Sausage rolls were a huge part of my childhood. Growing up my mum would make sausage rolls at home for our lunches and I loved it. Since being vegan mum has come up with numourous plant based sausage roll recipes with leftovers in the fridge. The rolls are filled with vegetable goodness and who doesn’t love a good sausage roll! These are a great meal prep food and they last in the fridge for ~1 week, you can enjoy these hot or cold.
Ingredients
1 large sweet potato
2 small white potatoes
1 can kidney beans
2 cups mushroms
1/4 cup LSA
2 tbsp barbeque sauce
1 tbsp curry powder
3-4 puff pastry sheets
2 tbsp sesame seeds
1 twig rosemary
Directions
1.Preheat oven to 160C
2. Cook mushrooms in water until soft
3. Peel and steam sweet potato and potato until soft and mash until a puree texture (or leave chunky)
4. Lay sheets out to defrost
5. Combine all ingredients until a bowl or food processor and mix until combined
6. Pour mixture onto pastry sheets and make sausage rolls to the size you prefer
7. Cook sausage rolls until brown
8. Enjoy and tag me on instagram @kelseyseersnutrition
Kelsey Seers Nutrition 