Hello!

My name is Nina and welcome to my blog, Naturally Nina. This is my space for all things that are important to me in living a healthful, vibrant and compassionate life. I hope you enjoy and can find a bit of inspiration!

Vegan Sausage Rolls

When a recipe you want to make doesn’t exist: Create your own!

That was exactly the case for me with a vegan and gluten free sausage roll recipe that doesn’t rely on store-bought gluten free pastry. And I’m very glad I tried because they turned out absolutely delish!

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I created this recipe for The Sports Dietitian Co, and ever since it’s been a bit of a meal prep favourite of mine. Using a combination of tempeh and mushrooms for the filling gives then a soft, mist and meaty’ texture, and together with the chickpea flour based pastry, a high protein, fibre-packed and very satisfying meal or snack.

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I love to pair them with a big mixed salad and the essential tomato sauce!

Make sure you tag me and The Sports Dietitian Co on Instagram if you give these a try, we just love seeing your creations!

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Ingredients:

  • 100g chickpea flour

  • ¼ cup water

  • 2 tbsp flaxmeal

  • Pinch of salt

  • 200g organic tempeh

  • 150g mushrooms

  • 1 small brown onion

  • 1 stalk celery

  • 2 cloves garlic

  • 1 tsp onion powder

  • ½ tsp paprika

  • 2 tsp fresh thyme

  • 4 tbsp soy sauce or tamari

  • Salt and pepper, to taste

  • 1-2 tsp sesame seeds

Method:

  1. Combine chickpea flour with flaxmeal, salt and water and knead to form a dough. Roll into a ball and place in the fridge to firm up.

  2. Meanwhile, finely chop onion, mushrooms, garlic and celery, and crumble tempeh.

  3. Heat a non-stick fry pan and add veggies and tempeh, together with spices, herbs and soy sauce. Sauté until soft and mushrooms have cooked down.

  4. Preheat oven to 180°C and line a tray with baking paper. Roll out dough about 3mm thick in a rectangle shape.

  5. Spoon filling down the middle, packing tightly. Then roll up and press edges together to seal.

  6. Brush with a tiny bit of almond milk (or water), sprinkle on sesame seeds and slice into 5cm pieces.

  7. Bake for 20 minutes or until golden.

Notes:

  • Allow to cool before transferring to a container to store in the fridge. Can be reheated in the oven!

  • This recipe was developed for The Sports Dietitian Co.

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