Photo credits – Andy Smart (@smartsnappers)
As National Picnic Week starts on Monday 21st June, what better way to celebrate than by trying out these four delicious vegan recipes, perfect for any picnic in the sunshine! Taken from our upcoming release ‘Feeding Your Vegan Child’ by Sandra Hood, available for pre-order now, launches 29th June.
Vegan sausage rolls (makes 8 sausages, 4 servings) 
There are many shop-bought vegan sausage rolls now available but home-made sausages are worth the trouble and are very quick and easy to make.
For the sausages:
- water or oil for cooking
- 100g mushrooms, sliced
- 1 medium onion, chopped
- 1 garlic clove (optional)
- 1 tsp smoked paprika
- 50g oats
- 400g tin of beans of choice
- 40g of ground almonds (or nut of choice)
- seasoning to taste
- oil for frying
For the pastry:
- 250g plain flour
- 100g margarine
- 5 tbsps very cold water
Method:
- Heat a little water (or oil) in a pan, add the onions and garlic and cook until soft
- Add the mushrooms and cook for a further 5 minutes
- Stir in the oats and add the paprika and cook for a few minutes more
- In a separate bowl mash the beans (or blitz in a blender), add all the other ingredients and form into sausages
- Fry in a little oil, *or baste with oil and bake in a hot over for 20 minutes, turning half way through
- Rub the margarine into the flour to form fine breadcrumbs
- Sprinkle on the water and gently knead until it starts to form a soft but firm mixture
- Roll out into an oblong and on one side of the pastry lay the sausages
- Fold over the pastry and seal the edges with water. Cut into sausage rolls. Brush with plant milk and cook for 20-30 minutes at 200o C/400o F/gas mark 6
Nori rolls (GF) (4 servings)
Ideal for parties and picnics. Instead of the filling in the recipe, you can use other popular fillings such as tofu and avocado, beans and sweet potatoes, sweetcorn and nuts.
- 4 large sheets dried nori
- 50g rice
- 1 medium carrot, diced
- 3 tbsps peas
- 1 spring onion, chopped
- 50g grated soya cheese
Method:
- Cook the rice in boiling water but 5 minutes before it is going to be ready, add the diced carrot and cook for 5 minutes
- Add the peas and onion and bring to the boil, then drain off any remaining water
- Remove from the heat and add the grated cheese. Allow to cool
- Spread it onto the sheets of nori, moisten the edges with water and roll up. Cut each roll into four pieces
Chocolate brownies (makes 16)
No picnic is complete without some delicious chocolate brownies!
- 225 g dates
- 60 g wholemeal flour
- 2 teaspoons baking powder
- 30g cocoa powder
- 100g margarine
- 1 very ripe banana, mashed
- 75 g nuts (optional) of choice e.g. pecans or walnuts
- 1 teaspoon vanilla essence
Method:
- Pre-heat your oven to 180o C/350o F/Gas 4
- Place the dates in a medium saucepan with just enough water to cover them
- Cook over a medium heat for 5 minutes or until soft, then drain off the water, run them under a cold tap to cool and purée the dates
- Cream together the dates and margarine until light and fluffy
- Sift the flour, baking powder and cocoa powder into the date mixture
- Add the banana, nuts (optional) and vanilla essence
- Pour into a lightly oiled tin (18 x 25 cm), spread evenly and bake in the oven for approximately 20-25 minutes or until the brownies start to come away from the sides of the dish
- Allow to cool, then cut and serve
Scones (makes 20)
Finally, some classic scones to complete your picnic spread! Try them with coconut cream and jam for a delicious fruity number.
- 450g self-raising flour
- 100g margarine
- 25g sugar (or replace with dried fruit)
- 235ml water
- pinch salt
Method:
- Pre-heat your oven to 450o F/230o C/gas mark 8
- Grease a large baking sheet with vegetable oil
- Sift the flour and rub in the margarine until fine breadcrumbs are formed
- Stir in the sugar or dried fruit
- Add enough water to make a soft dough
- Knead gently and roll out until about 1 cm/½ inch thickness
- Cut into 20 rounds, brush with plant milk and cook for approximately 8-10 minutes