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Weekend favourite eggplant and mushroom sausage rolls

Let’s face it – sausage rolls and I have a thing… it is without doubt my love of pastry that inspires the different variations of vegetarian sausage rolls that emerge from the kitchen and because it’s not everyday the pastry craving is there, I am totally fine with diving into a wholesome, scrumptious, juicy veggie based sausage roll when that craving hits.

This sausage roll recipe I decided to give two very ‘meaty’ substantial veggies with plenty of that umami flavour a crack in the blend and they were for want of a better word absolutely banging.

While we’re here and talking these veg in particular – you’ll find my love for mushrooms and eggplants in these recipes too:

Now for the weekend lovin, favourite treat however………. because I’ve kept you waiting long enough…….

EGGPLANT MUSHROOMS SAUSAGE ROLLS

Vegetarian

Makes 12-14 small vegetarian sausage rolls

380g button mushrooms

600g eggplant (about 1 large)

200g carrot

3 cloves garlic, peeled

2 teaspoons sweet paprika

handful fresh parsley

130g (approx 1 medium) tomato, diced

1 1/2 teaspoons tamari

1/2 cup sunflower seeds

1/2cup (55g) oats

2 free range eggs, whisked + 1 for glazing pastry

2 sheets puff pastry

Place mushrooms, eggplant, carrot, garlic and parsley in a food processor and blitz to small pieces.  Heat olive oil in a large fry or saucepan, add mushroom mix, parsley, paprika tamari, cover and cook for 30 minutes on medium to high, take lid off and cook a further 10 minutes to make the eggplant a little more golden. Preheat oven to 200C and line a large baking tray with greaseproof paper. Remove veggies from heat, add tomato, sunflower seeds, oats and 2 eggs and mix together so the mixture binds. Separate into 2 equal portions and add to 1 pastry sheet at a time in a roll. Squeeze the mixture together well (so it holds once cooked) before rolling the pastry around it tightly. Repeat with second sheet. Whisk egg for glazing and brush over the top and sides of the sausage rolls. Place in oven to cook for 30-40 minutes or until deliciously golden and puffy. Serve with a rich tomato chutney.

 

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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