Vegan sausage rolls recipe
 These vegan sausage rolls are inspired by Glamorgan sausages – which are vegetarian and include cheese – the leek and apple filling makes a great alternative. Make your own apple sauce following the recipe below, or use a shop-bought apple sauce or purée. Some ready-made apple sauce is infused with cider to add an extra pop of flavour. Each roll provides 134 kcal, 2.5g protein, 15.5g carbohydrates (of which 4g sugars), 6.5g fat (of which 3g saturates), 1.5g fibre and 0.4g salt. 375g pack ready-rolled vegan puff pastry 1 tsp olive oil200g/7oz leeks (trimmed weight), finely diced1 tsp wholegrain mustard2 tsp freshly chopped sage (or 1 tsp dried sage)2 tsp smoked paprika100g/3½oz fresh breadcrumbs 250g/9oz apple sauce (homemade as below or shop-bought)¼ tsp sea saltfreshly ground black pepper1 tsp tamari, for brushing 375g pack ready-rolled vegan puff pastry 1 tsp olive oil 200g/7oz leeks (trimmed weight), finely diced 1 tsp wholegrain mustard 2 tsp freshly chopped sage (or 1 tsp dried sage) 2 tsp smoked paprika 100g/3½oz fresh breadcrumbs 250g/9oz apple sauce (homemade as below or shop-bought) ¼ tsp sea salt freshly ground black pepper 1 tsp tamari, for brushing 4 large apples (Bramley apples are best), peeled, cored and sliced1½ tbsp caster sugar½ lemon, juice only¼ tsp cracked black pepper 4 large apples (Bramley apples are best), peeled, cored and sliced 1½ tbsp caster sugar ½ lemon, juice only ¼ tsp cracked black pepper Method To make your own apple sauce, put the apples in a saucepan with the sugar, lemon juice and 150ml/¼ pint water. Bring to a simmer over a low heat and cook gently for about 5 minutes, or until the apples are soft. Add the pepper and beat with a wooden spoon to break down the apples, then taste: you may need to add a little more sugar to balance the sharpness of the apples.Remove the pastry from the fridge and allow to come to room temperature. Preheat the oven to 220C/200C Fan/Gas 7.Heat the oil in a frying pan and fry the leeks for about 5 minutes, or until softened. Add the mustard, sage, smoked paprika and breadcrumbs and heat through for 1 minute. Add the apple sauce, salt and a large pinch of pepper and fry for 2 minutes. Set aside to cool. Unroll the puff pastry and slice it into quarters. Spoon a quarter of the leek mix down the centre of each sheet, fold the pastry over, then press the edges together, using a fork to crimp and seal them. Slice into 8 large or 16 small sausage rolls. Brush with tamari, then spread on a baking sheet and bake for 15–18 minutes until puffed and golden. To make your own apple sauce, put the apples in a saucepan with the sugar, lemon juice and 150ml/¼ pint water. Bring to a simmer over a low heat and cook gently for about 5 minutes, or until the apples are soft. Add the pepper and beat with a wooden spoon to break down the apples, then taste: you may need to add a little more sugar to balance the sharpness of the apples. To make your own apple sauce, put the apples in a saucepan with the sugar, lemon juice and 150ml/¼ pint water. Bring to a simmer over a low heat and cook gently for about 5 minutes, or until the apples are soft. Add the pepper and beat with a wooden spoon to break down the apples, then taste: you may need to add a little more sugar to balance the sharpness of the apples. Remove the pastry from the fridge and allow to come to room temperature. Preheat the oven to 220C/200C Fan/Gas 7. Remove the pastry from the fridge and allow to come to room temperature. Preheat the oven to 220C/200C Fan/Gas 7. Heat the oil in a frying pan and fry the leeks for about 5 minutes, or until softened. Add the mustard, sage, smoked paprika and breadcrumbs and heat through for 1 minute. Add the apple sauce, salt and a large pinch of pepper and fry for 2 minutes. Set aside to cool. Heat the oil in a frying pan and fry the leeks for about 5 minutes, or until softened. Add the mustard, sage, smoked paprika and breadcrumbs and heat through for 1 minute. Add the apple sauce, salt and a large pinch of pepper and fry for 2 minutes. Set aside to cool. Unroll the puff pastry and slice it into quarters. Spoon a quarter of the leek mix down the centre of each sheet, fold the pastry over, then press the edges together, using a fork to crimp and seal them. Slice into 8 large or 16 small sausage rolls. Unroll the puff pastry and slice it into quarters. Spoon a quarter of the leek mix down the centre of each sheet, fold the pastry over, then press the edges together, using a fork to crimp and seal them. Slice into 8 large or 16 small sausage rolls. Brush with tamari, then spread on a baking sheet and bake for 15–18 minutes until puffed and golden. Brush with tamari, then spread on a baking sheet and bake for 15–18 minutes until puffed and golden.