Adventures of a Vegan Foodie

This blog is now hosted at http://veganchickie.com

This is another recipe inspired by a Joyous mama, who will remain nameless because she hasn’t given her blessing to be named yet! I can really see this recipe becoming a staple in our house, it was fast, really easy and very delicious! It is especially good because the uncooked sausage rolls can be frozen and heated up in the oven whenever you want a snack! The original recipe asked for an egg to be added to bind the mixture but we found that we didn’t need it, the grated vegetables and mashed beans had enough liquid that the ingredients all bound together really well. The quantities below made HEAPS of mixture, be warned!!

Vegan Sausage Rolls

Ingredients:

1 cup mashed kidney beans
1 cup mashed berlotti beans
1 cup crushed roasted peanuts
1 cup grated zucchini
1 cup gratedl pumpkin
1 cup grated sweet potato
1 cup chopped mushrooms
1 cup roughly chopped fresh basil
3 celery stalks – chopped
1 tablespoon garam marsala
1/2 teaspoon nutmeg
1 cup rolled oats
salt and pepper to taste

vegan puff pastry
soy milk (for glazing)

Method:

Combine all ingredients (except pastry obviously) in a large bowl and mix well.
Place mix onto puff pastry sheets and form into rolls.
Pierce the rolls with a fork and glaze with soy milk before putting in the oven for approx 25 mins.

This blog is now hosted at http://veganchickie.com

I got this recipe from a Joyous Mama that I know online. Her recipe is vegetarian, but in honour of Vegan Month I’ve made a few adjustments to make it vegan. It is the perfect dish for this week as the weather is starting to cool down and those dumplings were oh so yum! Such deliciousness! I’m already looking forward to having the leftovers for lunch at work tomorrow!

Vegetable ‘Stoo’ with Dumplings
ala Beatrice

STEW:
2-3 onions celery sticks (celery is our new onion replacement!)
1 clove garlic – crushed
2-3 carrots – diced
4-5 potatoes – diced
1 small sweet potato – diced
1/4 cup barley
1/4 cup dried lentils
basil
a slosh of balsamic vinegar
1 cup frozen peas
black pepper & salt to taste
1 tsp vegeta (vegetable stock powder)

Method: Saute onions and garlic. Brown the diced vegetables a little. Add barley and lentils and cover with water, simmer gently until root vegetables are just tender. (make sure you check the water levels as the barley and lentils will absorb some of it).

DUMPLINGS:
200g plain flour
2 tsp baking powder
pinch nutmeg
1 tsp ground parmesan savoury yeast flakes
50g butter nuttelex
enough cold water to form a soft dough.

Method: combine dry ingredients, work in butter with your hands and then add water, kneeding to make a dough. Divide into 12 and roll into balls, before adding the dumplings to the stew, stir in frozen peas and fresh basil, add your dumplings and cover pan, leaving dumplings to steam for 10-15 minutes. Garnish with some fresh basil! Enjoy!