On most days, I make everybody’s lunch by 10 in the morning. I typically make lunch bowls and have them waiting in the fridge for lunch. If you need some ideas for quick, easy lunch bowls, check out this post: Plant-Based Lunch Bowls There are lots of yummy ideas there – even if you aren’t a plant-based eater! During the school year, I spend about fifteen to twenty minutes on Sunday afternoon making a dozen lunch bowls (there are four of us). I make bowls for the rest of the week on Wednesday evening. Meal prep is kinda my jam!
But there are days…
There are days when my morning has skewed the entire rest of my day. Days when my kids wake up already arguing. Days when I wake up earlier than I would like – which puts me in a dirty blue funk. Days when Brees escapes out the front door and makes a quick run around the block, enjoying his freedom. By the way, he has done this often enough that we know he just needs a sense of YAHOO! and then he makes a run for our front door. Thank goodness, there was a jolting clap of thunder that sent him scurrying back in a flash. Anyway…
I was having a bad morning.
I didn’t feel like making lunch bowls. I needed a little more comfort.
So I made these.
I had gotten these sweet little vegan sausages in my Imperfect Foods box:
I love Field Roast products, but our local stores don’t carry these little guys. At least, not that I’ve seen. They are about the same diameter as those little cocktail wieners (I love those things!), but are about twice the length.
I dug through the refrigerator and found a couple of cans of crescent roll dough. Seriously, did you know those are vegan? For all their buttery flavor, there’s no actual butter in them. I don’t care how they make them taste like butter. I just care that they are plant-based and Pate-friendly!
So pigs in a blanket, it was!
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You won’t need a bunch of special equipment for this. Just a big cookie sheet/baking pan. I really do suggest that anyone who cooks or bakes should invest in a couple of silicone baking mats. This is one of the best kitchen inventions EVER. On cooking shows, you’ll hear them refer to it as a “Silpat.” Silpat is a brand. They are a little pricey for me, so I found an alternative. Put one of these in the bottom on your sheet pan and you don’t even have to use baking spray. They just don’t stick! And I mean it! Cheese, caramel, balsamic glaze – it does not stick! This is a three pack – 2 half sheets and 1 quarter sheet. They’re really affordable – around $15. And I’ve had mine for three years and they have never failed me! I’ve even put one on the counter and used it to roll out dough!
Where’s the Pig? Vegan Pigs in a Blanket
- 1 package of Field Roast breakfast sausages
- 2 cans of crescent roll dough
- 2 pieces of Chao cheese
- Everything Bagel seasoning
Preheat oven to 375°.
Prepare a large baking sheet by spraying with baking spray or using a silicone baking mat.
Separate dough at perforations into triangles. Roll up one sausage in each triangle. Place on the tray.
When I ran out of sausages, I cut two slices of Chao diagonally into 2 triangles. I laid each one onto a triangle of dough and rolled it up.
Sprinkle each one with Everything Bagel seasoning. Bake for 20 minutes.
Allow to cool for 10 minutes before serving.
Well Duh #1: There are 12 little sausages in the package I had, but two cans of crescent roll dough is 16 crescents. So I filled the last four with triangles of Chao cheese. Let me tell you, next time, I will add Chao to all of them. Just wrap it around the sausage. Because Chao melts into the dreamiest, cheesiest heaven EVER! So try these as written first and then try them with Chao slices. See which way you prefer them!
Well Duh #2: If you can’t find Everything Bagel seasoning, it’s not a deal breaker. You can sprinkle the tops with kosher salt – or just leave them as is. I find my Everything Bagel seasoning at Walmart.
Well Duh #3: I made a quick dipping sauce with 3 tablespoons of Creole (or stone-ground) mustard, 1 tablespoon of Dijon mustard, and 2 tablespoons of maple syrup.
Well Duh #4: I’ve had several readers and friends ask what made us decide to become plant-based eaters. We totally did it for Michael’s health, but here is the book that was partially the reason why we chose plant-based over other eating plans. If you’re even slightly interested, you should read this book! It’s called Forks Over Knives: The Plant-Based Way to Health.
My family loved them! One member actually did ask if they were vegan. When I said that they were, he asked, “Where’s the pig?” hence the recipe title!
No actual pig. No actual butter.
But plenty of actual deliciousness!
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