Vegan Chipotle Sausage Rolls Recipe

This recipe serves 16, perfect if you're having a few friends over in the garden this Summer! With a very speedy 15 mins prep and 15 mins cook time, the rolls are also super simple to make. 

Ingredients

½ x 125g pack ready to heat quinoa

300g pack Linda McCartney frozen vegetarian sausages, thawed

4 spring onions, thinly sliced

1tbsp chipotle paste

1tbsp reduced-salt soy sauce

1 large carrot, peeled, finely grated and excess moisture squeezed out

2–3tbsp finely chopped fresh flatleaf parsley

4tsp dairy-free milk alternative

2tsp extra-virgin olive oil

4 large flour wraps

2tsp sesame seeds

For the roasted pepper relish:

150g roasted peppers from a jar, finely chopped

1tbsp chopped fresh mint, coriander or flatleaf parsle

Pinch cayenne pepper

Zest 1 lime plus 2tsp juice

2tsp extra-virgin olive oil

Method

1. Put the quinoa, sausages, spring onions, chipotle paste and soy sauce in a food processor and pulse until almost smooth. Stir in the carrot and parsley.

2. Heat the oven to 190ºC/170ºC fan/gas 5. Line a large baking tray with non-stick baking paper.

3. In a bowl, combine the milk alternative and olive oil, mixing well.

4. Stack the wraps and cut into 4 rectangles, each about 15x20cm (save the offcuts to make baked tortilla chips). Put one rectangle on a clean work surface and brush the long edge with
the milk and oil mixture, covering about a third of the surface. Put a quarter of the filling along the opposite long side of the wrap. Roll firmly to enclose. Cut the log into 4 equal-size sausage rolls. Repeat to make 16 rolls.

 5. Brush the tops with the milk and oil mixture, then sprinkle with the sesame seeds. Transfer to the prepared tray and bake for 12–15 min until the rolls are golden and the wrap is crisp.

6. Meanwhile, combine all the relish ingredients in a medium bowl and mix well. Serve with the sausage rolls.

MAKE TORTILLA CHIPS by cutting the wrap offcuts into triangles. Spray them with oil, season with smoked paprika and cayenne pepper and cook in the oven on a baking tray lined with non-stick baking paper at 180ºC/160ºC fan/gas 4 for about 5–6 min until crisp.