Crushed roots with walnut & mace butter
Serve an extra-special side dish at Christmas made with root veg, walnuts and festive spice. In an added bonus, it's healthy too
Vegan pigs in blankets
- Preparation and cooking time
- Prep:
- Cook:
- plus chilling
- Easy
Skip to ingredients
- ½ tbsp vegetable oil
- ½ sheet ready-rolled dairy-free puff pastry
- 16 chipolata-style vegan sausages
- 1 tbsp dried sage
For the glaze
- 1 tbsp soy milk
- 1 tbsp vegetable oil
- ¼ nutmeggrated
- ½ garlic clovegrated
Nutrition: Per sausage
- kcal80
- fat4g
- saturates1g
- carbs5g
- sugars0g
- fibre1g
- protein5g
- salt0.2g
Method
step 1
Use the oil to coat a large baking tray. Unroll the puff pastry on a work surface so it’s flat, then cut it into 16 x 10cm-long strips.
step 2
Wind a strip of pastry around each sausage, so it looks like a corkscrew. Transfer to the prepared tray and chill for 15 mins. Will keep in the fridge overnight, or the freezer for up to two weeks.
step 3
Heat the oven to 220C/200C fan/gas 7. To make the glaze, combine the soy milk, oil, nutmeg, garlic, a pinch of salt and plenty of black pepper in a bowl. Brush the glaze over the pastry spirals using a pastry brush, then sprinkle with the sage. Bake for 25-30 mins, or until the pastry is puffed up and golden, and the sausages are cooked through.
