like them.

I like to enjoy them with Ketchup, but any other sauce should go with these.

Difficulty: Beginner Prep Time 15 min Cook Time 25 min Total Time 40 mins Best Season: Suitable throughout the year

Description

Packed with a rich autumnal mixture of mushrooms and seeds, these vegan ‘sausage’ rolls are warming and filling and the perfect finger food for an evening around the bonfire. Vegan or not – everyone will love them.

Ingredients

Instructions

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  1. Make a flax egg: add hot water to flax meal and let sit for 30 minutes.

    Preheat the oven to 180C/350F.

  2. Add the onion, garlic and mushrooms to a food processor and blend until no big chunks remain. Sauté the blend in a bit of coconut oil for approximately 8 minutes until most of the water is evaporated.

  3. Now combine the sauté and all the ingredients together. In a bowl mix the sautéed mushroom, 2/3 of the flax eggs, crumbled tofu, oats, nutritional yeast, fresh or dried chives, black pepper, salt and if you like spicy, go ahead and add the chili flakes.

  4. Now make  the Sausage Rolls.

    Place some mix on a square puff pastry and fold it over. Seal it by pressing on the side with a fork.

    Cut the long rolls into the sizes you want and space them out on a baking tray.  Brush the pastry with the rest of the flax egg and sprinkle some poppy seeds on top.

  5. Bake 20 minutes on 180C/350F in the middle of the oven and then 5 to 10 minutes on the floor of the oven, so it gets nice crispy and brown from below.

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