Vegan Sausage Rolls and Pumpkin Zucchini Triangles

September is my favourite month of the year. Not only is it spring in Australia, but it’s also the month of birthdays – including mine and my sister’s. 🙂

My friend Anton shares the same birthday date as my sister and I wanted to make something nice for him for work tomorrow. Over the past year or two he’s taken steps to becoming vegetarian and eventually dairy free, so I thought some nice vegan treats would be perfect.

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The sausage roll recipe was taken from here. I kind of had a free pumpkin on hand so decided to use that up too in curry puff like things – they ended up a bit sloppy and exploded, so next time I’ll probably thicken them somehow.

For the pumpkin puffs I boiled pumpkin and sweet potato in water with garlic, onion, and Massels vegan chicken-style stock. Once the veggies are boiled, you can strain and freeze the liquid stock for later use, or use them in soup straight away like I did (see below). Allow the pumpkin to cool then add some grated zucchini and curry powder or spices (I used garam masala, ground coriander and ground cumin).

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My other pro tip is to keep your pumpkin seeds, season with salt and pepper, and roast lightly in the oven for a delicious salty snack. 🙂

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This is my second time tasting the sausage rolls, and the first time making them myself. They’re delicious. You can hardly tell (besides maybe a wetter texture) that they’re not their meaty counterpart (which probably tells you about what kind of meat goes into sausage rolls). Plus blending silken tofu is fun! Hehe.

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No beef! 🙂

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