Road trips - picnics - beach hangs - festive parties. Whatever your occasion might be, these plant-based sausage rolls make excellent (and easy!) summertime fare.

Ingredients

1 can chickpeas or lentils, drained
2 cups pre-roasted vegetables (see note below)
2 tbsp vegan mayo or aioli
1 tbsp sweet chilli sauce
3 sheets of puff pastry
Chilli flakes and smoked paprika for sprinkling

Method

Preheat the oven to 180 C, and line a large tray with baking paper.

Add the chickpeas and roasted vegetables to a bowl. For this recipe, I used kumara and red onion; however, most kinds of roasted vegetables work well. Add the mayo and sweet chilli sauce, then season well. Mash until well combined. I like a little texture here.

Place the first sheet of pastry on your bench, then spoon ⅓ of the filling along the edge of one side; it should be about 3-4cm thick. Brush the opposite side with a bit of olive oil, then carefully roll up the pastry to enclose the filling.

Repeat with the remaining pastry and filling, then place in the fridge or freezer to firm up a little, making it easier to slice.

Slice the log into pieces, then brush the tops with olive oil and sprinkle with chilli flakes and smoked paprika. Sesame seeds is another idea.

Bake for 25 minutes or until golden brown.

Cool for a few minutes, then serve warm with sweet chilli or tomato sauce. They are also yummy a few hours later at room temperature.

Makes 15 rolls.

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