Are you looking for an easy and satisfying veggie starter or snack? Then look no further than these vegan sweet potato ‘sausage’ rolls.

They’re a great option if you are following a plant-based diet or if you’re simply looking to eat more veggie foods.

These vegan sweet potato rolls are also portable, making them perfect to pack as a healthy lunchbox snack for work, school or a weekend picnic.

Ingredients

2 medium sweet potatoes

½ red onion

2 tablespoons olive oil

1 tin chickpeas, drained

½ teaspoon minced garlic

¼ cup diced tomato

2 tablespoons coriander

2 teaspoons chilli powder

Salt and pepper (to season)

3 sheets vegan puff pastry (store-bought)

2 tablespoons non-dairy milk, for glazing

2 tablespoons black sesame seeds

Tomato chutney, to serve (optional)

Method

Preheat the oven to 180°C. Line a tray with baking paper. Remove the pastry sheets from the freezer and allow to thaw.

Peel the sweet potatoes and dice them into 2cm cubes. Dice the red onion. Place the diced sweet potato and onion in a bowl and add olive oil to coat.

Transfer the sweet potato and onion to a baking tray, place in the oven and bake for 20 minutes, or until the sweet potato is soft and the onion begins to caramelise. Remove from the oven and allow to cool.

Drain the chickpeas, then place them in a mixing bowl along with the garlic, chilli, tomato, and salt and pepper. Chop the coriander finely and add to the mixture. Once cooled, add the sweet potato and the onion to the bowl and using a fork, mash the mixture until it’s smooth but retains some texture.

Cut the puff pastry sheets in half. Spread tablespoons of mixture along the length of the pastry. Fold the pastry over to create a roll shape, then cut into 3cm pieces.

Brush the rolls with a non-dairy milk to glaze and sprinkle with black sesame seeds. Repeat until all filling is used.

Spray a baking tray with olive oil cooking spray and place rolls on the tray, spaced apart slightly. Put the rolls in the oven and bake for 30 minutes, until golden.

Remove the rolls from the oven and allow to cool. Enjoy them warm or cold with a tomato chutney.

 

This recipe was originally published in our article Vegan snacks: 3 plant-based treats ideal for work, school, picnics.