Not all vegan sausages rolls are the same. This is my variant of the classic sausage rolls, with a mushroom filling. We all know nothing beats a proper homemade version.
- 250g chestnut mushrooms
- 30g chestnuts, very finely chopped
- 70g fresh white breadcrumbs
- 320g sheet ready-rolled puff pastry
- 2 large garlic cloves, crushed
- 1 tbsp finely chopped sage leaves
- 1 tbsp brown rice miso
- 2 tsp Dijon mustard
- 3 tbsp olive oil
- 2 leeks
- plain flour for dusting
- dairy-free milk (like soya milk), to glaze
- Put the mushrooms in a food processor and beat until they are very finely chopped.
- Put half of the olive oil in a large pan, add the leek with a pinch of salt and fry for 15 minutes.
- Remove the leek from the pan, scrape into a bowl and put aside to cool.
- Put the rest of the oil in the pan and fry the mushrooms for 10 minutes over medium heat.
- Add the garlic, sage, miso, and mustard and fry for another minute. Allow cooling slightly.
- Heat the oven to 200C, place the mushroom mixture with the leek in the bowl and add the chestnuts and breadcrumbs.
- Add seasoning, then mix until you have a slightly stiff mixture.
- Unravel the dough on a floured surface and roll out so that one side measures 43 cm.
- Form the mushroom-leek mixture in sausage form in the middle of the dough, then straighten the dough around the filling and close with a fork along the seam. Cut into ten pieces.
- Place on a baking tray lined with parchment and spread milk on each piece.
- Bake for 25 minutes or until deep golden brown.
- Allow cooling.
Carbohydrates: 27 g
Fat: 20 g
Protein: 7 g
Recipe by bbcgoodfood.com
Photo by Alex9500
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