Vegatarian Chipolatas for Christmas

Sarahwx

Sainsbury's and Tesco do their own make of frozen mini veggie sausages.
Tesco usually have loads in before christmas. As well as ideal with the veggie christmas dinne they are great for using as cocktail sausages in the evening or next day.

naturally_2

I love the tesco veggie hotdogs, could you just cut them up mini?

Sarahwx

yep, they are the same, so if you can live without the rounded edges
bet it would be cheaper as well!

lightisfading

Asda Nut Cutlets are my favourite, moister and tastier than regular nut roast (and means you can cook just one portion if need be). OH likes his Quorn roast though.

Linda McCartney sausage rolls - partially defrosted and cut up into little ones before cooking for snacking

and Cauldron sausages. Though Asda do a decent 'Cumberland' veggie sausage now which is similar. Though can't figure out why they come in packs of 5?!

edit: sorry, just realised I've gone totally OT and the original request was for mini veggie sausages... sorry TBH I tried the mini Tivali ones last year wrapped in bacon and wasn't keen.

bigsmoke

hmm, my tesco don't stock cauldron unfortunately
might be worth a trip out of my way at that price though, that's quite a big saving?!

will definitely look out for the mini-s in the run up to christmas, but suspect i'm going to end up going for a full size cumberland or something, just cut up small - it's all about the taste when it comes down to it i guess!

thanks again everyone, you've given me loads of options

1sttimer_2

Sorry I didn't get back earlier - have been off work sick. Here is the recipe I promised. They are sooooooo good and easy to do - can't wait till Christmas to eat them!

Mixed Mushroom and Brie Purses
Ingredients
½ oz (15g butter)
2oz (50g) button mushrooms, sliced
3oz (75g) oyster mushrooms, sliced
3oz (75g) pleurot mushrooms, sliced
1 garlic clove, crushed
3 tbsp chopped fresh dill
12oz (325g) packet frozen puff pastry, thawed
1 egg, beaten
4oz (100g) brie, cubed

Method
1. Melt butter in frying pan. Fry mushrooms and garlic for 8 min until soft. Stir in dill. Remove from heat. Cool.
2. Meanwhile, cut pastry into quarters. On a lightly floured surface, roll out 4, 8” (20cm) circles, brush edges with a little beaten egg.
3. Stir brie into mushroom mixture. Spoon onto centre of each pastry circle. Gather edges together. Pinch and twist to give a purse effect. Chill for 30 min.
4. Put on greased baking sheet. Brush with remaining beaten egg. Cook at 425oF, 220oC, Gas 7 for 20 min.

Mix and match the mushrooms to your liking (I’ve never found pleurot mushrooms). You can make these the day before if necessary and adjust sizes of circles to suit your arrangements. I prefer smaller ones and always have to make double!

Myrtle

I use quorn ones cut into bit sized pieces, then wrapped in slices of fried smoked tofu (use a cocktail stick to hold in place). Yum!