Eggplant and Bean Vegan Sausage Rolls
These vegan sausage rolls combine a mixture of eggplant, cannellini beans, garlic, onions, and parsley. They are able to be made ahead of time and enjoyed either hot or cold. Great for lunch boxes or paired with a salad for a nice homemade lunch at home. Meal prep and freezer-friendly to boot.
Servings: 16 serves
- 1 large eggplant
- 1 can cannellini beans drained and rinsed
- 2 garlic cloves peeled
- 1 medium onion chopped into chunks
- ½ cup flat leaf parsley
- 1 teaspoon chilli flakes (optional)
- 2 sheets puff pastry
- salt and pepper
- 1 tablespoon nut milk (if not vegan then use a lightly beaten egg instead for more crispiness) see notes
- 1 tablespoon sesame seeds
Preheat oven to 180 degrees (350F)
Wash the eggplant and cut into small evenly sized cubes (about 1 inch). Place onto a sheet pan and drizzle with olive oil, salt, and pepper. Roast in the preheated oven for 15-20 minutes or until tender and golden brown. Remove from the oven and allow to cool.
Pop the beans, garlic, onion, parsley and chilli flakes into a food processor. Pulse until chopped well. You may need to scrape down the sides with a spatula to be sure everything is incorporated.
Add in the cooked eggplant and pulse until mostly smooth but a little bit chunky. You do not want it to be runny. Add in some salt and pepper.
Cut each puff pastry sheet in half, so that you have 4 sheets in total. Scoop the bean mixture onto the puff pastry sheet lengthwise, I usually use about 3-4 spoonfuls.
Roll the sheets up so that the mixture is contained inside. Using a sharp knife, cut each roll into 4 pieces, poke 2 small holes into the top of the roll, brush some milk on top (or lightly beaten egg if not vegan) and then sprinkle on some sesame seeds.
Pop the rolls onto a baking sheet and into the oven for 25-30 minutes, or until the sausage rolls are golden and the pastry is crispy.
To store and/or freeze see the notes below.
To freeze, arrange them in a single layer on a baking sheet small enough to fit into the freezer. Pop into the freezer. Remove when frozen and transfer to a freezer-friendly container or Ziploc bag and pop back into the freezer until ready to use.
Nut milk works as an alternative to crisp up the puff pastry while baking. If you are not vegan you might want to use a lightly beaten egg instead, for a more crispy result.
Calories: 205kcal | Carbohydrates: 21g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Sodium: 139mg | Potassium: 109mg | Fiber: 3g | Sugar: 2g | Vitamin A: 202IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 2mg