1 large white onion, chopped and set aside
2 garlic cloves, finely chopped
Zest of a lemon
2 cups vegan ground meat
6 vegan sausages
1 tsp dried rosemary or 1 tbsp fresh
1/2 tsp dried sage or 1 tsp fresh
1/4 tsp nutmeg
1/2 tsp curry powder
1 tbsp HP brown sauce
1 tbsp fresh flat leaf parsley, finely chopped
2 slices brown bread, processed into bread crumbs
1 cup firm silken tofu
salt to taste
1/4 tsp vegetable stock powder
1 package puff pastry
Process your onion in the food processor, and transfer into a large mixing bowl. Process the bread in the processor, and add to the onion. Repeat the same with the sausages, and add to the mix, Process the tofu until smooth then add to the mix. Add in the herbs and all the remaining ingredients, and with clean hands knead the mix. Form into to a large ball.
Roll the ball into a large sausage shape and using cling wrap, wrap the sausage, like a Christmas cracker, Then wrap the same way in foil.
Steam the sausage for 15 to 20 minutes in a large pan.
Roll out your pastry into a large rectangle. Place the sausage in the centre length ways, and roll the pastry around it.
Gently place it on a greased baking dish, pour a little oil of your choice around it, together with a few springs of rosemary, cover in foil and bake in the oven on a low 300F heat for 35 minutes.
Uncover, and bake until nice and golden.
Remove from the oven and serve with vegan brown gravy.