Sausage rolls, vegan and gluten free

As is often the case, my photography skills in no way match the deliciousness of the recipes… After making them three times, I have either forgotten to photograph them at all, or taken pretty odd photographs of these sausage rolls (I think maybe I was trying to be arty).

Don’t let the picture put you off though, this sausage roll recipe is ace! It’s definitely my favourite recipe out of everything that we made for a Christmas buffet, and Alex’s too. They went down immensely well with everyone!

The pastry isn’t exactly the cheapest, being made with rather a lot of ground almond, but it stays tender for a couple of days after it’s baked which can be a difficult thing to achieve with gluten free pastry!

The filling uses traditional sausage flavourings, along with rusk and tofu and is savoury and moreish. We get our gluten free rusk here, it’s great for sausage mixes and burgers too. You could probably use gluten free breadcrumbs instead of rusk, although we haven’t tried it. If you do choose to, be careful of the amount of water you add to the filling, you’ll probably need less than we’ve specified in the recipe.

We firmly believe that is important to make more of these sausage rolls than you think you’ll need, it’s almost impossible to stop eating them. But if you do end up with any leftovers, they reheat beautifully!

The sausage filling is great, we’ve got more recipes using it to come soon!



Sausage rolls, vegan and gluten free (and delicious)


Makes 24 sausage rolls 10 – 12 cm long

for the pastry

175 g                     rice flour, plus a little extra for rolling out the pastry
175 g                     ground almonds
85 g                        cornflour
85 g                        tapioca starch
15 g                        potato starch
5 g                          xanthan gum
a pinch of salt
250 g                     vegetable fat (we use Stork)
130 – 140 ml       cold soy milk

for the filling

1 tsp                      gluten free yeast extract (the marmite type stuff)
100 ml                 hot water
400 g                     firm tofu (or 1 standard pack, usually 396 g for some reason)
80 g                        gluten free rusk
0.5 tsp                  ground allspice berries
0.25 tsp                crushed caraway seeds, or a little less ground caraway
2 tsp                      dried sage
20 g                        tapioca starch
30 g                       coconut oil, melted (we melt it in the jar uncovered in the microwave for 30 seconds or so)
6 g                          salt

Before starting, freeze the block of vegetable fat for around 2 hours. It shouldn’t be completely frozen but this will make it much easier to grate.

Using a balloon whisk, mix together the rice flour, almonds, cornflour, tapioca starch, potato starch, xanthan gum and salt until well combined.

Grate the fat into the flour mixture, dipping the end of the fat into the flour after each grate. This helps the strands stay more separate and not just clump back together into a block.

Toss the strands in the flour mix and then lightly rub them in to get rid of any large lumps.

Add the soy milk, starting with 80 ml and mix together with flours and fat until it can be formed into a soft, slightly sticky ball (or lump!)

Wrap in cling film or a bag and chill for around an hour, this helps the pastry to firm up.

To make the filling, first dissolve the yeast extract in the hot water.

Next add the rusk, allspice, caraway, sage, salt and tapioca to a large bowl and mix together. Crumble in the tofu (no need to press it first), pour in the coconut oil, and then the water and yeast extract. Mix well and leave for 10 minutes to allow the rusk to soak up the water. I find it easiest to squodge it all together using my hands. You can use a food processor if you like.

Preheat the oven to 180 degrees c.

Split the chilled pastry into 4 and roll the first piece into a rectangle around 10 cm x 40 cm and 2 mm thick. Trim the short edges and cut the rectangle into 6 pieces.

Split the filling into 4, and then each quarter into 6 pieces. Roll each piece into a sausage around 10 cm long and 1.5 cm across. Lay the sausage on the first piece of pastry and roll, it should fit nice and snugly. The pastry can be prone to cracking, don’t worry if this happens, just lightly pinch the edges back together. Transfer the sausage roll seam side down to a baking tray and pat down slightly. Then repeat with the rest of the pastry and filling to end up with 24 rolls. You can trim the ends at this point if you like, but we don’t bother.

Cut slashes through the pastry in the top of each roll, at an angle and about 1 cm apart.

Bake for 25 minutes, until just starting to turn golden.

The sausage rolls are gorgeous hot or cold, but if you’re making them in advance for a party it’s really nice to heat them through for a few minutes in the oven before serving. This also crisps up the pastry a little.

By A. and E.


Glazed sesame chestnuts

Chestnuts make perfect pocket warmers for walks out in the frozen winter. No really, they do!
Cook them just before you set out, and then wrap a few in kitchen paper or a handkerchief and pop them into your pocket. They’ll stay warm for a while keeping your hands toasty, and when they’ve cooled you have a lovely snack to give you energy for the rest of the walk!
This recipe is a smoky, spicy, tasty thing to do with the leftovers.


Glazed sesame chestnuts

serves 4

around 25 chestnuts in shells, or 150 g shelled
2 tsp tomato powder, or 1 tsp tomato puree
1/4 tsp freshly grated nutmeg, or 1/8 tsp ready ground
1/4 tsp salt
1 tbsp oil
2 tbsp tamari
1 tsp liquid smoke or smoked paprika
2 tbsp sesame seeds

Preheat the oven to 200 degrees c.
Cut a slit in each of the chestnut shells (you must do this or they’ll burst in the oven!) And roast for around 20 minutes until the shells have started to open a little. Cool just until you can handle them, and remove the shells and the papery covering inside the shells (if you’re lucky, it all comes off in one go!)
Putting them cut side down and pressing gently on the shell with your palm helps to loosen it.
If you’re using chestnuts that have been previously roasted and then cooled completely they can be rather hard to shell, so pop them back in a hot oven for 2 minutes before shelling. Don’t reheat them for too long or they’ll go hard when they’re baked in the glaze!
Mix together the tomato powder, nutmeg, salt, oil, tamari and liquid smoke and then toss the chestnuts in the resulting paste.
Spread them out on a baking sheet and sprinkle over the sesame seeds.
Bake for 10 minutes, and serve warm or cold.

By E.


Savoury, nutty protein bites

After the nasty cold both Alex and I had a couple of months ago, we didn’t really feel like we were recovering our energy levels properly. And when you eat a plant based diet that’s always a pointer to look at what you’re eating and make sure your nutrition levels are up to scratch!

We’re pretty good at eating lots of vegetables, but we did wonder if we might not be getting enough protein. So I did a little research, and looked up a selection of ingredients that have a decent amount of protein, but would combine nicely into a little savoury bite.

We’ve taken to eating these for breakfast, 6 or 7 of them eaten throughout the morning keep us going nicely until lunchtime. Energy levels have definitely improved, and they’re delicious too!

They freeze well, but I tend to make a big lot of lentils and millet and freeze it in portions, ready for making a batch of bites up once a week.

Savoury, nutty protein bites

Savoury, nutty protein bites

makes around 52, enough for 8 or so portions

50 g soya flour

20 g peanut powder

20 g nutritional yeast

2 sun dried tomatoes, roughly chopped (I actually snip them up with scissors)

1 tbsp dried marjoram

50 g pumpkin seeds

50 g nuts, we like brazil nuts best

1 tsp xanthan gum

1 tbsp tapioca flour

35 g small green lentils

50 g millet

a large pinch of salt, and a little more to season the outside of the bites

1 – 2 tsp oil

Preheat the oven to 200 degrees c

First cook the lentils and millet. I simmer them both together in water for around 20 minutes, until soft. Drain and cool.

Put the rest of the ingredients (apart from the oil) in a food processor, and pulse a few times until well combined. You can chop the nuts and pumpkin seeds by hand and mix it all together in a large bowl if you like, but the processor is faster and you end up with a better texture.

Remove the blade from the processor bowl, and tip in the lentils and millet. Using your hands, squash everything together until it’s all well mixed. The mixture should be quite dry, but will hold together when shaped.

Spread the oil into the bottom of a large roasting tin, I use a spray which makes it easier to cover evenly.

Take a small chunk of the mixture, and shape it into a rough ball, it should be 2-3 cm in diameter. Continue until you have used all the mixture, putting the bites in the tin as you go.

Roll them around to coat with a very thin layer of oil, and then sprinkle with salt.

Bake for 30 minutes, shaking the tin halfway through.

By E.


Smoky spiced potato wedges

You may have noticed that vermouth has been creeping into my recipes over the last few days… A bottle had been bought for use in cocktails, but however noble a use that is, it takes a lot of martinis to get through an entire bottle!

So I’ve been adding it to recipes as well.

This one is loosely based on a recipe for potatoes roasted in red wine from the book Veggiestan by Sally Butcher (lovely book!)

I’m using vermouth instead of the red wine of course, and I’ve added some different flavouring, going for a warmly spicy smoky flavour.

The resulting wedges have a gorgeous flavour, and are very moreish!

I served them with the herb sauce from yesterday’s recipe.

Smoky spiced potato wedges

Smoky spiced potato wedges

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Pickled cauliflower fritters with herb sauce

Today I wanted to make snacks to have with a drink this evening, but thought it would be fun to go a little fancier than the usual crisps and dips…

Something fried is always fun to eat with a beer, but the richness can be a bit much, so here I’ve pickled my vegetables first! The light herby sharpness goes beautifully with the crunchy coating, I’ve used rice flour for this, which works very well. It can also be done a little in advance as it stays lovely and crunchy for a while!

The simple herb sauce is a welcome change from ketchup…

I also made some pretty amazing potato wedges, I’ll post the recipe for them tomorrow!

Pickled cauliflower fritters with herb sauce

Pickled cauliflower fritters with herb sauce

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Roast butterbeans with miso and ginger

I’ve been thinking over the last couple of days about trying some new additions to work lunch salads, something to add a bit of interest and a burst of flavour, as well as being filling enough to last through the afternoon.

And so my first thought was butterbeans! They’re a huge favourite of mine, I love them in salads, soups, dips… any way really!

So I had a rummage around in the fridge and cupboards and came up with this interesting and tasty coating to roast the beans in. I ate them with a rice and quinoa salad with carrot radish and sweetcorn, as you can see in the photograph. And what a satisfying lunch it made!

Roast butterbeans with miso and ginger

Roast butterbeans with miso and ginger

serves 2

1 400 g tin of butterbeans, drained

2 tsp white miso

2 tbsp fresh mint, chopped

2 tbsp grated ginger

1 tbsp sesame seeds

1 tsp oil

1 tbsp water

a large pinch each of salt and pepper

Preheat the oven to 200 degrees c.

Line a tray with baking paper.

Mix all of the ingredients together well (you can save a little mint for garnish if you like), and spread the beans out onto the tray. Bake for 25 minutes, turning once. They should be browning and splitting with a lovely chewy texture.

Serve with a lovely salad, or just as a snack!

By E.


Peanut and coconut oatcakes

Goodness me these oatcakes are moreish! They inspired accusations of taking more than ones fair share here at veganbungalow, there was almost an argument…

I did intend to make some sort of a pate to eat with them, but they are delicious just as they are! Perhaps when I make the next batch…

A while ago I made a version using vegan margarine and peanut butter, which of course are easier to get hold of than coconut oil and peanut powder.

If you wanted to try them that way, I think it was around 50 g marge to 35 g peanut butter. According to my almost unreadable notes, the dough also needed some water to come together, and they baked for longer.

a pile of peanut and coconut oatcakes waiting to be demolished...

a pile of peanut and coconut oatcakes waiting to be demolished…

makes around 20 oatcakes

105 g gluten free pinhead oats

175 g gluten free plain flour

1/4 tsp sugar

1/4 tsp salt

70 g coconut oil, I used the unrefined type as I wanted the coconut flavour

20 g peanut powder

Preheat the oven to fan 140 c, and cut two pieces of baking paper about 30 x 30 cm. (You will need a baking tray around the same size).

Melt the coconut oil, I did it in the microwave in the same bowl I used for mixing.

Tip all the other ingredients in and mix it all together really well. The dough will be fairly soft, but not sticky.

Pop the dough onto one of the pieces of baking paper, and squash it down a little. Put the other piece of paper on top of the dough, and roll it out between the two sheets. It should be fairly thin, around 3 – 4 mm.

Remove the top sheet and carefully transfer the dough to the baking tray (still on the bottom sheet of baking paper).

Bake for around 30 minutes, until the top of the dough looks dry.

Cut the oatcakes into squares while the dough is warm, but let them cool completely before removing from the tray.

They will be very fragile at first, they are better left in an airtight tin overnight to set before eating. If you can wait that long…

By E.


February’s The Vegan Kind box review

Hidden goodies

In this post I mentioned that I get a couple of vegan treat boxes delivered every month on a subscription. They are a great way of discovering new products, and ideas, and providing treats for the month ahead.

if you’ve read my other review then you’ve probably spotted that there is rather more in the Flowbox offering, that box is more expensive than this one, I think they both offer reasonable value for money.

Goodies Revealed!

There are a couple of items I’m particularly looking forward to trying in this box … See if you can guess from the picture … Got It? That’s right! The Mallow Chocolate dips and the organic banana powder! I didn’t realise it was possible to powder a banana, but it gives a fascinating way of getting the flavour into dishes without a bananas distinct texture. The other item .. It’s thick chocolate sauce and marshmallows.. I really can’t say more than that!

Let’s not give the other items short shrift though.

There is a pack of Eat Real Sour cream and chives Quinoa Chips, I’ve tried these before and they make for a tasty snack.

Next up is a Fit Bites Maca Mantra which is a mix of raisins, dates, prunes, almonds, figs, coconut, sunflower seeds and Macca powder. If you haven’t come across macca powder, it’s meant to have assorted health benefits, I found it similar to caffeine but without the associated headaches!

Last but not least there is a pot of White Rabbit Toning Eye Cream, this box regularly includes a beauty product and they are usually fun to try.

It’s a good mix again, and I’ll have to think what I can use the banana powder on!

by A


Review – February’s vegan Flowbox

It’s always a fun day when a box full of vegan treats turns up on the doorstep! I subscribe to two of them, Flowbox and The Vegan Kind. They tend to turn up within a couple of days of each other which makes for an exciting couple of days but does mean I have to try hard not to treat binge!


its worth mentioning the presentation, the contents are wrapped in green tissue paper and tied with a bow, it feels like opening a surprise present every month!

Mystery present!

So.. What’s in the box…

All the things!

First out is a pack of yummy looking Nothing But beetroot and parsnip crisps, they are freeze dried slices, and look like they’ll be perfect for a work snack.

Next up was a Veggie-Go’s Sweet Potato Pie slice, and looking at the ingredients it is! Just apples, sweet potato and spices .. Off it goes to the work snack pile

A jar of Date & Sesame Spread by Savvy was next, it’s a combination I haven’t tried before and am really looking forward to it.

Then two teabags from Teatonics, one is Mind Awakening Yerba mate, the other Laid Back Botsnicals which is green rooibos, I’m a big fan of herbal teas so they also go on the work pile!

A Vego bar! If you’ve tried one before then you’ll know what a treat they are, if you haven’t then it’s a lovely creamy chocolate bar stuffed full of hazelnuts.

Something else I haven’t seen before Stur Liquid Water Enhancer, it looks to be a very concentrated cordial and is green apple flavour, I’ll try it later today.

Next up a Bar Fruit and Oat bar with Cranberrys, this style of bar always makes for a tasty treat… Work pile!

next is a big box containing 5 sachets of The Chia Co’s Oats +Chia in mixed berry flavour, I’m always a fan of anything porridge-like and use chia quite a lot in cooking so I’m really looking forward to trying these.

Last, but certainly not least, is a pack of The Raw Chocolate Co’s Organic Raw Mulberries. I’ve never seen sun dried mulberries before! The blurb on the back describes the flavour as sweet and tasty as toffee, that sounds like a win to me!

This months selection is mainly sweet, and is a good selection of products I’ve not seen before and should keep me in treats for a good while.

by A.


Review – Ten Acre Crisps

We first tried Ten Acre crisps a few months ago after a packet of their immensely tasty The Story Of When Cheese Met The Onion flavour appeared in one of A’s monthly vegan boxes.

And oh was it lovely to have a cheese and onion flavour crisp again! We did miss them after we went vegan. The cheese flavouring is strong and savoury, and very satisfying.

Ten Acre Crisps were launched in the UK at the end of 2013. They come in 8 flavours, along with a range of popcorn. The whole range is vegan, gluten free and kosher. Yay!

We stocked up on a few bags at the North West Vegan Fair in Blackpool last September, and tried very hard to make them last… they seemed to be quite hard to get hold of at the time.

A recent Veganstore order brought us a couple more bags of The Story Of When Cheese Met The Onion, along with How Chicken Soup Saved The Day, and When Hickory got BBQ’d.

When Hickory Got BBQ'd - photo taken on my desk at work, the crisps were for lunch today...

When Hickory Got BBQ’d – photo taken on E’s desk at work, the crisps were for lunch today…

The chicken flavour is salty, tasty and, to lift a phrase we never thought we’d use, finger licking good! The hickory crisps are a burnished golden colour full of smoke and tang and a taste that lingers long after the crisps have been wolfed down.

The crisps themselves are thicker than the mass produced type, but pleasingly so, not roof-of-mouth shreddingly so… Also, which is so important in a crisp, they actually look like they’ve been fried in oil. It’s all part of the joy of the snack!

The crisps themselves

The crisps themselves

Hopefully they’ll be stocked all over the place soon, as we’re very much looking forward to trying the rest of the range!

By A. and E.