Vegetarian Sausage Rolls

Vegetarian Sausage Rolls

 Can you believe these are vegetarian? Neither could I when I first tried them!!

 

I can’t take credit for this recipe, it was given to me by a friends mum when I was at uni. I started making them for my housemates all the time. So naturally I wanted to share it with everyone on here – and my friends mum was more than happy to let me!

This recipe has become my favourite party trick – especially when it ‘male’ dominated the party. My biggest achievement yet? tricking my boyfriend into eating them. To put it in perspective he refuses to eat anything that doesn’t have meat in it(I am trying guys!!). So I served these up to him, simply telling him I had made sausage rolls. He was ecstatic, sausage rolls are a favourite of his. I placed them in front of him, sitting on the edge of my chair while he took a bite. He knew something was up with the way I was watching him…

”WHAT SHELLEY, What have you done to them”…

“Oh nothing babe. Do you like them?”

“ummm Yes they are great… what have you done? What! they have a carrot in them is that it?”

“hahaha sure yes thats it”

I was secretly screaming inside. I had managed to trick on the of the fussiest meat only eaters I know into eating healthy vegetarian sausage rolls – and he even confessed he likes them!!

  

What are you waiting for? Make these and amaze all of your friends! Make sure to share your creations with me on Instagram #shelleysgoodeats

Vegetarian Sausage Rolls


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SERVES: 20
INGREDIENTS:

 

  • 4 eggs
  • 1/2 cup pecans
  • 1 small brown onion
  • 1 cup cottage cheese
  • 2 tbsp light soy sauce or tamari
  • 1/2 cup grated carrot
  • 1/2 cup dry bread crumbs
  • 1 cup fine oats (blend oats into a fine powder in food processor)
  • Sesame seeds (optional)
  • 4 sheets puff pastry cut in half


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Prep TIME: 30mins
Cooking TIME: 20mins
Method:

Combine 3 eggs, pecans, onion, cottage cheese and soy sauce in a food processor until smooth. In a separate bowl combine carrot, breadcrumbs and oats. Then mix the egg mixture into the dry ingredients. Place the filling in the middle of the pastry sheets and roll into a log. Cut into the desired size, and place on a lined baking tray. Finally, brush rolls with a beaten egg and sprinkle with sesame seeds. Cook for 20mins or until golden in a hot oven (200 degree Celsius).

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Savoury Muffins

Savoury Muffins

   Take your picnic to the next level with these delicious morsels of savoury goodness… aka the ultimate savoury muffin. They are super easy to whip together, healthy and packed with so many delicious flavours they are sure to be a ground pleaser!

   

The Ultimate Savoury Muffins


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SERVES: 12
INGREDIENTS:

2 cups self raising flour

1 tsp baking powder

 

1 large zucchini

1 large carrot

60g black pitted olives

100g sundried tomatoes

2 sprigs of Rosemary

5 chives

100g Danish Feta

3/4 cup milk (plant based milk can be used)

2 eggs

100g butter, melted.


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Prep TIME: 15mins
Cooking TIME: 20mins
Method:

 

Preheat the oven to 160C and grease a muffin tray with spray olive oil.

First Prep the ingredients. Grate the zucchini and carrot. Slice the olives and sun-dried tomatoes thinly. Roughly chop the chives and remove the rosemary from the sprigs.

In a large bowl combine the flour and baking powder. Then add in carrot, zucchini, olives, sundried tomatoes and herbs. Crumble the feta into the bowl and then stir until all ingredients are coated in flour.

Make a well in the centre and add in eggs, milk and melted butter. Stir with a wooden spoon until mixture is just combined. Divide the mixture among 12 muffins holes. Then bake in the oven for 15mins or until golden brown. Enjoy hot with a little butter or cold with a fresh salad!

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‘All the Greens’ Pizza’s

‘All the Greens’ Pizza’s

 

‘All the Greens’ Pita Pizza’s


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SERVES: 4
INGREDIENTS:
  • 4 small wholemeal pita’s
  • 4 tbsp Spinach pesto
  • 12 asparagus sticks
  • 1 zucchini
  • 4 eggs
  • 50g mozzarella


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Prep TIME: 10mins
Cooking TIME: 20mins
Method:

 

Preheat fan forced oven to 180C. Place pitas on a lined baking tray and bake in the oven for 5mins. Meanwhile prep the toppings. Cut the bottom inch of the asparagus sticks and discard – if the asparagus is really thick, slice them in half horizontally. To prepare the zucchini, use a vegetable peeler to slice into ribbons.

Remove Pitas from oven, spread with pesto, sprinkle over cheese. Then top with zucchini ribbons and asparagus. Create a little dip in the middle, boarded by the asparagus (see above photo) and then crack the eggs into the whole. Return to oven and bake for 15min or until egg is just cooked.

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Spinach Pesto

Spinach Pesto

 

Spinach Pesto


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SERVES: 6
INGREDIENTS:
  • 1 cup Spinach
  • 1 bunch basil
  • 1/2 cup almonds
  • 1/2 cup olive oil + 1/4 cup Olive Oil
  • Salt and pepper to taste
  • 1 tbsp lemon juice


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Prep TIME: 5mins
Method:

 

Add all ingredients to a food processor except for 1/4 cup oil, blend on high for 2-3mins until it becomes a rough paste! Place in a glass jar and top with remaining 1/4cup oil. This will prevent discolouration!

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Peanut Butter Truffles

Peanut Butter Truffles

This weekend I made delicious mouthwatering peanut butter truffles – because who doesn’t love peanut butter! It is the ultimate addition to any vegan dessert. So when I was sent vegan chocolates by Chocolate Yogi, I just new I had to combine it with peanut butter. Check out the recipe below!

Peanut Butter Chocolate Truffles


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SERVES: 15
INGREDIENTS:
  • 1/2 cup runny Peanut Butter
  • 1/3 cup coconut flour
  • 2tbsp maple syrup


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Prep TIME: 10+10mins
Cooking TIME: 4hrs
Method:

Combine peanut butter, coconut flour and maple syrup in a bowl. If your peanut butter is not runny then reduce the coconut flour slightly. Allow to sit for 10mins in the fridge. Roll out 15 balls of equal size – the mixture will be very soft so work quickly! Set in the fridge or freezer for 4hrs. Meanwhile, melt the chocolate yogi caramel and milk chocolate in separate bowls in the microwave for 1min or until completely smooth.

Drizzle the chocolates over the peanut butter truffles. Allow to set for a further 10mins.

 

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Coffee Popsicles

Coffee Popsicles

 

Coffee Popsicles


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SERVES: 6
INGREDIENTS:
  • 100mL espresso
  • 300mL Almond Milk (or any plant-based milk)
  • 1/4 cup maple syrup
  • 50g chocolate


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Prep TIME: 5mins
Cooking TIME: 4hrs
Method:

Combine the espresso, milk and maple syrup in a small jug. Divide the mixture among 6 small popsicle moulds. Freeze for 4hrs. Meanwhile, melt chocolate in the microwave for 1 min or until completely melted. Remove popsicles from moulds and then drizzle with chocolate.

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