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If you’re looking for delicious recipes that use fresh berries, you’ve come to the right place. We’ve assembled our most loved Love Fresh Berries recipes for you to browse through. If you can’t find a recipe you need, please contact us and we can see if we have what you are looking for.
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Vegan Sausage Roll
Raspberries add a lovely tang to the nut and bean filling in this pastry covered roll.
Makes 4. Prep time 15 minutes. Cook time 25-30 minutes.
For the sausage rolls:
50g pecans
50g hazelnuts
1 tbsp olive oil
1 red onion, finely chopped
2 cloves garlic, crushed
400g can cannellini beans, drained and roughly mashed
50g fresh breadcrumbs
75g raspberries
15 sage leaves, chopped
4 stems oregano, leaves only, chopped
2 tsp yeast extract
375g pack ready rolled puff pastry (vegan)
Plant based milk to glaze
For the spicy raspberry chutney:
1 shallot or half small red onion, diced
1 tbsp olive oil
125g raspberries
1 tbsp brown sugar
1tbsp balsamic vinegar
Pinch chili flakes (optional)
- To make the filling for the sausage rolls: toast the nuts in a pan, moving them around over a medium heat for 3-4 minutes until they begin to change colour and release their aroma. Leave to cool slightly then roughly blitz in a food processor or finely chop.
- Heat the oil in a pan and cook the onions for around 10 minutes until very soft. Add the garlic and cook for another minute. Remove from the heat and stir in the remaining ingredients (except the pastry). Chill for 30 minutes.
- For the raspberry chutney, heat the oil in a small pan, add the onion and cook gently for 5 minutes before adding the raspberries. Cook for a couple of minutes until they are soft and then add the remaining ingredients. Continue a slow simmer for 5 minutes until syrupy then set aside.
- Preheat the oven to 200C/180C fan/gas mark 6. Line a baking tray with a silicon sheet or baking parchment. Remove the pastry from the fridge 10 minutes before it is required then gently unroll on the work surface. Brush the long edges with a little vegan milk or water. Make a line of filling down the middle then roll the pastry up and over forming a sausage shape, keeping the edge underneath. Cut into 4 pieces, make a couple of knife cuts on top, transfer to the baking tray then brush with milk. Bake for 20-25 minutes when the pastry will be puffed up and golden.
- Best served warm with the chutney alongside. Keep in an airtight container in the fridge for up to 3 days.