Vege Rolls

Haven’t tried these yet but by all reports they are delish. I’m no vegetarian, but I am quite fond of vegetables. And rolls.
  • 3 eggs, lightly beaten
  • 1 cup pecans, chopped finely or whizzed in food processor
  • 1 medium to large onion, finely chopped
  • 1 vegetable stock cube
  • 1 clove of garlic, minced
  • 3 tablespoons soy sauce
  • 250g cottage cheese (or you could use tofu or TVP)
  • 1 cup oats
  • ½ cup breadcrumbs
  • sheet of puff pastry


  • Combine all the ingredients (except pastry) in a bowl.
  • Thaw out some ready-rolled puff pastry and cut it in half, into two rectangles.
  • Spoon a line of the non-sausage mix down the centre third of each rectangle and gently roll up.
  • Slice the rolls into halves, thirds or quarters and cut some diagonal slits along the top.
  • You can repeat and assemble the lot now, or just do as many as you want to eat and freeze the remaining mix for later.
  • Glaze the sausage rolls with milk or a beaten egg, and sprinkle with sesame seeds. (I’m often too lazy to mess around with the sesame seeds.)
  • Bake at 200 deg for 20-30 minutes, until golden brown.
Recipe: Liz O’Brien

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