Sausage rolls

Vegetarian sausage rolls are so nice that I could eat them every day. They are really nice especially for gloomy Mondays. I really can't imagine that anyone would miss any meat when eating these ultra savoury sausage rolls containing pearled spelt and spices. The easy way to the savoury result in this recipe is the concentrated vegetable stock, which I used for the first time. It was really effective, so I will be using it much more in the future. It's very much stronger than my usual dry vegetable stock powder. I also added a few herbs into these sausage rolls along with onion, garlic and carrot.

Ingredients

1 onion

2 garlic cloves

1 carrot

Rapeseed oil

½ cup pearled spelt

1 tsp concentrated vegetable stock

Oak smoked sea salt

Ground black pepper

Bunch of fresh parsley

Marjoram

Sage

320 g puff pastry

1 egg

Black and white sesame seeds

Method

Make the sausage filling by chopping the onion, garlic and carrot finely. Cook them in rapeseed oil until they are soft.

Add the pearled spelt, concentrated vegetable stock and water to the pan and let simmer until the spelt is cooked.

Season with herbs, salt and pepper and let cool down.

Roll the pastry out and cut two long rectangles from it.

Fill each rectangle with the sausage mix and close the pastry. Cut the pastry into smaller rolls.

Brush the rolls with a beaten egg and sprinkle sesame seeds on the top.

Bake the sausage rolls in the oven for about 15-20 minutes at 200 C.

Enjoy!

Your VegHog