I’m excited to finally share with you a recipe for a meat substitute as people often wonder what can be used to replace meat that actually tastes good. This recipe was made from scratch, as in I didn’t use already made vegetarian sausages, and it tastes delicious by itself or with a sauce such as tomato sauce.
Ingredients: (makes 20)
- 1 brown onion, minced
- 1 garlic clove, minced
- 60g raw cashews or mixed nuts, finely chopped
- 300g tofu, drained and crumbled
- 100g breadcrumbs
- 30g fresh parsley leaves, finely chopped
- 2 tbsp soy sauce
- 1 tsp paprika
- 1 tbsp milk
- 1/2 tsp black pepper
- 1 tsp dried thyme leaves
- 3 puff pastry sheets
- 1 egg, optional, for brushing on the rolls
1. Preheat the oven to 180 degrees Celsius and line 2 baking trays with baking paper (one of mine didn’t need baking paper as it was made to not stick)
2. In a bowl add the onion, garlic, nuts, tofu, breadcrumbs, parsley, soy sauce, paprika, soy milk, pepper and thyme and mix until combined. Mash the mixture with a potato masher for a more combined texture.
3. Cut the puff pastry sheets into quarters to make a total of 12 squares.
4. Place the mixture into the centre of the rectangles and make a long sausage longways down the pastry sheet.
5. Grab the two corners parallel to the sausage and pull them over until the whole sausage has been covered. Pull the other two corners over the rest of it and push down the crease so it won’t open up later in the oven. Leave two openings on both ends of the roll and push in the mixture so it won’t fall out in the oven.
6. Place the rolls on the 2 baking trays making sure none of the mixture falls out. I had more mixture than puff pastry sheets so I put the rest on a baking paper lined tray and cooked it the same way.
7. If you want to, whisk an egg and brush it onto the rolls as this will make the rolls more golden.
8. Place all the trays in the oven and cook for 30 minutes or until golden brown and puffy.