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Vegan pigs in blankets - meatless and easy to make
As I was trying them for the first time I was only making a small batch of 6, so the ingredients reflect that. However, I only used maybe 1/3 of a puff pastry sheet. So if you want to double the ingredients, one puff pastry sheet will be more than enough.
Enjoy your party!
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Dip these delicious vegan pigs in a blanket into a dipping sauce, like ketcup, bbq sauce or a hot sauce.
These are super easy to make and a great treat at any time of the year.
INGREDIENTS (6 pigs in blankets):
Vegan sausage ingredients:
- 7 sun-dried tomatoes in oil
- 100g ground almonds
- 2 tsp miso paste
- 1 tbsp soy sauce (unsweetened)
- 1 tbsp olive oil
- 1 tsp sage
- 1 tsp smoked paprika
- 1/2 tsp garlic granules
- 1/2 tsp onion powder
- Pepper to taste
- Puff pastry (most is vegan)
- Dipping sauce (e.g. ketchup)
To make the sausages take 7 sun-dried tomatoes in oil and chop up finely until you get a mince. Don't lose any of the oil as you will need it to keep the sausages moist.
Then add the minced sun-dried tomatoes to a bowl. Add all other vegan sausage ingredients to the bowl and knead the mixture until you get a nice dough.
Form balls with your hands and then roll them out.
Roll out a sheet of puff pastry and cut it into quarters. Then cut triangle into these quarters.
Roll the sausages into the triangles. In my video there is quite a bit of sausage sticking out on the right and on the left. It's actually better to encapsulate the sausages more, so use wider triangles than the ones I used. These sausages taste like sausages but they don't hold together as well, so if you wrap them well in the puff pastry they won't breat but still taste amazing.
Bake them in the preheated oven at 180C (360F) for 20 minutes until the pastry is nicely baked and golden brown.
Serve with a dipping sauce like ketchup. Enjoy!
And if you like this recipe also check out my vegan cranberry cashew cheese.
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