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Vegetarian Sausage Rolls

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Vegetarian sausage rolls are made with flaky pastry stuffed with cheese, onion, potato and mushrooms for a delicious vegetarian party food treat. These delicious veggie sausage rolls are really easy to make taking just 40 mins in total (plus chilling time) to whip up. You can make a batch of 36 sausage rolls in one go making them ideal for parties or kids packed lunch boxes if you’re feeding a lot in one go. These vegetarian sausage rolls are infused with Cheddar and Parmesan so are packed full of flavour. We’d recommend serving with fresh salad or picnic food as a lunch time snack.

Vegetarian Sausage Rolls

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Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 30

Ingredients
  

  • 325 g plain flour
  • 1/4 tsp bicarbonate of soda
  • 200 g cold butter
  • 1 egg beaten
  • 500 g potato
  • 1 tbsp olive oil
  • 1 large onion finely chopped
  • 300 g mushrooms finely chopped
  • 150 g strong Cheddar grated
  • 50 g Parmesan or vegetarian Italian hard cheese, finely grated
  • 1 tbsp thyme
  • 1-2 tbsp wholegrain mustard
  • Good pinch cayenne pepper
  • 1 tbsp sesame or poppy seeds
  • 1 egg beaten

Instructions
 

  • For the pastry, sift the flour and bicarbonate of soda into a large bowl. Coarsely grate over the cold butter and using a knife, mix into the flour until crumbly. Add the beaten egg and then enough water to form a dough that leaves the bowl clean. Cover with cling film and chill for 30 mins.
  • Microwave the potatoes on a high heat for 10 mins then set aside. Meanwhile, heat the oil in a frying pan and cook the onion for 5 mins. Add the mushroom and cook for a further 5 mins until quite dry.
  • Spoon out the inside of the potato and transfer to a bowl. Mash, season and stir through the mushroom mixture, cheese, thyme, mustard and cayenne pepper.
  • Preheat the oven to 200°C/gas 6. Cut the pastry in half, roll out on a floured surface to form a long rectangle, about 16cmx40cm. Spoon half the filling along the length of the pastry strip. Brush one edge with beaten egg then fold the pastry over and seal carefully. Cut the pastry rolls into about 15-18 pieces and place seal down onto lightly greased baking trays. Repeat with remaining pastry and filling. Brush each with egg and scatter with the seeds and bake for 20-25 mins.

Notes

These cheesy rolls are delicious served with a chunky tomato chutney.
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Roasted Peppers with Spiced Beans and Goat’s Cheese

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This is a great twist on the usual stuffed peppers recipe with spicy beans and tangy goat’s cheese in this hearty vegetarian dish.

Roasted Peppers with Spiced Beans and Goat's Cheese

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Prep Time 25 mins
Cook Time 1 hr
Total Time 1 hr 25 mins
Servings 4

Ingredients
  

  • 2 large red peppers
  • 3 tablespoons 45 ml extra virgin olive oil
  • 1 onion chopped
  • 1 garlic clove crushed
  • 85 g canned button mushrooms
  • ½ small butternut squash peeled and diced
  • 200 g can curry sauce
  • 1 x 400 g can red kidney beans drained
  • A little low-sodium salt and freshly ground black pepper
  • 125 g 4 oz Goat’s cheese, roughly sliced
  • 2 tablespoons 30 ml chopped fresh coriander

Instructions
 

  • Heat the oven to 190 C/ 375 F/ Gas mark 5.
  • Cut the peppers in half lengthways, keeping the stalk attached, and remove the seeds. Brush the outsides with a little of the extra virgin olive oil then place them, skin-side down, in a roasting tin, packing quite tightly so they don’t roll over.
  • Heat 2 tablespoons of the oil in a large pan and add the onions and garlic. Cook over a moderate heat for 3 minutes until the onions have softened.
  • Add the mushrooms and squash and continue cooking for a further 5 minutes.
  • Add the curry sauce and red kidney beans. Bring to the boil, then reduce the heat and simmer for 10 – 15 minutes until the vegetables are tender. Season with the low-sodium salt and pepper. Stir in the Goat’s cheese and fresh coriander
  • Spoon the bean mixture into the pepper halves. Drizzle over the remaining olive oil. Cover the roasting tin tightly with foil and bake for 1 hour until the peppers are tender.

Notes

If your kids aren't fans of spicy foods, tone down the curry sauce by using a little mixed with chopped tomatoes

Vegetarian Haggis

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If you want to celebrate Burns night but can’t eat meat, then try this tasty vegetarian haggis with your neeps and tatties. Ready in just 1hr and 35 mins this delicious haggis is perfect for sharing with friends and family. This vegetarian haggis is made with lentils, mushrooms, carrots and plenty more veggies. It’s really simple to make and is perfect smothered in gravy. Cook your haggis in a 1lb loaf tin and bake for 30 mins.

Vegetarian Haggis

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Prep Time 20 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 35 mins
Servings 1

Ingredients
  

  • 100 g 4oz onion, peeled and finely chopped
  • 1 tbsp 15ml sunflower oil
  • 50 g 2oz carrots, very finely chopped
  • 35 g 1½ oz mushrooms, finely chopped
  • 50 g 2oz red lentils
  • 600 ml 1pt vegetable stock
  • 25 g 1oz mashed, tinned red kidney beans
  • 35 g 1½ oz ground peanuts
  • 25 g 1oz ground hazelnuts
  • 2 tbsp 30ml shoyu or soy sauce
  • 1 tbsp 15ml lemon juice
  • 1½ tsp dried thyme
  • 1 tsp dried rosemary
  • Generous pinch cayenne pepper
  • ½ tsp mixed spice
  • 200 g 8oz fine oatmeal
  • Freshly ground black pepper

Instructions
 

  • Pre-heat the oven to 190°C (375°F, gas mark 5).
  • Sauté the onion in the oil for 5 mins, then add the carrot and mushrooms and cook for a further 5 mins.
  • Now add the lentils and three quarters of the stock.
  • Blend the mashed red kidney beans in the remaining stock, add these to the pan with the nuts, shoyu, lemon juice and seasonings. Cook everything, well mixed together, for a further 10-15 mins.
  • Then add the oatmeal, reduce the heat and simmer gently for 15-20 mins, adding a little extra liquid if necessary.
  • Turn the mixture into a lightly oiled 1lb loaf tin and bake for 30 mins.
  • Serve with mashed neeps and tatties.

Notes

If you don't have any red lentils in the cupboard you could always use green instead.