Everyone seems to have their own recipe for vegan sausage rolls, and I have never been able to make the most of them. I have made them from the books of others, but I don’t use their recipes. I’ve never made them in my own kitchen and I don’t even like them. I made them as a kid when my mother made them and I never liked them then, so I never tried to make them again. I never even tried to make them at home.
I made the best vegan sausage rolls ever by using my own recipe, and I don’t care if no one else likes them. They are the best of their kind, and they taste absolutely delicious.
This is how I made them, and how I made them the best.
The Vegan Sausage Rolls
I’ll give you a quick summary of how to make them.
You’ll need the following ingredients for the dough:
- 200 grams vegan cake flour
- 100 grams vegan all-purpose flour
- ½ teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon instant yeast
- 2 tablespoons olive oil, plus more for greasing the bowl
- 1½ cups hot water
For the filling:
- 2 cups fresh spinach
- 2 large sun-dried tomatoes, cut into thin strips
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 1½ cups grated vegan mozzarella cheese
- 2 tablespoons grated Parmesan cheese
Preheat the oven to 450°F.
Grease a large, 8-inch diameter baking pan.
In a large bowl, combine the cake flour, all-purpose flour, salt, sugar and yeast. Add the olive oil and mix well. Gradually stir in the hot water and mix well until you have a smooth and slightly sticky dough. Transfer the dough to a lightly floured surface and knead it for about 10 minutes, or until it’s smooth and elastic.
Place the dough in the greased baking pan and, using your hands, press it down into the pan. Cover with a kitchen towel and let it rise for about 30 minutes.
Meanwhile, prepare the filling. In a large bowl, combine the spinach, sun-dried tomatoes, olive oil, salt, black pepper and red pepper flakes. Toss well to mix.
After the dough has risen, remove the towel and spread the spinach mixture over the top. Bake the roll for 15 to 20 minutes, or until the top is golden brown.
Remove the roll from the oven and sprinkle the mozzarella and Parmesan over the top. Let the roll rest for 10 to 15 minutes before slicing into it.
Serve the roll with salad and green beans.