Main Course
Chickpea, Sweet Potato & Roast Red Pepper Rolls
These little vegan sausage rolls are packed full of flavour with a sweet potato and chickpea filling, great lunch box addition or afternoon snack.
Ingredients
Ingredients
- 1 sheet ready rolled puffed pastry
- 450 g sweet potato peeled and roasted
- 1 x 400g tin chickpeas drained and blitzed
- 150 g roasted red peppers
- 50 g milled flaxseeds
- 50 g chia seeds
- 1 garlic clove
- 1 tbsp tomato puree
- 1 tsp ground cumin
- 2 tsp smoked paprika
- Handful fresh coriander chopped
- Sea salt & black pepper
- 2 tbsp almond/soya milk
- Poppy seeds to garnish
Method
Method
- Preheat the oven to 180℃ and line a baking tray with parchment paper.
- Peel sweet potatoes and chop into cubed pieces. Spread on a baking tray, drizzle with oil and sprinkle cumin and sweet paprika. Roast in the oven for 25 - 30 minutes until slightly caramelised. Once cooked, allow to cool slightly.
- Meanwhile, in a food processor blitz the chickpeas, roasted red peppers, garlic, flaxseed, chia seeds, coriander and tomato puree together until very smooth, season with salt and pepper. Add in sweet potato and blitz further.
- Remove the pastry from the fridge 15 minutes before using, and gently unroll and cut into 2 equal pieces lengthways. Divide filling equally down the centre. Brush edges with soya milk and pinch together to encase the filling. .
- Brush each with soya milk and sprinkle over poppy seeds. Place on a lined baking tray and pop in the oven for 20 - 25 minutes until golden and puffed.
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