Vegan sausage rolls

October 17, 2021


Pack a picnic, or deck out a buffet desk with these moreish vegan sausage rolls, made with mushrooms, brown rice miso, mustard and sage

  • Preparation and cooking time
    • Prep:20 minutes
    • Cook dinner:50 minutes
  • Straightforward
  • Serves 10

  • Freezable
  • Dairy-free
  • Egg-free
  • Vegan

Diet: Per serving
Nutrient Unit
kcal 326
fats 20g
saturates 8g
carbs 27g
sugars 3g
fibre 4g
protein 7g
salt 1g

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Elements

  • 250g chestnut mushrooms
  • 3 tbsp olive oil
  • 2 leeks, finely chopped
  • 2 giant garlic cloves, crushed
  • 1 tbsp finely chopped sage leaves
  • 1 tbsp brown rice miso
  • 2 tsp Dijon mustard
  • 30g chestnuts, very finely chopped
  • 70g recent white breadcrumbs
  • 1 x 320g sheet ready-rolled puff pastry (not the all-butter model)
  • plain flour for dusting
  • dairy-free milk (like soya milk), to glaze

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Methodology

  • STEP 1

    Tip the mushrooms right into a meals processor and pulse till they’re very finely chopped. Put half the olive oil in a big frying pan, add the leeks together with a pinch of salt and fry gently for 15 minutes or till softened and golden brown. Scrape the leeks out of the pan, right into a bowl and put aside to chill a little bit.

  • STEP 2

    Warmth the remaining oil within the pan and fry the mushrooms for 10 minutes over a medium warmth. Add the garlic, sage, miso and mustard, and fry for an additional minute. Go away to chill barely.

  • STEP 3

    Warmth the oven to 200C/180C fan/gasoline 6. Tip the mushroom combination into the bowl with the leeks, then add the chestnuts and breadcrumbs. Season, then combine every part collectively till you might have a barely stiff combination.

  • STEP 4

    Unravel the pastry on a floured floor, then roll the pastry out in order that one facet measures 43 cm. Mould the mushroom and leek combination right into a sausage form down the centre of the pastry, then deliver the pastry up across the filling and seal alongside the seam with a fork. Reduce into ten items. Lay on a parchment-lined baking sheet and brush each bit with milk. Bake for 25 minutes or till deep, golden brown. Go away to chill a little bit and sprinkle with sesame seeds earlier than serving.