Vegan Tofu and Chestnut Sausage Rolls
These Christmas themed tofu and chestnut sausage rolls are perfect for the festive season. Full of flavour and made with tofu, you wouldn’t know these are in fact plant based. Set aside an hour to make these delicious pastry rolls, put on some Christmas music and enjoy hot out of the oven.
What’s in these tofu sausage rolls?
Tofu- For this recipe there’s no better tofu than Cauldron’s organic block. Working with Cauldron for the last three years has made my biased but it’s a fantastic tofu that never fails. You want a firm tofu for this recipe as silken will simply break down into a paste.
Chestnuts- These give a really meaty flavour and texture to the sausage rolls as well as holding the ingredients together.
Puff Pastry- The standard puff pastry off the shelf is usually plant based. Be sure to check the ingredients but they are usually accidentally vegan. Take out of the fridge 20 minutes before filling with the stuffing.
Cranberry sauce- What is more festive than a Christmas chutney or cranberry sauce. It’s the perfect accompaniment for the tofu and cranberry.
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Tofu and Chestnut Sausage Rolls
Ingredients
- 300 g firm Tofu I use Cauldron, drained and roughly crumbled apart
- 1 red onion finely diced
- 180 g roasted chestnuts roughly chopped
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp dried sage
- 2 tbsp tamari
- 1 tbsp red onion chutney
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 tbsp cranberry sauce
Instructions
- Start by finely dicing the red onion and frying in 1 tsp olive oil
- After five minutes add the dried herbs, chopped chestnuts and block of tofu (roughly crumble the tofu into the pan) along with the tamari, red onion chutney and fry for a further 5 minutes until the tofu has browned slightly
- Season with salt and pepper then take off the heat and set aside
- Preheat the oven to 200°C
- Roll out the sheet of puff pastry and slice in half (down the shortest side)
- Spoon on a line of the cranberry sauce down the short side of the sheet
- Add the crumbled tofu mixture on top of the cranberry sauce then fold the edge of the pastry over to enclose then using a fork prod the edges to seal it
- Repeat with the other half then brush with the tamari
- Cut each long sausage roll to create 12 smaller ones, sprinkle with the sesame seeds then bake for 22-25 minutes
- Allow to cool and enjoy!
If you like this recipe why not try my Christmas Tofu Mince Wellington
