Vegan Sausage Rolls

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.

Ingredients

• 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

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Instructions

1. Put the mushrooms in a food processor and beat until they are very finely chopped.
2. Put half of the olive oil in a large pan, add the leek with a pinch of salt and fry for 15 minutes.
3. Remove the leek from the pan, scrape into a bowl and put aside to cool.
4. Put the rest of the oil in the pan and fry the mushrooms for 10 minutes over medium heat.
5. Add the garlic, sage, miso, and mustard and fry for another minute. Allow cooling slightly.
6. Heat the oven to 200C, place the mushroom mixture with the leek in the bowl and add the chestnuts and breadcrumbs.
7. Add seasoning, then mix until you have a slightly stiff mixture.
8. Unravel the dough on a floured surface and roll out so that one side measures 43 cm.
9. 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.
10. Place on a baking tray lined with parchment and spread milk on each piece.
11. Bake for 25 minutes or until deep golden brown.
12. Allow cooling.

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60 minutes

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Nutrition facts:

Calories: 326

Carbohydrates: 27 g

Fat: 20 g

Protein: 7 g

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Recipe by bbcgoodfood.com

Photo by Alex9500

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