Walnuts, apples, and sausage rolls
A few years before I stopped cooking meat, I would make pork sausage rolls, apples and fennel and bring it to almost every house party or social event, because they were very well liked and requested. I have been secretly screwing the vegan now, and although it feels a little different, the request still comes.
I made it using textured vegetable protein (TVP) which, if you have never cooked it before, will shake your world. It absorbs whatever liquid is cooked in it, so it is the perfect container for any flavorful sauce. These are very cheap and can be purchased in large quantities and stored forever. You will find it in most health food stores, but if you can’t track it, just use 300 g (10 ½ oz) chopped vegan or tofu that is destroyed and leave stock.
Make 30 party size sausage rolls
To make rolls
3 pieces of vegan puff pastry
3 tablespoons selected bean milk (or 1 egg, beaten)
Fennel seeds, for watering (optional)
Tomato sauce or chili sauce, to be served
To make ‘sausage’
2 tablespoons olive oil
1 chocolate onion, finely diced
3 cloves of garlic, crushed
85g walnuts, finely chopped
10 sage leaves, finely sliced
1 apple, grated
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tsp of smoked paprika
1 tsp dried thyme leaves
3 tablespoons of yeast nutrition
Dried TVg 90g (textured vegetable protein)
375 ml of vegetable broth
3 tablespoons finely chopped parsley (optional)
To prepare chopped “sausages”, heat the olive oil in a large oil-based saucepan.
Add the onions and cook on low heat for about 10 minutes, stirring constantly, until browned and clear. Add garlic, walnuts and sage, along with a little salt and pepper. Cook for a few minutes. Stir in apples, Worcestershire sauce, soy sauce, paprika, thyme and nutritional yeast, then heat to medium. Cook for a few minutes, until it feels hot.
Add TVP and stock and mix well to combine. Bring the mixture to low heat and cook for 2-3 minutes, to give TVP the opportunity to absorb liquid.
Turn off the heat and add breadcrumbs, and parsley if using. Mix well to join. Taste the mixture and add seasonings to taste. Let the mixture cool for about 30 minutes, until it is cool enough to handle.
Preheat the oven to 180 ° C (350 ° F). Cover a large baking sheet with baking paper.
Cut each sheet of cake in half to make two rectangles. Place one-sixth of the filling mixture in the middle of each piece of cake, forming it into a long sausage extending below the cake sheet. Fold firmly on top of the pastry sheet, and in one swift motion, roll it into a long tight roll, so that the end is at the bottom.
Repeat with all the remaining cake and filling.
Cut each roll into five equal pieces (or in half for larger rolls). Place it on a baking sheet with a little space between each. Apply a small amount of bean milk to each roll and sprinkle with fennel seeds, if desired.
Bake for 20 minutes, or until the pastry is golden and swollen. Serve warm, with tomato or chutney sauce.
Lentil curry shepherd pie with sweet potato top
Warm, simple, and very entertaining – who doesn’t crave good warm cookies this often? Curry powder, mustard seeds and coconut give a wonderful curry aroma, but you can also season the contents with other herbs and spices that you have. It tastes even better a day or so after making a pie, so this is good food to cook on weekends to keep you busy at night.
700g of starchy potatoes, peel and diced 2cm in size
700 g of sweet potatoes, peel and diced 2 cm
3 tablespoons olive oil
400ml (14 fl oz) coconut milk
1 large brown onion, diced
3 carrots, diced
3 celery sticks, diced
300g mushrooms, diced
4 cloves of garlic, crushed
2 teaspoons mustard seeds
1 tablespoon curry powder
2 tablespoons of Worcestershire sauce
3 × 400g cans of chocolate lentils
400 g tinned tomatoes
300g frozen peas
½ tie a lot of dill, chopped
Fresh concoction, black sesame seeds or crispy fried onions, to be served (optional)
Place potatoes and sweet potato cubes in a large saucepan and cover with cold water. Bring to a boil over medium heat and cook until the vegetables are soft and tender. Dry the water. Add half of the olive oil to the pan, along with one third of coconut milk and seasonings of salt and pepper. Crush the mixture until smooth, then set aside.
Meanwhile, heat the remaining olive oil in a large saucepan. Add onions, carrots and celery, season with salt and pepper and cook for 10 minutes over medium heat, stirring constantly. After the vegetables turn brown and soft, add mushrooms, garlic, mustard seeds and curry powder. Cook, stirring constantly, for another 5-10 minutes.
Add Worcestershire sauce, lentils (including liquid in a can), tomatoes and coconut milk. Bring the mixture to low heat and cook for 10-15 minutes, or until thick and aromatic. Turn off the heat, then add the peas and fennel and stir until blended.
Pour the lentil mixture into a large baking pan. Spoon the sweet potato mixture on top and use a spatula to spread it almost to the edge.
Bake for 20 minutes, or until the topping is golden. Serve sprinkled with fresh herbs, sesame seeds or crispy fried onions if desired.
Peanut butter and honey brownies
Peanut butter and honey on toast are a comfortable breakfast and a snack of my choice as a child, and it’s still a combination of flavors that I like now. These brownies are amazing: the perfect pick-me-up or treat for someone you love. Cook a lot – everyone will want to.
Make 20 brownies
200g (7 ounces) crispy peanut butter
3 tablespoons milk
2 tablespoons honey
225g of ordinary (all-purpose) flour, or 200 g of almond flour
1 teaspoon baking powder
90g good quality cocoa powder
100g of butter, soft
125ml vegetable oil
345g of caster sugar
165g brown sugar
2 teaspoons natural vanilla extract
150g pieces of dark chocolate or chips
½ teaspoon sea salt flakes
Preheat the oven to 180 ° C. Cover a large baking sheet with baking paper.
Add peanut butter, milk, and honey to a small saucepan over low heat. Stir gently to combine, until the mixture becomes thick and slightly darker. Turn off the heat and set aside.
Mix flour, baking powder, and chocolate in a bowl.
In a large bowl, beat with butter, vegetable oil, caster sugar and brown sugar for two to four minutes, or until thick and pale. Add vanilla, then beat the eggs one by one, shake after each addition.
Add the flour mixture and stir gently until it is combined, then fold the chocolate chips.
Pour the mixture into a coated baking pan. Spoon the mixture of peanut butter on top, then stir it evenly. Sprinkle sea salt flakes on top.
Bake for 25-30 minutes, or until the dough is ready and doesn’t waver anymore. Be careful not to overcook, to make sure the brownies have a fudgy consistency.
Allow to cool before slicing brownies. Best to eat fresh, with a glass of cold milk.
Extracted from The Shared Table by Clare Scrine, published by Smith Street Books, RRP AU $ 39.99. Photography, design and layout: Savannah van der Niet / Savvy Creative, Cover Design: Michelle Mackintosh, Food Styling: Clare Scrine, Styling Prop: Issy FitzSimons-Reilly and Monika Correa
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