Vegetarian Sweet Potato Sausage Rolls

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Recipe's preparation

Ingredients

2 medium or 1 large sweet potato, peeled & cut into 2–3 cm cubes

½ large red onion, cut into quarters

2 tbsp olive oil

1 × 300–400 g block firm or extra-firm tofu, drained & pressed

1 × 400 g tin chickpeas, drained & rinsed

1 clove garlic, peeled

1 tbsp tomato paste

1 tbsp soy sauce or tamari

1 tsp smoked paprika

½ tsp ground cumin

¼ tsp ground black pepper (or to taste)

2 - 4 sheets puff pastry, thawed

Plant milk, for brushing Poppy or sesame seeds (optional)

1. Preheat & roast Preheat oven to 200 °C (fan forced).

Line a baking tray with baking paper. Toss sweet potato and onion with olive oil on the tray.

Roast for 20 minutes, or until tender and lightly caramelised. Set aside to cool slightly.

(You can start preparing tofu while they cool.)

2. Make filling

Add garlic to the bowl. Chop 3 sec / Speed 7. Scrape down sides.

Add chickpeas & tofu Crumble tofu roughly into chunks, add to bowl with chickpeas. Pulse Turbo / 1 sec / 2–3 times, until coarse crumb texture (not a paste).

Transfer to a large mixing bowl and set aside.

Add the cooled sweet potato and onion to the Thermomix bowl. Chop 3–4 sec / Speed 5, or until roughly mashed but still textured.

Return the tofu–chickpea mix to the bowl.

Add tomato paste, soy sauce, smoked paprika, cumin, and pepper. Mix Reverse / 10 sec / Speed 3, using spatula through the hole if needed to help mix.

Check texture — it should stick together when pressed but still have chunks. If too soft, add 1–2 tbsp breadcrumbs or ground oats and mix Reverse / 5 sec / Speed 3 again.

3. Assemble rolls

Cut each pastry sheet in half (or thirds for mini rolls).

Spoon a line of filling along one long edge of each strip. Roll up tightly, seam side down. Cut each log into smaller rolls if desired.

Place on lined baking tray. Brush tops with plant milk and sprinkle seeds if using.

4. Bake

Bake for 20–25 minutes, or until pastry is puffed and golden brown.

Cool on tray for 5 minutes before serving.