The Sweet Meadow


It's always flattering when people compliment you on something you've made, but when it comes from your meat-loving Dad it's even more special! In the three years I've been vegan this is honestly the only meal of mine he's ever eaten. 

I stopped eating meat because I learnt that it wasn't health nor necessary for the human body to consume, not because I suddenly stopped liking the taste of it. So, every now and then I actually do crave a meal with meat it it! Sausage rolls is a good example. This used to be my lunch of choice every Friday at school - the only day I was allowed to buy lunch from the canteen. I thought it was harsh as most of my friends bought their lunches everyday, but now I'm so grateful that I had parents who preferred me to bring meals from home rather than eat the deep fried crap at school canteens (I hear the food choices have improved immensely since I was at school though). 
While this recipe isn't something I'd make every week, it is a warm, hearty meal that uses ingredients like tofu, nuts, and grated vegetables to form a similar texture to mince meat. My brother said this recipe made him "proud of my veganism" - lol! Keep scrolling for the recipe. 



300g firm tofu, drained and crumbled
1/2 cup raw walnuts, finely chopped
1 brown onion, diced
1 garlic clove, crushed
1 carrot, grated
1 zucchini, grated
100g corn breadcrumbs (normal breadcrumbs have things like crushed up seafood in them - yuck!)
Handful of fresh parsley, chopped
2 tablespoons soy sauce
1 tablespoon paprika
1/4 cup soy milk
Salt and pepper, to taste

8 sheets of puff pastry, slightly thawed. Some puff pastry packets use butter so check the label. 
Sesame seeds
Tomato chutney or passata sauce, to serve

1. Preheat the oven to 180 degrees Celsius and line a baking tray with baking paper.  
2. Mix together the sausage mince ingredients in a bowl until well combined. Add a little more soy milk if the mixture feels too dry. 
3. Cut each puff pastry sheet in half so you have 16 rectangles. Divide the mixture equally and make a roll down the centre of each rectangle. 
4. Coat the sides of the pastry sheet with some soy milk to help the sheet stick together as you roll each one over with your fingers. 
5. I prefer to make smaller rolls, so I cut each long sausage roll into 3 equal portions.
6. Make three small V shapes on the top of each sausage roll using kitchen scissors. Coat the rolls with a brush of soy milk and then sprinkle some sesame seeds on top. 
7. Bake for 30 minutes until golden brown and puffy. 
8. Serve with tomato chutney or warm passata sauce. 

Next time I make this I'll probably add some mashed up roasted pumpkin, sweet potato or leek. Yum!