Prep time: 30 min
Cook time: 25 min
Total: 55 min
1 ½ 1b/680 g Beyond Meat sausage links casings removed
For the Sour Cream Pastry
2 1/2 cups/591 ml flour
1/3 cup/78 ml vegan grated Parmesan cheese
1 cup/236 ml very cold vegan butter cut in cubes
½ cup/118 ml vegan sour cream
For the egg wash
1 tbsp/15 ml Vegan Egg or ground Flax seeds (for flax egg)
2 tbsp/30 ml water
Put the sausages in the freezer for a few minutes so they can be chilled and easier to handle.
Stir together the flour and parmesan cheese. Cut butter into the flour and Parmesan with a food processor or pastry blender until the mixture resembles a coarse meal. Small pea size pieces of butter should still be visible in the mix. Stir in the sour cream to form a dough. Separate the dough into 2 portions and wrap in plastic wrap and let rest in the fridge for about 20 minutes to rest.
To prepare the sausage rolls, roll each portion of the rested dough into a long rectangle. Using scissors, carefully remove the casing from each sausage and place it on the dough.
Mix your egg wash. Mix 1 tablespoon of VeganEgg powder or flax seeds with 2 tablespoons of water. Mix thoroughly until smooth.
Roll the sausage in the pastry, cutting the pastry rectangle in a straight line when the sausage is completely surrounded with pastry and slightly overlaps. Egg wash the edges of the dough where they meet. Press well to seal. Egg wash the tops of the sausage rolls if desired. Cut into individual pieces and place on a baking sheet. Chill for 20 minutes in the fridge.
Bake at 375 degrees F for about 20-25 minutes until evenly golden brown. Serve with marinara sauce as a dip. Enjoy!