Vegan sausage rolls

Vegan sausage rolls

Nutrition and extra info

  • Freezable
  • Dairy-free
  • Egg-free
  • Vegan
  • Nutrition: Per serving

  • kcal326
  • fat20g
  • saturates8g
  • carbs27g
  • sugars3g
  • fibre4g
  • protein7g
  • salt1g
  • Ingredients
  • Method
  • Ingredients

  • 250g chestnut mushrooms
  • 3 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…

  • 2 leeks, finely chopped

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 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

    Chestnut

    chest-nut

    ‘Chestnuts roasting on an open fire…’ that kitsch old Nat King Cole song perfectly…

  • 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

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • Method

    1. 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.

    2. 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.

    3. 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. 

    4. 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 six 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 before serving. 

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