I hope you are all staying safe and healthy! I hope that you are all staying sane and the kids and/or partner aren't driving you too insane. When I'm gettin stressed I like to bake, it's my healthy outlet, and I'm sure it's the same for some of you!
I'm always looking for super tasty and fun things to make, especially things that my toddler will eat. These vegan sweet potato rolls are so fun and easy to make! They taste great hot or cold and they are a great sunny day recipe!
Because this recipe is so easy, it's a great one to get the kids involved in! If they want to help you do some baking or you are looking for a way to use up some of their built up energy, why not get them baking! They will feel so excited when their food is cooked and when they see how amazing it looks.
We have lots of great recipes on the blog for beginners and for kids to join in with! My little girl, she's almost 2, already loves joining in and helping me cook. I will always encourage her cooking with me, I always cooked with my parents and it gave me my love of baking!
As you can see in the picture, I put way too many poppy seeds on the top of these sausage rolls. I thought the pastry would puff more than they did, and therefore would spread the seeds out more. They still taste amazing this way but if you want them to look more impressive for your family then I suggest sprinkling less on.
The recipe makes roughly 8 little rolls but you can make large sausage rolls if that's what you would like.
We have so many amazing recipes coming up! While Katie and I are stuck apart so can't make videos together, Katie is working on getting lots of youtube videos made while I am making lots of tasty recipes for you all to try!
Keep an eye out, I'm aiming to do 2 recipes a day for you all, hopefully this will help to keep you all fed and stop you from getting bored! I know that cooking really helps me through tough times!
Nutritional Information:
Calories:651
Fat: 30.6g
Carbohydrates: 81.4g
Fiber: 17g
Protein: 17.6g
Calcium: 251mg
Iron: 9mg
We hope you all enjoy these recipes as much as we do.
If you have any questions or requests please don't hesitate to send me a message on here, facebook or instagram. I'm always more than happy for a chat and I will try to get back to you as quickly as possible!
Please don't forget to tag me in your pictures if you make any of our recipes @marisasveganrecipes on instagram and facebook
Sweet Pot Sausage Rolls - Makes 8
Ingredients
½ sheet Vegan Puff Pastry - Slice the whole sheet in half lengthways - I bought this in tescos, you can probably buy it at other supermarkets too.
It comes in a pack with one sheet. Spread it out and cut it in half lengthways.
1 Medium Sweet potato - Peeled & cut into 1 inch squares
½ Red Onion diced
1 tbsp Olive Oil
½ Tin Chickpeas - Drained & Rinsed
½ tsp Minced Garlic
1 tsp Tomato Paste
¼ tsp Chopped Chives
Milk to glaze - I use oat milk but any plant based milk should work.
Poppy Seeds to sprinkle. - You can use as many as you like for this.
I used more thinking that the pastry would puff up more and spread them out, this did not happen.
Method
Preheat oven 175C and prepare a baking tray
In a bowl, place the sweet potatoes, onion and olive oil. Season and toss to cover everything.
Place on the oven tray, spread in a single layer.
Bake for 15-20 minutes till the sweet potatoes are soft enough to mash.
Let cool for 10 minutes.
In a large bowl add the sweet potatoes, chickpeas, garlic and tomato paste.
Mash until the mix is 75% smooth. - It's really about preference here, you want a little texture but you can leave more lumps or less.
Fold in the coriander.
Across one side of the pastry, leaving about 1/2cm gap, spread the mix to look like a sausage shape. You need to leave enough space for you to roll the pastry over the mix to seal it.
Brush the edges with milk.
Roll the pstry over the mix and press the edges together gently to seal it.
Brush milk over the top and sprinkle some poppy seeds over the top.
As I said above, I used more poppy seeds (as you can see in the picture) thinking that the pastry would puff more and spread them out, this didn't happen. I would recommend sprinkle just a few over the top. Mine still tasted good though so if you want to try them that way you can.
Cut into 1-2 inch pieces, depending what size you would like, and place on the baking tray. You can cut the ends off as well so they all look the same.
Bake for 20 minutes.
Serve
Enjoy!
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