Vegan Sausage Rolls with Red Kidney Beans & Cheese
Beans and cheese are an awesome combination & so good in these vegan sausage rolls made with kidney beans and cheese with added veg.
Servings: 8 sausage rolls
Calories: 230kcal
Ingredients
- 320 g ready rolled puff pastry (or buy a block and roll yourself)
- 240 g kidney beans (400g/14oz can, drained & rinsed)
- ½ red onion (finely chopped)
- 1 medium carrot (topped, peeled and grated)
- 75 g vegan cheddar (grated)
- 1 teaspoon dried oregano
- 2 tablespoons peanut butter (or seed butter)
- 2 tablespoons BBQ sauce (brown sauce or hot sauce)
- 1 tablespoon tomato puree (tomato paste)
- 1 pinch salt and pepper
- 1 teaspoon sesame seeds
- 2 teaspoons oil (or milk for brushing pastry)
Instructions
- Preheat the oven to 200c / 180c fan / 400f / gas mark 6. If using an air fryer bake at 180c and remember they will bake quicker.
- Line a large baking sheet.
- In a large mixing bowl add the drained beans and then mash them well with a fork. then add the onion and the grated carrot.
- Now add the vegan cheese, BBQ sauce, peanut butter, tomato puree, herbs and seasonings, then mix until really well combined.
- Unroll your puff pastry sheet (or roll a block into a large rectangle) and cut the pastry into 4 large rectangles.
- Add a quarter of the filling to each rectangle along the middle (nearer the top edge) in a sausage shape.
- Rub a little water along the top edges of the pastry rectangles and pull the bottom of the pastry over the filling and seal on the top edge with your finger. Then seal along the edge with the prongs (tines) of a fork, it seals and leaves a nice pattern along the edge of the sausage rolls.
- Cut each large sausage roll in half (or into 4 pieces for mini sausage rolls) and cut slits in the top of each to let out steam.
- Brush each sausage roll with oil or milk, then sprinkle over some sesame seeds before baking for 20-25 minutes until golden.
- Serve hot or cool on a wire rack for later.
- Enjoy!
Notes
- I've not included the calories for the oil or milk that is brushed on, as it would depend on what you use, but you only use a little.
- Once cool, you can store these kidney bean and cheese sausage rolls in an airtight container in the fridge for 4-5 days.
- I like to freeze sausage rolls before I bake them, then cook from frozen. Flash freeze them in a single layer on a tray, then pop them in a labelled freezer bag or tub and freeze them for 3-4 months.
- Top tip - wrap the individual sausage rolls in freezer-friendly parchment paper or baking paper, so they don't stick together.
Nutrition
Serving: 1 sausage roll | Calories: 230kcal | Carbohydrates: 32g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 205mg | Potassium: 224mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1299IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 2mg
