Pecan Veggie Rolls
270g
400
CO2
6%
kcal
44%
Protein
50%
Fat
Carbs
Vegetarian
Climate Kitchen Hacks: We replace the pork sausage meat with plant-based fillings. We spray don’t drizzle the oil when pan frying. And we use chopped pecans in the filling to add a rich taste and texture. The same serving size has a 60% lower carbon footprint, 30% fewer calories, and 30% less fat than regular pork sausage roll recipes.
Deliciously rich and flaky pastry balanced by the fresh bite of carrots and zucchini and a satisfying crunch of rich pecans. Once you try our veggie rolls you won’t go back.
Serves: 6 (side dish)
Prep Time: 20 mins
Cooking Time: 30 mins
Ingredients:
8 sprays canola (rapeseed) oil
1 medium onion (1/2 cup, 120g), finely diced
1 cup (100g) mushrooms, diced
2 cloves of garlic, minced/crushed
4-5 carrots (1 cup, 240g), grated
1 zucchini/courgette (1 cup, 240g), grated
1/4 cup (40g) breadcrumbs
1/2 cup (50g) pecans, finely chopped
Assemble, measure, and prepare the ingredients.
Preheat your fan assisted oven to 400°F / 200°C / Gas mark 6 (for a non-fan oven 425°F / 220°C / Gas mark 7).
In a large skillet, heat 4 sprays of olive oil over a medium-high heat. Add the onion and mushrooms, fry until softened, about 3-4 minutes, add the garlic for a further 30 seconds. Add another 4 sprays of oil and stir in the grated carrots, grated zucchini/courgette, breadcrumbs, chopped pecans, thyme, mustard powder, and a pinch of salt and pepper. Cook for an additional 5 minutes.
Roll out the puff pastry on a lightly floured surface to a rectangle about 12x16 inches / 30x40 cm.
Once the vegetable mixture has cooled, spoon the filling in a line (1-2 inch / 2.5-5cm wide), about 2 inches / 5cm from the shorter edge of the rectangular pastry. Fold and roll the exposed pastry edge over the filling (trim away any excess pastry this will create 2 further rolls) and seal the edges of the roll by dabbing egg wash to glue the pastry together. Use the back of a fork to press the two pastry edges firmly together.
Repeat the process with the remaining filling and pastry. From the one large pastry sheet you should end up with 3 large rolls (12 inches / 30cm long). Finally, cut the rolls into 1-inch / 2.5cm slices.
Place the slices on a baking sheet lined with parchment paper (pastry side up). Brush the remaining beaten egg over the top of the pastry rolls.
Bake for 18-25 minutes or until golden brown.
Whilst the veggie rolls are cooking, mix the mayo and English mustard in a small dish to create your dipping sauce.
Remove the sausage rolls from the oven. Let them cool for a few minutes before serving warm with the mustard mayo.
Enjoy!
1 tsp dried thyme
1/2 tsp mustard powder
Salt and pepper, to taste
1 large sheet puff pastry (about 11oz/320g)
1 egg, beaten (for egg wash)
Dipping Sauce (optional)
3 tbsp mayo
2 tsp English mustard
Instructions:
