Into a large bowl, place spinach, nutmeat and BBQ Sauce, season and stir to combine.
Roll out both sheets of puff pastry. Cut in half lengthways.
Place one-quarter of the mixture down the length of each strip and roll over itself so the filling is encased.
Cut each into thirds and place (seam side down) onto the prepared tray.
Season each with sea salt and cracked pepper.
Bake for 25 minutes or until puffed and golden.
Recipe Notes
Optional: Honestly this recipe is a fabulous veggie smuggler. Add chopped onion, shallot or corn, grated carrot or zucchini, raisins and any number of fresh herbs.
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What other people thought of the recipe “Vegan “No-Sausage” Rolls”
I tried these, not knowing what to expect. Have never used nutmeat before. They were delicious. I now keep a can of nutmeat in my pantry for those times when you just have to have a sausage roll, or when unexpected guests drop in.
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I tried these, not knowing what to expect. Have never used nutmeat before. They were delicious. I now keep a can of nutmeat in my pantry for those times when you just have to have a sausage roll, or when unexpected guests drop in.