Vegan Pigs In Blankets Recipes

CARROT PIGS IN A BLANKET

Carrot Pigs in a Blanket image

Swapping a hot dog for a carrot takes a bold dose of spices to tame the vegetal sweetness and transform the carrot into a savory treat. Bake the puff pastry until really brown and crisp, so it is fully-cooked through and contrasts with the soft carrot.

Provided by Food Network Kitchen

Categories appetizer

Time 1h30m

Yield about 18 carrot pigs in a blanket

Number Of Ingredients 12

Ingredients

6 to 7 medium carrots (about 12 ounces)
1 tablespoon unsalted butter
1 tablespoon pure maple syrup
1 tablespoon white miso paste
1/2 teaspoon ground coriander
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
Kosher salt and freshly ground pepper
1 sheet frozen puff pastry (half of a 17-ounce package), thawed
Heavy cream or beaten egg, for brushing
Poppy seeds, for sprinkling
Dijon mustard and/or ketchup, for dipping

Steps:

Preheat the oven to 425˚ F. Trim and peel the carrots. If any sections are significantly wider than the others, peel them so the carrot is fairly even in width. Cut into 2-inch lengths and put in a large skillet. Add the butter, maple syrup, miso, coriander, garlic powder, paprika, a pinch each of salt and pepper and 1/2 cup water. Bring to a simmer, stirring occasionally to melt the butter and miso, then cover and reduce the heat to maintain a steady simmer. Cook, stirring occasionally, until the carrots are just tender in the center when pierced with a sharp knife and the liquid has reduced to a thick glaze, 12 to 15 minutes. Remove from the heat and let cool.
Roll out the puff pastry into a thin 11-inch square (dust your surface with flour if the pastry is sticking). Cut into 1/2- to 3/4-inch-wide strips (you'll need as many strips as you have carrot sticks). Wrap a strip of pastry around each carrot stick, overlapping the pastry as needed and leaving the ends of the carrot exposed. Put on an unlined baking sheet, seam-side down. Brush the tops with heavy cream or beaten egg and lightly sprinkle with poppy seeds and salt. Bake until the pastry is golden brown and crisp, 20 to 25 minutes. Serve warm or at room temperature with mustard and/or ketchup for dipping.

VEGAN PIGS IN BLANKETS

Vegan pigs in blankets image

Wrap vegan sausages in dairy-free puff pastry to make these easy pigs in blankets. A great side dish at Christmas, they're also perfect for parties and buffets

Provided by Good Food team

Categories Side dish

Time 50m

Number Of Ingredients 8

Ingredients

½ tbsp vegetable oil
½ sheet ready-rolled dairy-free puff pastry
16 chipolata-style vegan sausages
1 tbsp dried sage
1 tbsp soy milk
1 tbsp vegetable oil
¼ nutmeg, grated
½ garlic clove, grated

Steps:

Use the oil to coat a large baking tray. Unroll the puff pastry on a work surface so it's flat, then cut it into 16 x 10cm-long strips.
Wind a strip of pastry around each sausage, so it looks like a corkscrew. Transfer to the prepared tray and chill for 15 mins. Will keep in the fridge overnight, or the freezer for up to two weeks.
Heat the oven to 220C/200C fan/gas 7. To make the glaze, combine the soy milk, oil, nutmeg, garlic, a pinch of salt and plenty of black pepper in a bowl. Brush the glaze over the pastry spirals using a pastry brush, then sprinkle with the sage. Bake for 25-30 mins, or until the pastry is puffed up and golden, and the sausages are cooked through.

Nutrition Facts : Calories 80 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium

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