Pigs in blankets, but make them vegan 🐷 Welcome to Episode 1 of my 12 Plates of Christmas…today we are taking on of the most requested dish & I think I’ve cracked the code! Shout out to @Richard Makin for the rice paper inspo on this, worked an absolute TREAT… Ingredients (makes 12) 80g (approx) tempeh 12 vegan sausages (I used @richmond) 4 sheets rice paper For the marinade 1 tbsp smoked paprika 1 tbsp agave 1 tbsp balsamic vinegar 1 tsp liquid smoke 2 tbsp dark soy sauce 1/2 tsp garlic powder 1/2 tbsp salt For the glaze 1 tsp agave 1 tsp mustard 1 tsp oil 1. Start by using a vegetable peeler to peel your block of tempeh into strips, until you have approximately 24 strips. 2. Mix the marinade ingredients in a Tupperware container and add the peeled tempeh. Mix until the tempeh is fully covered. 3. Leave to marinade for at least 30 minutes (overnight is best). 4. Preheat your oven or airfryer to 200 (airfryer works best) 5. Get a shallow bowl filled with water and dip 1 sheet of rice paper into the bowl at a time. Cut the strip into 3 pieces & lay on a non stick surface. 6. Add two pieces of the tempeh into each strip of rice paper and fold the other half over so it covers the tempeh. Wrap this around your sausage and snip off any excess rice paper. Repeat this process until you cover all 12 sausages. 7. Add the sausages to a baking tray, drizzle with a little oil and bake for 15 minutes, turning over half way. 8. Mix the glaze ingredients together and once the sausages have baked for 15 minutes, use a pastry brush to add the glaze evenly on top. Bake for further 5 minutes or until crispy and serve immediately. #veganchristmas #veganpigsinblankets #pigsinblankets #veganbacon - @ellysplate