Vegan Pigs In Blankets: Sticky And Delicious
Sticky vegan pigs in blankets are easy to make without recourse to a commercial bacon substitute. This recipe uses sweet and smoky carrot ribbons and it’s delicious. Vegetarians and vegans no longer need to be left out. This traditional Christmas side dish also makes for a fabulous festive snack.
As a vegetarian I’ve been deprived of pigs in blankets for more years than I care to remember. No more.
What Are Pigs In Blankets?
Pigs in blankets are essentially chipolatas or small sausages wrapped in bacon. They’re a traditional accompaniment to a British Christmas roast dinner. They’re also known as wrapped sausages and pigs in skins. In Scotland they’re often referred to as kilted soldiers.
In the United States, however, pigs in a blanket are something quite different. They’re small hot dog sausages wrapped in pastry and usually served as an appetiser. I think we call those sausage rolls.
My vegan version is an adaptation of the original. The recipe is for small vegan sausages wrapped in sweet and smoky carrot ribbons, aka vegan “bacon”.
Vegan Pigs In Blankets
My vegan pigs in blankets are a partial cheat. I haven’t made the sausages, as I do for my favourite veggie sausage rolls. But I have made the bacon. It’s actually incredibly easy and only takes a few minutes.
The carrot ribbons need to soften in the marinade as well as soak up some of the flavour. This only takes about five minutes though.
Yes, you could just use fake vegan bacon, but carrot works surprisingly well and your pigs in blankets will have less additives in them as a result. The carrot ribbons smell surprisingly like bacon and sort of look a bit like it too.
Apart from anything else, carrots are a lot cheaper than commercial bacon substitutes. They’re also healthier.
If you’re wanting to get ahead, prepare the pigs in blankets on the day before needed and cook just before you’re ready to serve.
As an aside, if you think that those new to plant-based eating can’t enjoy the foods they used to, its surprising how many traditional recipes you can easily convert. Take a look at my recipes for vegan butter, vegan mayonnaise, vegan ‘Parmesan’ cheese and these vegan Ina Garten recipes.
Which Vegan Sausages To Use
Vegan chipolatas are ideal for this recipe. They’re slim sausages that are easier to wrap than fat ones. And to boot, chipolatas are the traditional sausage for pigs in blankets.
However, they’re not the easiest items to source. I couldn’t find any in my local supermarket, so I improvised. Instead of chipolatas, I bought a pack of eight thinnish vegan sausages and cut them in half. I used plain Richmond sausages, which I quite like anyway.
You could use vegan cocktail sausages instead. They’re easier to get hold of than chipolatas, but I find them a bit too small and fiddly. The good ones are also ridiculously expensive.
Try and use plain chipolatas or sausages rather than flavoured ones if you can. There’s plenty of flavour in the marinade.
Pigs In Blankets: Step-by-Step
Although the recipe below is for sixteen pigs in blankets, you can easily make more or less than this. I’ve allowed two per person, but it obviously depends on how many people you’re catering for and what size packs of sausages you use. CT suggests it also depends on how greedy your guests are.
Step 1. Make Marinade
To make the carrot marinade, place all of the requisite ingredients into a medium sized bowl. Then simply whisk them all together.
Top Tip
The marinade is enough for sixteen chipolatas, so dial up the quantities as needed if you’re making more. If you’re making less, just add any leftover marinade to your gravy.
Step 2. Prepare Carrot Ribbons
Wash and scrub the carrot(s). There’s no need to peel, although you may want to discard the first strip, which will mostly be skin.
Using a sharp vegetable peeler, peel thin ribbons down the full length of the carrot.
Top Tip
Use a nice long carrot to make the ribbons, so there’s plenty to wrap around the sausages. You may need more than one carrot, depending on size and shape.
Step 3. Marinade Carrot Ribbons
Place the ribbons into the bowl of marinade and give them a good stir.
Leave them to soak for five minutes, giving an occasional stir. It’s this process that turns the carrot ribbons into vegan “bacon”. It not only allows them to soak up the flavours, but will soften them too, thus making them more pliable. It also gives the carrot ribbons a sticky quality so they’ll adhere to the sausages.
Top Tip
Although five minutes is long enough to marinade the carrots, the longer you leave them the more they will soak up the flavour. The more pliable they will become too. I like to leave mine for twenty to thirty minutes.
Step 3. Wrap Sausages
Whilst the carrots are marinading, line a baking tin with parchment or greaseproof paper. You don’t need to line your tin, but it sure makes cleaning up a lot easier. No soaking and scrubbing required.
If you’re using standard sized sausages, cut them in half.
Grab a carrot ribbon from the marinade bowl and wrap it at a slight angle around one of the chipolatas. Ideally you want most of the sausage covered with just the two ends poking out.
Place it seam-side-down on the baking tray, then do the next one. Keep going until all the sausages are wrapped. If some of the ribbons aren’t quite wide enough, use two instead of one.
Brush each one liberally with the leftover marinade.
I always have a pack of cocktail sticks to hand, just in case. But I’ve actually never needed them. The carrot “bacon” tends to stay in place. If you feel you need to secure them with a stick though, please do so.
Top Tip
If you buy regular vegan sausages, as I did, try to buy slim ones. You can make them a bit longer and thinner by rolling them gently on a board. I added nearly a couple of centimetres (over half an inch) to mine.
Then just cut them in half with a sharp knife.
Step 4. Cook Bacon Wrapped Sausages
Place the tray on the top shelf of a hot oven. Roast for fifteen minutes, then take it out and quickly brush the vegan pigs in blankets with any remaining marinade.
Roast them for a further ten to fifteen minutes or until they’re done to your liking. Vegan sausages rarely achieve the dark colour of meat sausages I’ve noticed.
If using cocktail sticks to secure the “bacon”, remove them before serving.
Top Tip
If you have any leftover marinade, add it to your gravy.
Can You Cook Pigs In Blankets In An Air Fryer?
Yes, you can absolutely cook pigs in blankets in an air fryer. This will very much depend on the size of your air-fryer though and how many sausages you need to cook.
Depending on what type of air fryer you have, you can do one of two things. If you have a drawer-type, line the bottom of the basket with baking paper and then put the sausages directly in it. For a shelf-type air fryer, use a lined baking tin or tray.
Follow the instructions in the recipe card below, but cook at 170℃ (338℉) instead of 190℃ (375℉) for twenty to twenty five minutes.
Do Carrot Ribbons Taste Of Bacon?
To be honest, I couldn’t tell you if these sweet and smoky carrot ribbons taste anything like bacon. It’s been way too long since I’ve eaten any kind of meat. But whilst they were marinading and later cooking, the smell really reminded me of bacon.
Other Side Dishes For The Christmas Table You Might Like
- Braised red cabbage
- Carrot & swede mash
- How to cook the perfect Brussels sprouts
- Roasted squash with sage, hazelnuts & brown butter
- Stir-fried Brussels sprouts with leeks
- Vegan stuffing with tempeh and chestnuts
And if you’re looking for a good vegan and veggie loaf for your festive dinner, look no further. This lentil and brazil nut loaf is my go to at Christmas. It contains a layer of sage and onion stuffing and you can top it with cranberries for an extra festive touch if you feel inclined to do so.
And if nut roast doesn’t do it for you, how about this vegan mushroom wellington?
One more thing, don’t forget that all important vegan gravy.
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these vegan pigs in blankets, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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If you’d like more Christmas recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.
Choclette x
Vegan Pigs In Blankets. PIN IT.
Vegan Pigs In Blankets
Ingredients
- 16 vegan chipolatas (I used 8 slim sausages and cut them in half)
- 1-2 long carrots topped, tailed and scrubbed
Marinade
- 1 tsp olive oil
- 1 tsp soy sauce
- 1 tbsp maple syrup*
- ½ tsp smoked paprika
- 1 pinch smoked sea salt (optional)
Instructions
- Preheat oven to 190℃ (170℃ fan, 375℉, Gas 5).
- Whisk the marinade ingredients together in a large bowl.1 tsp olive oil, 1 tsp soy sauce, 1 tbsp maple syrup*, ½ tsp smoked paprika, 1 pinch smoked sea salt
- Using a sharp vegetable peeler, peel the carrot lengthways into thin ribbons. You’ll need at least sixteen.1-2 long carrots
- Marinade carrot ribbons for five minutes.
- Wrap a carrot ribbon around each chipolata. You may need to use two if they’re thin ones. If needed, secure with a cocktail stick.16 vegan chipolatas
- Place on a lined baking tray and brush all over with the marinade.
- Pop onto the top shelf of the oven and roast for 25 to 30 minutes or until they’re done to your liking. Halfway through cooking, brush with the marinade once again.
- If using, remove the cocktail sticks before serving.
Notes
Nutrition Estimate
Sharing
I’m sharing this recipe for vegan “bacon” wrapped sausages with The Family Food Kitchen for #CookBlogShare.
Fantastic, great replacement for the real thing.
But can I freeze them for Christmas day?
Cooked or uncooked?????
Hi Angela. I’ve not tried freezing them. But if I were to do so I’d definitely do them uncooked. Freeze them on a tray with the seem side down as described. Once frozen pack them into a sealed container or bag. Then cook from frozen, with seem side down. Or you could make them the day before and keep in the fridge? My only concern is that the flavour might drain away from the “bacon” slices. Let me know how it goes.
can these be frozen? I like to get lots done before Christmas and these sound perfect!
I completely understand the wanting to get ahead. However, I haven’t tried freezing these, so I can’t tell you for sure. I don’t see why they wouldn’t freeze once cooked, or partially cooked. You might need to stick cocktail sticks in though to keep the carrot on. I’m going to have to leave that one with you, but do let me know how it goes if you give it a try. You can make them the day before and just keep them in the fridge before cooking.
Such a clever recipe! Ideal for vegans and vegetarians at Christmas.
Exactly, it makes such a difference when you are very much part of the Christmas dinner, rather than a sideline.
That’s so clever! I had to look twice to check this wasn’t actually real bacon! Brilliant idea I’m giving these a go for party table food.
It’s one of the reasons I reckon carrot works so well. And they’re great party food. Just make sure CT isn’t around or they’ll be gone before anyone else gets a look in.
I LOVE that you’ve used Carrot Ribbons… What a brilliant idea. You are so inventive. Thanks so much for sharing xxx
Thank you Kate. I’m quite pleased by the carrot’s almost bacon like appearance.
These were so easy to make and were devoured by our meat-free friends with a roast dinner. We loved it.
Ooh a roast dinner. I haven’t had one of those in far too long. Glad everyone enjoyed the pigs in blankets.
i really liked the carrot ribbons. it gives it a nice sweet, soft and crunchy wrap. i’m totally making this for my kid!
Yes exactly Nancy, you’ve described the carrot bacon perfectly.
I am happy that you enjoyed them!
angiesrecipes
We really do enjoy these pigs-in-blankets Angie. They always seem such a treat.