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            Vegan Herby Sausage Roll Plait

            Give the humble sausage roll an upgrade with this vegan herby sausage roll plait from Rangemaster. Using a vegan stuffing mix, this family-favourite is best served as a meat replacement in a roast, or as part of a picky-bits lunch. Taking an hour to prep and bake, this savoury dish is simple to make and can be enjoyed hot or cold. 

             

              Ingredients

            • 50g sunflower seeds, soaked in water overnight
            • 85g vegan stuffing mix
            • 100g dried soya mince
            • 2 tsp vegan stock powder
            • Splash olive oil
            • 1 onion, finely chopped
            • 1/2 red onion
            • 2 garlic cloves, crushed
            • 2 tsp Marmite
            • 1 tbsp each chopped fresh rosemary, parsley and thyme
            • 1 tbsp English mustard
            • Plain flour to dust
            • 500g block puff pastry (check the label to make sure it’s vegan)
            • 1 tbsp soy sauce to glaze
            • To Serve
            • Cranberry Sauce

              Method

            1. Heat the oven to 200°C/180°C fan/ gas 6. Put the soaked sunflower seeds and stuffing mix in a large heatproof bowl and cover with 175ml freshly boiled water. Stir and set aside.
            2. Put the soya mince and stock powder in a large mixing bowl and pour over enough freshly boiled water to cover well, then stir and set aside for 10 minutes. Drain and squeeze out any excess water, then add to the stuffing mix.
            3. Heat a pan with a splash of olive oil, then fry the white and red onion over a medium heat, stirring, for 10 minutes until browned. Add the garlic and Marmite and cook for 1 minute. Add to the stuffing bowl with the herbs and mustard. Season, then mix to combine and set aside to cool.
            4. Turn out the pastry onto a lightly floured surface, then roll to a rough 30cm x 35cm rectangle. Spoon the filling lengthways down the centre of the pastry. Cut the pastry on either side of the filling into strips, at right angles to the filling, all the way down the length of the filling. Alternating from side to side, plait the strips over the filling to create a lattice effect.
            5. Transfer the plait to a baking sheet lined with non-stick baking paper, brush with soy sauce, then bake for 30-35 minutes. Slice and serve with cranberry sauce.