‘Squa-sage’ Rolls with Butternut Squash
Try a vegan sausage roll with a difference with this flavourful veggie ‘squashage’ roll recipe made with butternut squash.
Want more vegan recipes? Try 3 issues of Vegan Food & Living magazine for just £3!
With soft, sweet butternut squash, meaty TVP, and tangy ‘blue cheese’, these veggie sausage rolls are a symphony of flavours and textures.
They are a great snack, party nibble or make a special treat as part of an on-the-go lunchtime meal.
Which pastry should I use for vegan sausage rolls?
Most store-bought pastry is accidentally vegan, so a ready-made pastry is ideal to keep prep time to a minimum. However, if you have a favourite recipe to make vegan pastry from scratch, homemade pastry can add a special touch to your bakes.
This veggie sausage roll recipe includes instructions for using a block of pastry that needs to be rolled out, so if you choose pre-rolled pastry, you can just open it up and cut to size.
These veggie sausage rolls can be made with shortcrust or puff pastry – even a rough puff pastry. So, you can re-roll your offcuts from bakes like these frangipane puff pastry tarts to make use of excess ingredients.
Simple vegan recipes like this one are a great way to reduce waste while making a delicious treat.
Can I make this veggie sausage roll recipe ahead of time?
These squa-sage rolls are best served warm and fresh, so it’s ideal to bake them up to an hour before serving.
To make ahead and save for a later date, freeze the rolls before you bake them.
Freeze the assembled rolls spread out on a non-stick mat or greaseproof paper. Once fully frozen, they can then be transferred to a freezer bag or freezer-safe tub.
To cook from frozen, just increase the cooking time by about 15 minutes.
*1 batch = 12-14 squa-sage rolls.
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 1
Rating:
Servings: 1
Ingredients
Method
Ingredients
(Servings: 1)
- 400 400 g butternut squash, cut into 2cm cubes
- 2 2 Tbsp olive oil
- 4 4 Tbsp toasted pine nuts
- 6 6 sun-dried tomatoes, finely chopped
- 2 2 Tbsp sage leaves, finely chopped
- 200 200 g rehydrated TVP (dried soya mince)
- 200 200 g dairy-free blue cheese (we used Violife 'blu' cheese)
- 300 300 g shortcrust of puff pastry
- soya milk, for glazing
- salt and pepper, to taste
- plain flour, for dusting
Method
- Preheat the oven to 200°C/400°F/Gas 6. On a large baking tray, toss the squash with the oil, season and spread out. Roast for 30 minutes until tender.
- Once baked, tip into a bowl and, using a potato masher, crush to a coarse purée. Stir in the pine nuts, sun-dried tomatoes, chopped sage, TVP and blue cheese.
- On a lightly-floured surface, divide the pastry into four parts. Roll out each chunk of pastry into a long strip, about 4 inches wide. Place a ¼ of the squash mixture down the length of each strip. Brush with the soya milk down one side; from the other side, roll and seal. With the rolls seam-side down, cut each into equal pieces with a sharp, serrated knife.
- Transfer the rolls to a parchment-lined baking sheet, brush with a little more soya milk and bake for 30 minutes, until puffed and golden. Serve warm.
Nutritional information per serving (83g): Calories 239, Fat 14g, Saturates 5.1g, Sugars 1.1g, Salt 0.89g
Looking for more on-the-go treats? Try these vegan lunch box recipes
