Step 1

Heat up the oven to 200° C / 390° F (180° C / 355° F fan) and line a baking tray with a piece of baking paper.

Step 2

Peel the potato and slice it into 1.5 cm / 0.5" slices. Place on a baking tray and bake for about 30 minutes (until cooked through), flipping the pieces half way through the baking time. There is no need to brush the potatoes with oil, dry potato works very well for the overall texture of the filling. Let them cool down completely after baking.

Step 3

Place baked potato in a food processor and process it until it is roughly mashed. Use a spatula to bring any stray, large pieces back into the fold.

Step 4

Add broken up (drained but not pressed) tofu, garlic clove, most of the spices (go easy on the chilli at first), salt, pepper, nutritional yeast, vinegar and tomato concentrate. Process until all the spices are well incorporated, but the mixture is not perfectly blended and smooth. The mixture should be pliable, but not overly wet.

Step 5

Make sure your beans are dry (use a paper towel if needed) and chop them up roughly.

Step 6

Place the tofu and sweet potato mixture in a large mixing bowl and incorporate the beans gently so that they don't get squashed.

Step 7

Now, how you form your 'sausage meat' depends on the dimensions of your pastry sheet. I used Jus Rol, which is 23 cm / 9" by 35 cm / 14". I split my mixture into three equal portions and formed three 23 cm / 9" long sausages on a paper-lined baking tray. Bake the sausages for about 25-30 minutes until they have firmed up a bit. Allow them to cool down completely before moving - they will be fragile straight out of the oven.

Step 8

Take the puff pastry out of the fridge for about 10 minutes before assembling the rolls so that it's more pliable.

Step 9

If you are using a sheet of similar dimensions to mine, cut your pastry into 3 equal portions widthwise - you should end up with 3 rectangles of roughly the dimensions 23 cm / 9" by 12 cm / 4.75".

Step 10

Place one vegan sausage in the middle of the first rectangle of pastry, flat side (the side that was resting directly on the baking tray) up . Fold the pastry over the sausage so that the seam runs alongside the flat base of the sausage. Make sure the seam is well sealed, trim any excess pastry if necessary, then flip the roll to the other side.

Step 11

Cut the roll into roughly 3 cm / 1" portions. With a sharp knife make a little slit on the top of each sausage roll so that the steam has an opening to escape through during cooking.

Step 12

Glaze each sausage roll with soy or almond milk and sprinkle with sesame or poppy seeds.

Step 13

Proceed in the same way with the two remaining sausages and leftover pastry.

Step 14

Arrange sausage rolls on a paper lined baking tray and bake for about 25 minutes, until the pastry has puffed up and become golden brown.