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[Food] Gregg's Vegan Sausage Roll
- Thread starter Larry Day
- Start date
Lovely because it tasted like an actual sausage roll, or lovely in it's own right ?
Is it PotG?
Thrifty non-licker
Legend this bloke.
Birdie Boy
Well-known member
- Jun 17, 2011
- 4,387
Vegans
I think you are getting legend and c*** mixed up. Piers Morgan is a c***.
Alba Badger
Well-known member
Apparently - replacing the sausage filling with Quorn, and wrapping it in 96 layers of puff pastry. So it's a quorn sausage roll. There not bad.
Thunder Bolt
Silly old bat
Quorn isn't vegan as it uses eggs.
This. Why not make something tasty with spicy beans?
Edit: Apparently, it's a “bespoke” Quorn filling, so who knows what it's made from?
AmexRuislip
Retired Spy 🕵️♂️
Just a clever marketing idea, after the festive season so troughing of meats and sweets.
Makes people feel that they're eating something healthy.
The puff pastry will have butter in it
Makes people feel that they're eating something healthy.
The puff pastry will have butter in it
What a dickhead.
Just a clever marketing idea, after the festive season so troughing of meats and sweets.
Makes people feel that they're eating something healthy.
The puff pastry will have butter in it
'Butter replacement'
Normal Rob
Well-known member
Regular Vegan Butter Recipe - Coconut Oil Base
Yield: 1 cup (215 grams), or the equivalent of 2 sticks
¼ cup + 2 teaspoons soy milk
½ teaspoon apple cider vinegar
½ teaspoon coconut vinegar (if you can’t find coconut vinegar, substitute with ½ teaspoon apple cider vinegar so the total is 1 teaspoon apple cider vinegar)
¼ + ⅛ teaspoon salt
½ cup + 2 Tablespoons + 1 teaspoon (130 grams) refined coconut oil, melted
1 Tablespoon canola oil, light olive oil or rice bran oil
1 teaspoon liquid soy lecithin or liquid sunflower lecithin or 2 ¼ teaspoons soy lecithin granules
¼ teaspoon xanthan gum or ½ + ⅛ teaspoon psyllium husk powder
1) Curdle your soy milk
Place the soy milk, apple cider vinegar, coconut vinegar and salt in a small cup and whisk together with a fork. Let it sit for about 10 minutes so the mixture curdles.
2) Mix your Vegan Butter ingredients
Melt the coconut oil in a microwave so it's barely melted and as close to room temperature as possible. Measure it and add it and the canola oil to a food processor. Add the soy milk mixture, soy lecithin and xanthan gum to the food processor. Process for 2 minutes, scraping down the sides halfway through the duration.
TIP: Making smooth Vegan Butter is dependent on the mixture solidifying as quickly as possible after it's mixed. This is why it's important to make sure your coconut oil is as close to room temperature as possible before you mix it with the rest of the ingredients.
3) Transfer the Vegan Butter to a mold so it solidifies.
Pour the mixture into a mold and place it in the freezer to solidify. An ice cube mold works well. It should be ready to use in about an hour. Store Vegan Butter in an airtight container in the refrigerator for up to 1 month or wrapped in plastic wrap in the freezer for up to 1 year.
or......just use butter
Yield: 1 cup (215 grams), or the equivalent of 2 sticks
¼ cup + 2 teaspoons soy milk
½ teaspoon apple cider vinegar
½ teaspoon coconut vinegar (if you can’t find coconut vinegar, substitute with ½ teaspoon apple cider vinegar so the total is 1 teaspoon apple cider vinegar)
¼ + ⅛ teaspoon salt
½ cup + 2 Tablespoons + 1 teaspoon (130 grams) refined coconut oil, melted
1 Tablespoon canola oil, light olive oil or rice bran oil
1 teaspoon liquid soy lecithin or liquid sunflower lecithin or 2 ¼ teaspoons soy lecithin granules
¼ teaspoon xanthan gum or ½ + ⅛ teaspoon psyllium husk powder
1) Curdle your soy milk
Place the soy milk, apple cider vinegar, coconut vinegar and salt in a small cup and whisk together with a fork. Let it sit for about 10 minutes so the mixture curdles.
2) Mix your Vegan Butter ingredients
Melt the coconut oil in a microwave so it's barely melted and as close to room temperature as possible. Measure it and add it and the canola oil to a food processor. Add the soy milk mixture, soy lecithin and xanthan gum to the food processor. Process for 2 minutes, scraping down the sides halfway through the duration.
TIP: Making smooth Vegan Butter is dependent on the mixture solidifying as quickly as possible after it's mixed. This is why it's important to make sure your coconut oil is as close to room temperature as possible before you mix it with the rest of the ingredients.
3) Transfer the Vegan Butter to a mold so it solidifies.
Pour the mixture into a mold and place it in the freezer to solidify. An ice cube mold works well. It should be ready to use in about an hour. Store Vegan Butter in an airtight container in the refrigerator for up to 1 month or wrapped in plastic wrap in the freezer for up to 1 year.
or......just use butter
AmexRuislip
Retired Spy 🕵️♂️
Regular Vegan Butter Recipe - Coconut Oil Base
Yield: 1 cup (215 grams), or the equivalent of 2 sticks
¼ cup + 2 teaspoons soy milk
½ teaspoon apple cider vinegar
½ teaspoon coconut vinegar (if you can’t find coconut vinegar, substitute with ½ teaspoon apple cider vinegar so the total is 1 teaspoon apple cider vinegar)
¼ + ⅛ teaspoon salt
½ cup + 2 Tablespoons + 1 teaspoon (130 grams) refined coconut oil, melted
1 Tablespoon canola oil, light olive oil or rice bran oil
1 teaspoon liquid soy lecithin or liquid sunflower lecithin or 2 ¼ teaspoons soy lecithin granules
¼ teaspoon xanthan gum or ½ + ⅛ teaspoon psyllium husk powder
1) Curdle your soy milk
Place the soy milk, apple cider vinegar, coconut vinegar and salt in a small cup and whisk together with a fork. Let it sit for about 10 minutes so the mixture curdles.
2) Mix your Vegan Butter ingredients
Melt the coconut oil in a microwave so it's barely melted and as close to room temperature as possible. Measure it and add it and the canola oil to a food processor. Add the soy milk mixture, soy lecithin and xanthan gum to the food processor. Process for 2 minutes, scraping down the sides halfway through the duration.
TIP: Making smooth Vegan Butter is dependent on the mixture solidifying as quickly as possible after it's mixed. This is why it's important to make sure your coconut oil is as close to room temperature as possible before you mix it with the rest of the ingredients.
3) Transfer the Vegan Butter to a mold so it solidifies.
Pour the mixture into a mold and place it in the freezer to solidify. An ice cube mold works well. It should be ready to use in about an hour. Store Vegan Butter in an airtight container in the refrigerator for up to 1 month or wrapped in plastic wrap in the freezer for up to 1 year.
or......just use butter
Lard
Dick Swiveller
Well-known member
- Sep 9, 2011
- 9,524
Not true. Vegetarian Quorn uses eggs but they have done Vegan versions for ages. They are, however, rancid without the egg. My GF is Vegetarian and has a lot of Quorn so I have tried it a few times. The Pepper Steak slice is nicer than the Gingsters one for me as there isn't much beef in the Ginsters and what there is is often gristly. Their sausage rolls are also nice - probably because that is mostly seasoning as well. Can't get on with the fake meat you cook though as the texture is all wrong
worthingseagull123
Well-known member
- May 5, 2012
- 2,687
I’ll stick with pork