Roll with it

Stand aside, Greggs – frugal chef Miguel Barclay has created a vegan sausage roll that is tasty, easy to make and costs less than a quid! Taken from new book Vegan One Pound Meals (£16.99, Headline), he says, “It’s such an iconic dish that I wanted to take my time and create the best vegan sausage roll recipe ever – and this is it!”

Vegan sausage rolls

To make 1 portion Ingredients:

● ½ red onion, diced ● Handful of mushrooms, sliced ● 2 garlic cloves, sliced ● 1tsp dried oregano ● 200g black beans (from a 400g tin), drained ● 1tsp plain flour ● ½ sheet of ready rolled puff pastry ● Pinch of poppy seeds● Olive oil ● Salt and pepper

Method:

Preheat your oven to 190°C/gas mark 5. Pan-fry the onion in a splash of olive oil over a medium heat for 3 minutes. Add the mushrooms, garlic, oregano and black beans, season with salt and pepper and continue to fry for about 5 minutes, until everything is cooked and softened. Remove from the heat, transfer the mixture to a blender and pulse until you get a coarse paste. Tip into a bowl, stir in 1tsp of flour to help the mixture thicken, then allow to cool. Cut the puff pastry into three strips of approximately 4 x 10cm. Spoon in a dollop of filling halfway along the strip and wrap to create your sausage rolls, finishing by squashing the end with the back of a fork. On a lined baking sheet, sprinkle each roll with poppy seeds and bake in the oven for about 20 minutes, or until the pastry is golden brown.