Beetroot Vegan Sausage Rolls with Mint (Gluten Free)
Beetroot Vegan Sausage Rolls with mint are perfect for picnics and lunchboxes alike! Crispy gluten free pastry stuffed with a tasty beetroot quinoa vegan ‘sausage’ mix. The pretty pink filling is flavoured with beets, vegan feta cheese and fresh mint but can be altered however you like. These hearty vegan beetroot parcels are completely Top14 free and thanks to ready made pastry, a speedy option for any occasion!
With the much needed school holidays fast approaching, the Peas have started their Summer Picnic planning. The list of places they want to go this year is extensive already & growing!!
Mind you between gym camp, holiday club and all the work I have to get done, I’m not sure how much many things we will tick off this year.
BUT whatever happens, there will definitely be a lot of time spent up at No17. Especially as I feel like we are quite a way behind this year. We lost all our runner beans, the cabbages are being ravaged by caterpillars and the lettuce seeds are still in the packet!
Having said that the beets are absolutely amazing. We’ve gone for two varieties – Chiogga (Candy Striped) and Boltardy (Yellow) Beetroots, which have just taken off in their sunny little spot! But then they have gone in where the pea beans were last year so the soil is pretty good (and we added a few bags of horse manure and some compost too) and they are nice and happy.
Look at those colours…
Plant Protein in Vegan Sausage Rolls
I use Quinoa for the plant based protein in these vegetarian sausage rolls as it is safe for me & The Peas. Other good sources include soya mince, beans, peas and chia seeds. All of which would slot very nicely into this recipe with little or no tinkering to the seasoning.
Sadly there is not a lot of protein in most soya free vegan cheeses. There also isn’t calcium in the feta alternative we use, so when these sausage rolls are for The Peas lunches I use a fortified cream cheese instead.
And finally, the star of the show, the beets! Finely dice or grate the beetroots from raw, or just break up roasted or vac pac ones. Really whatever you have to hand will work just fine.
We pick our beets when they are between the size of a golf ball and tennis ball, but there are always a couple that get a bit tough. These Beetroot & Mint Vegan Sausage Rolls are a great way to use up some of those woodier beets or those vac pack ones you never know what to do with.
Variations of the basic Beetroot Vegan Sausage Roll recipe.
These Beetroot vegan sausage rolls are super simple to make and have just 3 basic ingredients… Ready Made Pastry, Chopped Beetroot & Cooked Quinoa.
BUT you can basically add anything you like.
Create a beautiful rainbow vegan sausage roll by adding vegetables of every colour to the basic quinoa base. Go for small, diced potato, sweet potato, sweetcorn, grated carrot, chopped garlic. Shred leaves like spinach, chard or peppery watercress for some green goodness. Or for the spring roll lovers out there how about giving the sausage rolls an oriental twist with beansprouts, bamboo shoots, water chestnuts and lots of beautiful ginger and garlic?!
If quinoa is not your thing, rice, mushroom mince or grated root vegetables like potato & parsnip work well as a base. You can also use gluten free cous cous or cauliflower rice would be nice as the filling base. I quite like stuffing the puff pastry with grated potato, cheese and onion with lots of pepper!
These Beetroot & Mint sausage rolls use a dairy free feta alternative, but the parmesan or cheddar alternative would work just as well. As would cows, goat or sheeps cheese for the vegetarians!
To add a little more flavour to the vegan sausage roll filling; I use the juice of a lemon, some black pepper and fresh mint from the lottie. I often chuck in some finely sliced black olives, diced red onion and the beetroot leaves, nicely shredded to avoid as much Peachick whining as possible!
Do I have to use Gluten Free Puff Pastry for the sausage rolls?
These vegan sausage rolls start life as a packet of ready roll gluten free pastry, left over cooked quinoa and some lovely beetroot. Both Asda & Jus-rol gluten free pastry’s are dairy free, egg free & soya free too!
But feel free to use whatever pastry you like. Most ready made pastry these days is at least dairy free, just avoid the all butter versions. And while I definitely prefer to use puff, shortcrust or filo would make really lovely veggie sausage rolls too!
But like I said, use whatever pastry suits your and add what you want. These vegan sausage rolls are completely customisable to your taste, or more likely, whats left in the kitchen after The Peas have gone through it!And for a completely no mess, basic easy option, you could always just use vegan sausages as a filling!
Can I make individual, mini vegan sausage rolls?
Yep, they are perfect for picnics! Follow the recipe instructions and then slice the two big sausage rolls into whatever size you want. Just adjust the cooking time. Start at 20minutes and keep checking every 5 minutes afterwards.
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Other pretty Free From Picnic recipes you might like:
These Pop-in Sausage Rolls are one for the meat eaters but super simple to whip up for any party. Just a sheet of ready roll puff pastry, a packet of sausage-meat and a quick roll is all you need!
To finish off your picnic in style why not try this lovely Yoghurt & Redcurrant Loaf. Redcurrants are just coming into their best now and this loaf is easy to slice, completely vegan and can be made gluten free too.
Beetroot Vegan Sausage Rolls Recipe
Beetroot Vegan Sausage Rolls with Mint & Feta
- 1 packet Ready Made Puff Pastry Gluten Free or Wheat as you need
- 200 g Cooked Quinoa Rice or cous cous
- 2 tbsp Fresh Mint (Shredded) Rosemary is also nice
- 3 small Beetroots Fresh, pickled or ready cooked
- 50 g Dairy Free Feta Cheese
- Lemon (Juice)
- Black Olives
- 1 Spring Onion (Scallion)
- Moroccan Spices
- Roasted Aubergine
- Preheat the oven to 220°
- Roll out the puff pastry and cut in half along the short side - so you end up with two short stubby rectangles not very long, thin ones.
- In a large bowl, mix together the cooked quinoa, diced beetroots, dairy free cheese and any other veggies you are using. Squeeze over the lemon juice and stir together.
- Next spoon the mixture onto the pastry about 2 inches from one edge. And squash into a wide sausage shape. Be careful not to get too carried away with the filling, otherwise the edges of the pastry wont meet and you will have a tart not a roll!! If there is any left, the filling makes a great packed lunch salad on its own or with some leaves!
- Bring the edges of the pastry together and wrap the veggie quinoa sausage up. Pinch the edges of the pastry together all the way along. Next turn the sausage roll over so that the fold is now the underneath.
- Gently score the top of the pastry roll with a very sharp knife about every inch or so, being careful not to go through the whole thing!
- Place on a baking sheet and cook for around 30-35minutes or until the pastry is golden & crispy!
- Leave to cool before slicing and enjoying on your own summer adventure!
Linky Love for Beetroot Vegan Sausage Rolls: