Get ready to revolutionize your appetizer game with these mouthwatering Vegan Cavolo Nero Sausage Rolls that prove plant-based eating can be absolutely irresistible! Imagine crispy, golden puff pastry wrapped around a rich, savory filling of nutrient-packed cavolo nero and plant-based sausage that will make even die-hard meat lovers do a double-take. These aren't just sausage rolls - they're a culinary adventure that transforms simple ingredients into a gourmet experience that's both delicious and compassionate.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: British
Serves: 12 rolls
Ingredients
- 1 sheet puff pastry
- 200g cavolo nero, chopped
- 100g vegan sausage meat
- 1 onion, finely chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Plant-based milk for brushing
Instructions
- Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Prepare the cavolo nero by washing thoroughly and removing tough stems. Finely chop the leaves into small pieces.
- In a large skillet, heat a small amount of olive oil over medium heat. Sauté the finely chopped onion until translucent, about 3-4 minutes.
- Add minced garlic to the onions and cook for an additional 1 minute until fragrant.
- Add chopped cavolo nero to the skillet and cook for 5-6 minutes until the leaves are wilted and tender. Season with salt and pepper.
- Remove the skillet from heat and let the cavolo nero mixture cool slightly.
- In a mixing bowl, combine the cooled cavolo nero mixture with vegan sausage meat. Mix thoroughly to create a uniform filling.
- Unroll the puff pastry sheet on a lightly floured surface. Cut the pastry into two long rectangles.
- Spoon the cavolo nero and sausage mixture along the center of each pastry rectangle, creating a long sausage-like line.
- Carefully roll the pastry around the filling, sealing the edges by pressing gently. Place seam-side down.
- Brush the top of each pastry roll with plant-based milk to ensure a golden, glossy finish.
- Using a sharp knife, make small diagonal cuts across the top of each roll to allow steam to escape.
- Transfer the rolls to the prepared baking sheet and bake for 20-25 minutes, or until the pastry is golden brown and crispy.
- Remove from the oven and let cool for 5-10 minutes before slicing into individual rolls.
- Serve warm as a delightful appetizer or light meal, accompanied by a fresh salad or vegan dipping sauce.
Tips
- Ensure your cavolo nero is thoroughly washed and finely chopped to create a smooth, even filling.
- Let the cavolo nero mixture cool slightly before mixing with sausage meat to prevent soggy pastry.
- Use a very sharp knife when cutting diagonal steam vents to get clean, precise cuts.
- For an extra golden finish, brush the pastry with plant-based milk just before baking.
- Don't overcrowd the baking sheet - give each roll enough space to crisp up evenly.
- Let the rolls rest for a few minutes after baking to help them set and make cutting easier.
- Experiment with different plant-based sausage meats to find your perfect flavor combination.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 6g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 0mg
