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!
1packetReady Roll Puff PastryGluten Free or Wheat as you need
200gCooked QuinoaRice or cous cous
2tbspShredded Fresh MintRosemary is also nice
3smallBeetrootsFresh, pickled or ready cooked
50gDairy Free Feta Cheese
Juice of 1 lemon
1Spring Onion or shallot
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!