Vegan sausage rolls
By Esther Clark
Pack a picnic, or deck out a buffet table with these moreish vegan sausage rolls, made with mushrooms, brown rice miso, mustard and sage
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Prep:20 mins
Cook:50 mins
- Serves 10
- Easy
Nutrition per serving
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kcal 326
-
fat 20g
-
saturates 8g
-
carbs 27g
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sugars 3g
-
fibre 4g
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protein 7g
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salt 1g
Ingredients
- 250g chestnut mushrooms
- 3 tbsp olive oil
- 2 leeks, finely chopped
- 2 large garlic cloves, crushed
- 1 tbsp finely chopped sage leaves
- 1 tbsp brown rice miso
- 2 tsp Dijon mustard
- 30g chestnuts, very finely chopped
- 70g fresh white breadcrumbs
- 1 x 320g sheet ready-rolled puff pastry (not the all-butter version)
- plain flour for dusting
- dairy-free milk (like soya milk), to glaze
Method
Tip the mushrooms into a food processor and pulse until they are very finely chopped. Put half the olive oil in a large frying pan, add the leeks along with a pinch of salt and fry gently for 15 mins or until softened and golden brown. Scrape the leeks out of the pan, into a bowl and set aside to cool a little.
Heat the remaining oil in the pan and fry the mushrooms for 10 mins over a medium heat. Add the garlic, sage, miso and mustard, and fry for a further minute. Leave to cool slightly.
Heat the oven to 200C/180C fan/gas 6. Tip the mushroom mixture into the bowl with the leeks, then add the chestnuts and breadcrumbs. Season, then mix everything together until you have a slightly stiff mixture.
Unravel the pastry on a floured surface, then roll the pastry out so that one side measures 43 cm. Mould the mushroom and leek mixture into a sausage shape down the centre of the pastry, then bring the pastry up around the filling and seal along the seam with a fork. Cut into ten pieces. Lay on a parchment-lined baking sheet and brush each piece with milk. Bake for 25 mins or until deep, golden brown. Leave to cool a little and sprinkle with sesame seeds before serving.
