Vegan Pigs in a Blanket
Hello & Happy Monday!!
I was thinking I should start the week of by sharing a recipe that’s more healthy and plant based since we may have enjoyed ourselves a little too much this past weekend (myself included), but then I thought..
What about Vegan Pigs in a Blanket..?!
I haven’t had pork in ages nor do I ever even crave it, but this concoction that was huge in the mid 90’s was something that came to mind weeks ago while brainstorming for things I would love to see vegan!
Although they do have these mini sausages as of 2015 from Field Roast (amazing), they still don’t offer a ready made croissant product and if they did I guarantee it would be chock full of preservatives so I took the liberty of creating a Vegan Pigs in A Blanket recipe with a homemade Honey Mustard Sauce!!
Since this is one of the last few days before starting my last semester of grad school I figured I would cut to the good stuff before its all about salads and veggies lol (those days are coming)
This recipe is fab for a myriad of reasons:
Great for parties
Great for Kids
The sauce is superb!
- 2¼ cups bread flour
- 1 teaspoon active dry yeast
- ½ cup + 2 teaspoons water
- 1 teaspoon salt
- 2 tablespoons + 2 teaspoons sugar
- 1½ tablespoons melted vegan butter
- 9 tablespoons dairy-free margarine, frozen*
- 2 tbsp poppy seeds
- 1 package Field Roast cocktail Sausages or hotdogs
- 2 tbsp dijon mustard
- 1/2 cup Veganaise
- Squeeze of lemon
- 1 tbsp spicy mustard
- To make the dough, combine all of the dry ingredients together in a large bowl until well distributed. Add in the water and melted vegan butter, and stir thoroughly to incorporate.
- Mix everything together and knead until a smooth dough is formed. Let rest in the fridge for 20-30 minutes.
- Turn the dough out onto a floured surface and knead by hand for about 10 to 15 minutes, until smooth and elastic. Place in a lightly greased bowl, cover with plastic wrap, and let rest in the refrigerator for about 30 minutes.
- Once properly chilled, roll the dough out into a rectangle. Roll the whole thing out gently to a thickness of about 1 cm and cut it with a very sharp knife into equal triangles. Coat with vegan butter and place mini dogs in the center
- Roll each triangle up, starting at the widest side or the thinnest side (I used the thinnest, not as pretty lol)
- Top with poppy seeds and place on a greased baking sheet at 350ºF, and bake for 10-15 minutes. They should be golden brown, but if not, bake for an additional 5 to 10 minutes as necessary.
- For the mustard sauce throw everything together and mix well!
- Let cool before serving with mustard sauce