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vegan pigs in blankets
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5 from 3 votes

Vegan Pigs In Blankets

Crispy yet succulent vegan pigs in blankets, just perfect for a vegan Christmas dinner! Made with vegan sausages and homemade vegan bacon!
Cook Time20 minutes
Total Time20 minutes
Course: Side Dish, Sides, Snack
Cuisine: All, English
Keyword: vegan pigs in blankets
Servings: 12 servings
Calories: 133kcal

Equipment

  • 1 x mandoline slicer
  • 1 x flat dish
  • 1 x baking tray

Ingredients

  • 1 aubergine
  • 1 tablespoon dark soy sauce
  • 2 tablespoon light soy sauce
  • 2 tablespoon vegetable oil plus more for drizzling
  • 1.5 tablespoon liquid smoke
  • 1 tablespoon maple syrup
  • 1 tablespoon beetroot juice
  • 1 teaspoon marmite optional
  • 2 teaspoon rice flour aka rice starch
  • 6 sheets rice paper aka Vietnamese spring roll wrappers
  • 12 mini vegan sausages or 6 regular vegan sausages, ideally a variety with a skin.
Metric - US Customary

Instructions

  • Preheat oven to 200 °C. Line a baking tray with baking parchment.
  • Remove the green top from the aubergine then slice in half lengthways. Using a potato peeler, peel the skin from one of the aubergine halves and reserve the other half for use in a different recipe.
    1 aubergine
  • Slice the peeled aubergine lengthways using a mandolin until you have 6 very thin slices of aubergine.
  • In a flat dish, mix together dark soy, light soy, 2 tablespoon vegetable oil, liquid smoke, maple syrup, beetroot juice, marmite and rice flour.
    1 tablespoon dark soy sauce, 2 tablespoon light soy sauce, 2 tablespoon vegetable oil, 1.5 tablespoon liquid smoke, 1 tablespoon maple syrup, 1 tablespoon beetroot juice, 1 teaspoon marmite, 2 teaspoon rice flour
  • Dunk a slice of aubergine in the marinade and push down firmly with your fingers to ensure it absorbs the marinade all over. Remove from the marinade and place on a chopping board. Slice the strip of aubergine lengthways down the centre to make a rasher-shape. Repeat this process with remaining aubergine slices until you have 12 strips of aubergine bacon.
  • Cut a sheet of rice paper in half and dunk a few times in cold water. Place one strip of marinated aubergine in the middle then fold over the edges of the rice paper to wrap it up. Place a sausage on the piece of aubergine bacon and wrap tightly then place on a baking tray lined with baking parchment. Repeat with remaining sausages, aubergine strips and rice paper.
    6 sheets rice paper, 12 mini vegan sausages
  • Drizzle the pigs in blankets with extra vegetable oil then bake for 20 minutes or until crispy and bubbling.

Nutrition

Calories: 133kcal | Carbohydrates: 11g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 594mg | Potassium: 164mg | Fiber: 3g | Sugar: 2g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 10mg