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Digital Subscriptions > Vegan Food & Living Magazine > Mar 2019 > On-the-go! Lunchtime RECIPES

On-the-go! Lunchtime RECIPES

Spruce up your midday meals with a touch of colour…

Sausage roll bites

By Michael Kitson

Makes 12 | Prep 25 mins | Cook 40 mins | Calories 306 (per roll)

3 tbsp olive oil

1 medium red or white onion, finely chopped

2 sage leaves, chopped

350g (12oz) frozen vegan meat-free mince

4 tbsp dried or fresh breadcrumbs

½ tsp ground white pepper

½ tsp fine salt

500g (1lb 2oz) ready-made vegan puffpastry flour, for dusting

2 tsp soya milk

FOR THE GLAZE

2 tsp soya milk

1 tsp maple syrup

1 Preheat the oven to 180°C/Gas Mark 4. Line a large baking tray with baking parchment.

2 Heat the oil in a medium frying pan over a medium heat. Add the onion and sage and sauté for 5 minutes. Add the meat-free mince and cook for 10 more minutes, stirring frequently, until evenly cooked.

3 Transfer this mixture to a large bowl along with the breadcrumbs, white pepper and salt. Add 2 tbsp water and mix well.

4 Cut the pastry block into two equal rectangles. Sprinkle a little flour on a kitchen work surface. Flour your rolling pin and roll each pastry rectangle out to about 40x30cm (16x12in) each.

5 Arrange half the sausage mixture along each pastry rectangle, lengthways, leaving a 2.5cm (1in) edge on one side. Gently press the filling mixture together into a neater, firmer line.

6 Brush the long edges of the pastry with the soya milk using a pastry brush, then roll it firmly from the side nearest the filling to form a long cylinder, pressing down to seal. Repeat with the other pastry rectangle. Cut each pastry cylinder into six pieces and transfer to the lined baking tray.

7 Mix the soya milk and maple syrup in a small bowl, then brush the glaze all over the pastry. Bake for 25 minutes. Remove from the oven, transfer to a wire rack and leave to cool slightly before devouring.

Double chocolate chunk brownies

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Wondering what's going to be hot on the vegan scene in 2019? We reveal all in our 2019 trends special. From the ingredients you should be adding to your shopping list and how to use them, to how to improve your gut health with trendy probiotic drinks, we've got it all covered. Also this issue, we show you how to make your own plant milks and cheeses, get creative with 4 takes on pesto and Sara Kidd reveals all about cake flour. If that's not enough, we help you update your home decor in true vegan style, explore how vegan is vegan enough, and look at the hot debate over veganism and medicine. Download your issue today