Mix flax and water in a small bowl and allow to thicken.
Process onion, parsley and walnuts until chunky.
Add almond feta cheese (from above), braggs, flax mix, breadcrumbs (if using), oats and yeast and process until smooth.
Put mix in the fridge for an hour or two to thicken up.
Vegan sausage rolls
Cut a sheet of thawed puff pastry in half, and spread 3tbsp (60g) of mix along one long edge.
Roll pastry around mix and seal with milk.
Cut into four, brush with milk and sprinkle sesame seeds on top.
Cook immediately at 210°C (410°F) for 20 minutes or freeze and cook later at 210°C (410°F) for 25 minutes.
Before: Soak almonds overnight (8 to 16 hours, optional)
During: 20 mins for mix, 40 mins for rolls, 20 mins for cooking
After: None OR 12+ hours (to freeze)
Need: Blender, food processor, oven
^ If you don't presoak your almonds, use 75ml (1/3 cup) of water instead of 5 tsp* To make these vegan sausage rolls gluten-free, use Braggs or tamari instead of soy sauce, make sure your oats are gluten-free, and make or use a gluten-free pastry.