Veggie Rolls
www.buycookeat.com.au
Recipe By Monique Neville
Buy Cook Eat ©2022
Veggie Rolls
Description
A delicious and tasty vegetarian sausage roll that is very versatile and can be used for parties, meals or lunches. A handy finger food that is easy on the budget especially when catering for a crowd. These Veggie Rolls are a deceptively flavorsome delicacy and will have people, kids and adults alike, coming back for more!
Preparation and cooking time
Around 30 min prep and 30 min cooking time
(Note: Instructions repeated below with photos for guidance - scroll down page)
Equipment
Oven preheated to 200`C, shelf in the middle
2 x Rectangle Baking trays, Large and flat, Lined with Baking paper or similar
Food Processor
(NOTE: Recipe Can be made without a processor, use a whisk instead)
Large bowl about 30cm wide, 20cm deep
Small bowl or Jug 100ml
Large Spoon for stirring
Knife (medium to large sized sharp kitchen knife) to chop and cut, and slice
Measuring Jug – at least 1 cup – used to measure liquids
Measuring cup set - 1 cup, ½ cup, 1/3 cup, ¼ cup – used to measure dry ingredients
Measuring spoons – 1 tablespoon, 1 teaspoon – used to measure liquids and dry ingredients
Number of servings and serving size
24 Rolls, Approx 55g each. Between 1 and 5 Rolls would be a serving.
List of ingredients
3 Large Free Range Eggs
½ Medium Sized Brown or Red Onion, roughly chopped
1 Tablespoon Soy Sauce (reduced salt)
2 Tablespoons Tomato Sauce (reduced salt)
2 Tablespoons BBQ Sauce (reduced salt)
1 Tablespoon Dried Mixed Herbs
Iodised Cooking Salt, one pinch
Ground Cracked Black Pepper, one pinch or to taste
1 Cup Cottage Cheese (Reduced Fat) (about 220g)
½ Cup Oat Bran
1 Cup of Quick Oats (also known as Minute Oats)
1 Large Carrot, grated (leave skin on)(About 140g)
3 Sheets Puff Pastry
50ml Milk
Optional ¼ Cup sesame seeds or poppy seeds to sprinkle on top before cooking (Not included in the nutrition information panel)
Note: if you only have rolled oats and not quick oats, add the oats into the food processor also at step 4.
Step-by-step Method
Remove 3 puff pastry sheets from freezer and allow to defrost.
Preheat oven to 200`c (400 ` F)
Line two baking trays with baking paper or similar product.
Add eggs, onion, sauces, herbs, oat bran and cottage cheese to food processor. Mix on low speed until a runny consistency and the onion is not in big lumps.
(If you don’t have a food processor, you can still make this recipe. Finely chop the onion. In a bowl whisk together the eggs, add the cottage cheese and whisk again. Add the sauces, herbs, bran and onion and stir with a spoon until mixture is well combined).
In a large bowl combine oats, carrot and salt and pepper. Mix to combine.
Add wet mixture from food processor in to dry ingredients in bowl and mix with a large spoon until well combined. If you would like the roll filling to have a darker brown colour, resembling meat, you can add a few extra tablespoons of soy or BBQ sauce but make sure the filling doesn’t get too runny. If you need to thicken the filling add more oat bran.
Cut the pastry sheets in half down the middle. In the bowl, divide the filling mixture roughly into six sections so you know how much to place in each of the six rectangles.
Place the first sheet in front of you and brush the edge near the middle with milk.
Place one sixth (or less if it is too much) of the filling mixture along the edge of the pastry.
Carefully roll the pastry over and remove the plastic as you go until you reach the edge of the rectangle.
Carefully pick up the pastry roll and place on the blue plastic so there is room around it.
Cut the roll in half, then in half again so you have four veggie rolls, about 6cm long each. Carefully make three small 2-3cm diagonal parallel slices across the top of the pastry ///.
Place the rolls on the baking tray in a row with at least 2 cm around the edge of each. (We will brush them with milk just prior to going in the oven)
Repeat the previous step for the remaining filling mixture and pastry.
Use a pastry brush or your fingers to lightly brush some milk onto the top of each roll. If you want you can sprinkle them with sesame seeds or poppy seeds or leave plain.
Cook in oven about 15 – 25 min until crisp and golden. Check after 15 min, times will vary depending on your oven.
NOTES:
Veggie Rolls are best eaten fresh hot from the oven but can be frozen for up to 2 months and can be handy to have in the freezer.
Can be served as a party finger food or for dinner with steamed vegetable and brown rice for a tasty meal. Can also be eaten cold straight from the fridge – an acquired taste!
You can double the recipe (to make 48) and freeze any unused or keep some in the fridge for up to three days. Can be placed in a lunch box with a freezer block and some dipping sauce.
Recipe is suitable to freeze for up to 2 months.
• Nutrition Information:
(Generated Using FoodWorks Easy Diet Diary New Recipe)
Nutrient Information Panel
Per Serve (Per Roll)
Energy (kJ) 483.3
Energy (Cal) 115
Protein (g) 4.2
Total fat (g) 4.8
Saturated fat (g) 2.0
Carbohydrate (g) 12.8
Sugars (g) 2.5
Dietary fibre (g) 1.9
Sodium (mg) 181
Per 100g
Energy (kJ) 878.6
Energy (Cal) 209
Protein (g) 7.7
Total fat (g) 8.8
Saturated fat (g) 3.7
Carbohydrate (g) 23.2
Sugars (g) 4.5
Dietary fibre (g) 3.5
Sodium (mg) 329
Other Nutrients per serve
Potassium (mg) 94.30; Magnesium (mg) 15.65; Calcium (mg) 29.04; Phosphorus (mg) 67.64; Iron (mg) 0.59; Zinc (mg) 0.34; Selenium (µg) 4.75; Iodine (µg) 6.28.
Per serve is 1/24 of recipe, which is one roll of approx. 55g. Most people will eat around 3 - 5 rolls as part of a meal.
Instructions repeated below with photos:
Veggie Rolls
by Monique Neville
Buy Cook Eat (C) 2022
www.buycookeat.com.au
Remove 3 puff pastry sheets from freezer and allow to defrost.
Preheat oven to 200`c
Line two baking trays with baking paper or similar product.
Add eggs, onion, sauces, herbs, oat bran and cottage cheese to food processor. Mix on low speed until a runny consistency and the onion is not in big lumps.
If you don’t have a food processor, you can still make this recipe. Finely chop the onion. In a bowl whisk together the eggs, add the cottage cheese and whisk again. Add the sauces, herbs, bran and onion and whisk until mixture is well combined.
In a large bowl combine oats, carrot and salt and pepper. Mix to combine.
Add wet mixture from food processor in to dry ingredients in bowl and mix with a large spoon until well combined.
If you would like the roll filling to have a darker brown colour, closer resembling meat, you can add a few extra tablespoons of soy or BBQ sauce, but make sure the filling doesn’t get too runny.
If you need to thicken the filling if it is too runny, add more oat bran, a few tablespoons at a time until filling holds together well enough to transfer to pastry.
Mix well
Cut the pastry sheets in half to form two rectangles per sheet. In the bowl, divide the filling mixture roughly into six sections so you know how much to place in each of the six rectangles.
Place the first sheet in front of you and brush the edge near the middle with milk.
Place one sixth (or less if it is too much) of the filling mixture along the edge of the pastry.
Carefully roll the pastry over and remove the plastic as you go until you reach the edge of the rectangle.
Roll over once
Roll over twice
Carefully pick up the pastry roll and place on the blue plastic so there is room around it.
Cut the roll in half, then in half again so you have four veggie rolls, about 6cm long each. Carefully make three small 2cm diagonal parallel slices across the top of the pastry ///.
Place the rolls on the baking tray in a row with at least 2 cm around the edge of each. (Brush them with milk just prior to going in the oven)
Repeat the previous step 5 more times for the remaining filling mixture and pastry.
Use a pastry brush or your fingers to lightly brush some milk onto the top of each roll. If you want you can sprinkle them with sesame seeds or poppy seeds or leave plain.
Cook in oven about 15 – 25 min until crisp and golden. Check after 15 min, times will vary depending on your oven.
Make sure you take a photo and post it on your socials and tag us in @buycookeat.au and use the hashtag #BuyCookEat so we can see your cooking!
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Happy Cooking!
