Vegan pigs in blankets
A delicious vegan take on a festive classic, these ‘pigs’ in blankets are the perfect side dish for your veggie and vegan guests at Christmas.
- 6 plant-based sausages
- 1 aubergine
- 60ml olive oil
- 1 ½ tbsp maple syrup
- 1 ½ tsp smoked paprika
- ½ tsp smoked salt
- ½ tsp black pepper
Pre-heat your oven to 180c/160c/gas mark 4.
Peel and cut the aubergine into 4 equal pieces.
Then thinly slice each quarter of the aubergine into strips. It will depend on how many sausages you are wrapping as to how many strips you will need. Any unused aubergine can be saved for use later.
In a bowl mix the olive oil, maple syrup, smoked paprika, smoked salt and black pepper until combined.
Add the aubergine strips to the bowl and leave to marinate for 5 minutes.
Wrap an aubergine strip around a sausage in a spiral. You might need a cocktail stick to hold the aubergine in place.
Place the pigs in blankets on a baking tray with the end section of the aubergine touching the tray. This will help it sear and seal so it doesn’t unwrap.
Bake for 15 minutes and serve.