Easy Vegan Sausage Rolls

When I was younger, I always loved helping my mom make sausage rolls.  They were definitely one of my family's go-to appetizers: using just two ingredients (usually a roll of biscuits and a package of ground sausage, I believe), we could make a quick, easy, and warm finger food for all of our crowd-pleasing needs.

This morning, I decided to try out a vegan version of these rolls.  I used puff pastry instead of biscuits, and vegan sausage instead of pig sausage. While they don't taste exactly the same, they're still delicious!  

Fresh out of the toaster oven.

Recipe:
Easy Vegan Sausage Rolls

• 1 sheet frozen puff pastry
• 1 - 14 ounce package of Gimme Lean sausage 

About 40 minutes ahead of time, set out the puff pastry sheet to thaw (or thaw it in the fridge overnight).  When the sheet is almost thawed, preheat the oven to 400 degrees Fahrenheit.

When the pastry is malleable, unfold it on a cutting board and spread the sausage evenly over the sheet. Then, starting on one of the longer sides of the rectangle, roll up the sheet into a log.  Finally, using a sharp knife, cut the log into 3/4"-1" thick sections.

Bake for about 20 minutes, or until the pastry is golden brown.   Yields 10-12 pinwheels. 

Comments:

Taste:            

There's nothing fancy about this appetizer, but sometimes simple is good.  These rolls are warm, flaky, savory, and steamy in all the right ways.  However, the sausage-to-pastry ratio is a bit higher than I remember it being when we used biscuits, so I might try using homemade biscuit dough the next time I make these.  Simon added some mustard to one of his, so feel free to experiment with toppings or sauces.   

Accessibility:            

It's quite easy to find vegan puff pastry (Pepperidge Farm's Frozen Puff Pastry Sheets are vegan); however, I am only able to find vegan sausage at higher end or specialty grocery stores.  It freezes and thaws well, so stocking up is always an option.

 Ease of Preparation:        

This is an incredibly simple dish to make--just remember to thaw the puff pastry in advance.

Non-vegan friendliness:             

The appeal of this appetizer pretty much comes down to whether or not you like Gimme Lean's vegan sausage (or another variety of vegan sausage--I just find Gimme Lean to be the best).  Simon ate these and requested seconds, so that's a good sign; but, I can see other people shying away from imitation sausage.  Your body will thank you for making these rolls with vegan sausage compared to pig sausage: one serving of vegan sausage has 60 calories and 0 grams of fat, while one serving of pig sausage has 180 calories and 15 grams of fat. 

San Francisco: A Vegan's Best Friend

Greetings from San Francisco!  Simon and I are on a trip to California--a place I've been only once before for a conference, so this is effectively my first time here. 

I'm happy to report that San Francisco is one of the most vegan-friendly places I've ever been.  So far, I've had vegan ice cream and a vegan sausage (see below), both at omnivore-centric restaurants. 

Chipotle Vegan Sausage with Hot Peppers and Grilled Onions from Rosamunde Sausage Grill

Plus, there are friendly dogs everywhere.  So far, so good! 

Savory Scallion Crepes

Last week we decided to venture down the breakfast-for-dinner path.  Hot breakfast usually isn't the most vegan-friendly meal, as foods like oatmeal are often pushed onto the back burner in favor of eggs, fried meats, and buttery pastries.  That said, we did create some pretty delicious Savory Scallion Crepes that could hold their own next to non-vegan crepes any day. 

The crepes were actually meant to be savory pancakes; but, they were so light and fluffy that "crepe" is really more accurate.

Recipe:     
Savory Scallion Crepes

• 1/2 tablespoon vegan butter
• 1/2 tablespoon canola oil
• 1 bunch scallions, chopped (use both the white and green portions)
• 1/4 teaspoon plus 1/2 teaspoon salt, divided
• 1.5 teaspoons Ener-G Egg Replacer powder
• 2 tablespoons warm water
• 1 teaspoon sesame oil
• 1 tablespoon hot sauce
• 1 clove garlic, minced
• 1 tablespoon chopped cilantro
• 1 teaspoon peeled and minced fresh ginger
• 1/2 cup flour
• 3/4 cup non-dairy milk

First, heat the butter and oil in a large, nonstick skillet over medium-high heat until the butter is melted and the mixture begins to bubble.  Add the scallions and 1/4 teaspoon salt, and cook for about two minutes.  Then turn off the heat and transfer the scallions to a small bowl.  Don't wash the skillet: you'll need it later.
 
Next, prepare the batter.  Whisk together the egg replacer and water in a small bowl until well combined; then pour it into a large bowl.  Add the sesame oil, hot sauce, garlic, cilantro, ginger and the remaining 1/2 teaspoon of salt and stir to combine.  Whisk in the flour and milk to form a smooth batter, and stir in the scallions. Cover the bowl and refrigerate for 30 minutes.

Once the batter has chilled, you're ready to make the crepes.  Lightly grease your original skillet with cooking spray and heat over medium-high heat until hot.  Pour half of the batter into the pan and immediately use a rubber spatula to spread the batter out as evenly as possible.  Allow the crepe to cook undisturbed for about three minutes, until crispy and browned on the bottom.  Then loosen it with a spatula and carefully flip it over.  Cook for another three minutes or so, until it is deep golden brown. Remove the cooked crepe from the skillet and keep warm while you repeat these steps with the remainder of the batter. 

Serve warm.  Yields two large crepes.

Comments:
Taste:          

I had never made crepes before this, so I'm quite happy with how these came out.  The batter becomes incredibly light and airy as it cooks; meanwhile, the scallions add a bit of crunch and variation to the texture. The savory, salty, slightly spicy flavor completes this pleasantly surprising dish.

Accessibility:      

Aside from the egg replacer powder, these ingredients should be accessible at any store.  Sesame oil can be found in the international aisle of most grocery stores, but it is pretty pricey.

 Ease of Preparation:        

This recipe does take longer to make than you might expect because of the chilling time, but it's overall a pretty easy process.  Flipping the crepes is the hardest part! 

Non-vegan friendliness:        

As far as crepes go, these taste great.  However, if you're looking for a hearty, filling dish for a big breakfast, this isn't your recipe.  That said, Rachel (the only mushroom-lover in the house) added lightly-cooked mushroom slices to her crepe, which resulted in a much more substantial serving.  You could also add other sliced or grated veggies to the batter for a more varied bite.  We served the crepes alongside some Lightlife Gimme Lean sausage (cut into patties) to round out the meal. 

Hearty "Sausage" Stuffing

I love stuffing.  It's one of the most under-appreciated foods in existence.  Actually, everyone appreciates it with gusto at Thanksgiving (and maybe one other holiday each year); so, why don't we eat it more often?

Go on, make stuffing more than once a year!  You won't regret it.  Plus, it's a good use for stale bread!

Here's my recipe for Hearty "Sausage" Stuffing. 

Recipe:     
Hearty "Sausage" Stuffing

• 1 package Gimme Lean Sausage, cut into small, bite-sized pieces
• olive oil, for sautéing 
• 1 clove garlic, minced
• 2 stalks celery, diced
• 1 onion, diced
• 2 carrots, diced
• 3/4 cup frozen corn
• 3/4 cup frozen peas
• 15 ounces low-sodium vegetable broth
• 1 egg-equivalent (I use 1.5 teaspoons Ener-G Egg Replacer whisked together with 2 tablespoons warm water, here)
• a pinch of sage
• 1/2 cup vegan butter, melted
• 1 loaf day-old bread, cut or ripped into cubes

First, preheat the oven to 350 degrees Fahrenheit.  Grease a casserole dish or large baking pan with cooking spray and set aside.

Next, brown the sausage.  Add about a tablespoon of oil to a large, nonstick skillet and heat over medium-high heat.  Add as many sausage bits as comfortably fit in the bottom of the pan and allow to brown on one side for a few minutes.  Flip the sausage and continue browning.  Remove from the pan and set aside before browning the remaining sausage in a second batch.  Set all sausage aside. 

In the same (now empty) skillet, add a bit more olive oil and the garlic and heat over medium heat.  Add the celery, onion, and carrots and sauté, stirring occasionally, until tender.  Then add the corn and peas and continue to cook until heated through.

Meanwhile, in a small bowl, combine the broth, egg replacer, sage, and melted butter.

Once all of the components are ready, mix together all ingredients in a large bowl.  Transfer the stuffing to your baking dish and bake, uncovered, for 45-50 minutes.

Yields 1 pan stuffing.  

Comments:

Taste:          

This stuffing is truly hearty and delicious.  It's almost like a bread casserole, and I eat it more like a main dish than a side dish (though it would be great as a side dish, too).  The vegetables and sage come together to create an irresistible, savory flavor, and the browned, crispy sausage adds both protein and varied texture.  Simon likes how the sausage makes it substantial, noting that "it has all of the components of a main dish."

Accessibility:  

Unfortunately, vegan sausage is scarce at most standard grocery stores.  (It does freeze well, though, so we often stock up at Whole Foods whenever we're there.)  If you're planning to leave out the sausage, though, the recipe becomes much more accessible.

 Ease of Preparation:      

There are several steps involved in this recipe, but they're all worth it.  As I wrote above, I like to reuse the sausage skillet for the veggies to save on prep and clean-up time.

Non-vegan friendliness:      

Stuffing is a pretty everyone-friendly food.  This version is no exception.  Simon even planned to bring it to a work party.  (Sadly, he dropped the glass dish of stuffing on the kitchen floor, and broken glass/floor dirt aren't great additions to the recipe.) 

Vegan Swedish Meatballs in Gravy

Last night, Rachel and I made a meal that I had been looking forward to for quite some time: Vegan Swedish Meatballs in Gravy, Mashed Potatoes, and steamed peas--a "deconstructed shepherd's pie," as Simon put it.

Vegan Swedish Meatballs in Gravy with Mashed Potatoes and Peas

The meatball recipe came from my recent Christmas present, The Vegan Table: 200 Unforgettable Recipes for Entertaining Every Guest at Every Occasion.  (Thanks again, Mom and Dad.)  I have to say that the final product wasn't as great as I was expecting/hoping it would be, but the mashed potatoes and peas made up for the meatballs' shortcomings.  I'll record the Swedish Meatball recipe here, and then I'll post separately about my mashed potato recipe.

Recipe:
Vegan Swedish Meatballs

Meatballs

•  1 cup seasoned vegan bread crumbs
• 1 cup organic plain soymilk
• 1 package vegan sausage (I use LightLife Gimme Lean)
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon ground allspice
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cayenne pepper
• 3 tablespoons olive oil

Gravy

• 2 tablespoons vegan butter
• 1 cup vegetable broth
• 1.5 cups organic plain soymilk
• 2 tablespoons flour
• 1/4 cup water
• 1/2 teaspoon salt

First, form the meatballs.  Soak the bread crumbs in the soymilk for 5 minutes.  Meanwhile, combine the sausage, onion, garlic, salt, and spices in a large bowl, using your hands.  Add the soaked bread crumbs to the bowl and mix well, again by hand.  Next, shape the mixture into small meatballs (about 1 inch in diameter) and set aside.

Next, brown the meatballs.  It's easiest to do this in batches.  Heat half of the olive oil in a large skillet over medium-high heat.  Once it's hot, add half of the meatballs to the pan and brown them on each side.  Set those aside on a plate, add the remaining oil and meatballs, and brown them.

Finally, make the gravy.  Heat the vegan butter, vegetable broth, and soymilk in a medium-sized saucepan over medium heat.  Meanwhile, in a small bowl, whisk together the flour and water until the flour dissolves completely.  Add this mixture to the saucepan, season with salt, and bring to a boil.  Simmer until the mixture thickens.  (Note: this took at least 15 minutes for Rachel and me!)

Once the gravy has thickened, add the meatballs and gravy to the skillet and cook until just heated through.  Serve hot with mashed potatoes and peas.

Comments:
Unfortunately, this recipe took a long time to make and wasn't as good as I expected it to be. 

Taste:   

The general consensus among Rachel, Simon, and I was that the meatballs tasted weird.  Rachel was disappointed with the flavor of the dish overall: she didn't like the gravy's flavor, though she thought the meatballs were "fine."  In contrast, Simon liked the gravy while I had the biggest problem with the texture of the meatballs.  Though they weren't awful and I'm ambivalent about eating them again for dinner tonight, I don't think I'll be making these meatballs any time soon.

Accessibility:   

I didn't have any trouble finding the ingredients in this recipe, though the vegan sausage might be difficult to locate for some.  Note that many bread crumbs have milk products in them, so be sure to check the ingredients list on the package (or make your own).    

Ease of Preparation: 

 This recipe wasn't difficult to make, but it did take a long time.  I think Rachel and I were so disappointed by the end result because of the effort that went into the dish.  We spent at least an hour on these meatballs from start to finish.

Non-vegan friendliness: 

As my brother David says, vegan foods that emulate non-vegan foods can be problematic.  Though these meatballs claim to be the non-vegan equivalent to traditional Swedish meatballs, they surely don't measure up as far as taste and texture are concerned.  For that reason, I generally prefer grain and vegetable-based dishes rather than dishes based around vegan meat or cheese substitutes, and this dish was no exception. 

(Mostly) Homemade Pizza

Another night, another dinner.  We made pizza tonight.  It was definitely nice to eat something hot out of the oven in contrast to the freezing weather outside!  We used store-bought, refrigerated pizza dough (it comes in one of those awesome tubes that you sort of peel open until it POPs).  We divided the pizza into three sections (one for each of us): my pizza was veggie + vegan sausage; Simon's was veggie + vegan sausage + mozzarella cheese; Rachel's was veggie + cheese.  I'll list all of the ingredients that were involved, but note that they weren't all consumed by all of us.

Recipe:
Vegan Pizza

• 1 package of refrigerated pizza dough; or, make your own!
• olive oil for sautéing
• 1 clove garlic, minced
  
• 1 yellow onion, diced
• 1 bell pepper, diced
• 1 can of diced tomatoes (or tomato sauce, if you like things less chunky)
• Other assorted vegetable toppings--mushrooms, olives, broccoli, etc.
• 1 tube of Gimme Lean vegan sausage, cut up into bite-sized pieces
• spices (garlic powder, basil, oregano, red pepper flakes, etc.) to sprinkle over the top before or after baking

Preheat the oven to 400 degrees Fahrenheit.  Spread the pizza dough on a cookie sheet and pre-bake it for five minutes before putting the sauce and toppings on it.  In the meantime, heat up the oil and garlic in a medium-sized pan (I always heat  garlic along with the oil instead of adding it later--that way, the garlic heats up slowly instead of scorching when added to hot oil).  Add the onion, bell pepper, and other vegetables (if desired) and sauté until everything gets tender and even starts to brown a little bit.  (This isn't a necessary step, but the end result will be tastier if you sauté things first!)  Add the diced tomatoes to complete the sauce mixture.  Once the crust is ready, spread the sauce mixture over the crust, sprinkle the veggie toppings and sausage on top, and add any spices you plan to use.  Bake for about 9-12 minutes. 

Comments:
This recipe is great for a couple reasons.  First, vegan pizza is definitely healthier (lower-fat) than cheesy pizza, but it's still very satisfying--yes, even without the cheese.  Second, it's great for a vegan/non-vegan group because it's so customizable.

Some people might be suspicious of the vegan sausage, and I don't blame you.  More often than not, I'm very suspicious of meat and dairy substitutes.  For instance, you'll notice that I didn't put any vegan cheese on the pizza.  To me, it's better without.  But, I love vegan sausage.  There's just something about the spices used in it that is actually gustatorily pleasing.  Simon also likes the sausage and chose to put it on his pizza, though Rachel didn't have any.  But again, that's the beauty of pizza!  Anyone can put anything on it.