Go Back
Tofu and Chestnut Sausage Rolls

Tofu and Chestnut Sausage Rolls

A vegan Christmas themed recipe using tofu and chestnuts to make vegan sausage rolls. Easy and simple to make, cheap and freezer friendly.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Servings 14 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!