Vegan sausage roll (Greggs-style)

Ingredients

• 1 sheet ready-rolled puff pastry (320 g, check it’s vegan)
• 1 tbsp plant milk, for glazing

For the filling

• 200 g firm tofu, crumbled
• 1 small onion, finely chopped
• 2 garlic cloves, crushed
• 100 g cooked lentils, drained
• 50 g oats
• 2 tbsp nutritional yeast
• 1 tbsp soy sauce
• 1 tsp smoked paprika
• 1 tsp dried sage
• ½ tsp dried thyme
• 1 tbsp olive oil
• Salt and pepper

Method

1. Heat oil in a pan, soften onion and garlic for 5 minutes.
2. Add tofu, lentils, oats, nutritional yeast, soy, paprika, sage, thyme. Cook 5 minutes, mashing to combine. Season. Cool slightly.
3. Roll pastry into a rectangle about 30 × 25 cm.
4. Pile the filling along one long edge, leaving a 2 cm border. Roll tightly, seal the edge with a fork.
5. Brush with plant milk. Cut into 6 pieces. Score the tops.
6. Bake at 200°C for 25-30 minutes until deeply golden.
7. Serve hot or cold.