Vegetarian ‘Not’ Beef Wellington

| September 27, 2013 | 1 Comment

I am pretty partial to a good home made sausage roll. I say “home made” because I can no longer look at an el-cheapo mass manufactured sausage roll without my husbands voice ringing in my ear…
“Cows lips and arse holes”

Yep, that was after I dragged him across Cambridge (UK) in search the elusive sausage roll one cold, drizzly English day back in 2000. Needless to say he was not amused (being new to vegetarian-ism) and neither was I after that comment!!

So over the long years of our marriage I have searched high and low for a good vegetarian option that doesn’t taste of cardboard.

And this is it… the “NOT” Sausage Roll via Australian blogger Retro Mummy. It is so good, tasty and meaty. I challenge any dedicated meat eater to not enjoy these.

'Not' Sausage Rolls

Vegetarian Sausage Rolls

3 sheets of puff pastry (or you can make your own, I use this recipe)

1 onion, peeled and halved
handful of fresh herbs (parsley, basil, mint..whatever you’ve got going at the time)
3 eggs
100g almonds
150g feta
100g rolled oats (+ extra if the mixture is too wet)
2 tbsp tamari or soy sauce
1/2 cup breadcrumbs

Blitz the almonds and rolled oats in a food processor for about 30 seconds, then add all the other ingredients and blitz again. If your mixture is too wet add some more oats or breadcrumbs.

Cut your pastry sheets in half, spoon out your mixture along each half and roll into a long sausage. Then cut your desired size sausage rolls. Brush with a little milk and pop in the oven at 200°C for 20-30 mins until golden.

Serve immediately with lashings of tomato sauce or chutney!

 

Vegetarian ‘Not’ Beef Wellington

If you are feeling particularly adventurous you could turn your mixture into a Vegetarian Beef Wellington like I had the bright idea to do one Sunday night with some left over mixture.

I made my own pastry so rolled it out into a large rectangle, I then took a mixture of sauteed mushrooms, leek and spinach and spread a thin layer over the pastry before adding my “not” sausage mixture and then covering with more mushrooms, leek and spinach. (I made this up on the spot so use whatever you like that won’t dry out your mix.

Not Beef Wellington

Then I cut strips into the pastry sides and crossed alternate sides over the whole mixture, brushed with milk and popped it into the oven until golden. It was a masterpiece and tasted damn good! I had heaps of comments on my instagram snap that I thought I’d better share.

Not Beef Wellington

You are welcome!

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Comments (1)

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  1. Tina Bothma says:

    Ooooooo, need to give this a go his weekend!!!! MMmmmmmmm, yummy ingredients. Mind you, little Miss is allergic to egg – maybe I’ll try the replacement stuff for her & the real stuff for us ;o)

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