Our family loves these healthy sausage rolls - even our picky, texture sensitive five year old. It’s an added bonus that they contain some protein, grains and greens.

They’re also vegan but have fooled many who haven’t been able to tell the difference between these and your traditional meat based sausage rolls.

This recipe is based upon one from “Where’s the Beef?”
http://herestheveg.blogspot.com.au/2008/12/december-7-2008-vegan-sausage-rolls.html?m=1

Ingredients
1 cup of breadcrumbs
1.5 tablespoons of ground flaxseed
3-4 teaspoons of vegetable or beef stock powder (I use Massel brand as it’s vegan)
2 teaspoons of garlic powder
2 cups of organic rolled oats
600 grams of silken tofu
1.5 cups of baby spinach leaves (firmly packed)
4 tablespoons of soy sauce or tamari
Pepper and herbs to taste
8 sheets of frozen puff pastry
Soy milk

Directions
Preheat oven to 200 celsius or 392 fahrenheit.
Defrost puff pastry while preparing mixture.

In a large bowl combine the following:
* breadcrumbs
* ground flaxseed
* stock powder
* garlic powder
* rolled oats

Using a food processor blend the following until smooth:
* silken tofu
* baby spinach leaves

Combine with dry ingredients in bowl.
Add soy sauce, pepper and herbs.

Line baking trays with baking paper.
Slice each sheet of pastry in half.
Spoon filling down centre of each sheet.

Coat pastry with soy milk where you will join.
Slice into halves, quarters or your own desired size.
Pierce with knife or fork a few times.

Place on baking tray with join underneath.
Brush with soy milk and sprinkle with poppy or sesame seeds if desired.
Bake for approximately 20 minutes or until golden.

Alterations to try:
* add 1-2 onions
* add 1 grated carrot
* add 200 grams or walnuts or pecans