Vegan Sausage Rolls Recipe
These vegan sausage rolls are simple to make, full of flavour and will leave you wanting more. This batch makes approx 24 portions and you've never know they didn't contain a sausage filling.Ideal for a tasty snack or party food option.
Equipment
- Large Bowl
- Frying Pan
- Sharp Knife
Ingredients
- 1 Onion (can be red onion or white onion)
- 3 Garlic Cloves
- 2 tablespoons Oil (olive oil, sunflower oil..etc)
- 400 grams Chestnut Mushrooms
- 4 Sprigs Thyme Leaves
- Chopped Parsley (optional)
- 4 tablespoons Soy Sauce
- 1 cup Chestnuts (cooked and peeled)
- 2 tablespoons Nutritional Yeast
- Salt & Pepper
- 25 grams Sesame Seeds
- 1 Sheet of Puff Pastry
Instructions
The Filing
- Heat the olive oil in a large frying pan and add the chopped onions and garlic. Cook them over medium heat until the onions are soft. Make sure to keep stirring occasionally so that the crushed garlic clove doesn't burn.
- While the onions are cooking, wash and finely chop the mushrooms and place to one side.
- Run your fingers lightly along the stems of the thyme to take off all of the tiny leaves (you don't need the stems) and set aside.
- Once the onions and garlic are soft and almost clear to look at, add in the mushrooms and cook for around 8 minutes or until the water from them has cooked off.
- Then add in the the soy sauce and thyme leaves and give it all a good stir.
- Reduce the heat until most of the liquid has cooked off and remove the pan from heat.
- Finely chop your chestnuts and add to the pan, along with the nutritional yeast and give it another good stir.
- Give it a taste and add the salt and pepper to your liking.
The Sausage Rolls
- Preheat your oven to 200ยบ C.
- Place your puff pastry sheet either on to a lightly floured surface, or straight on to a lined baking tray and cut down the middle to make 2 rectangles.
- Spoon out your mushroom down the centre of the puffy pastry (don't over fill it) and lightly wet along the edge closest to you.
- Starting with the edge furthest away from you, fold it over the filing towards you (it should reach somewhere around the middle).
- Then lift up the side closest to you and lay the wet edge on top of the pastry from the other side. You can use a fork to help the two edges mesh together.
- Then cut your sausage rolls into bite sized pieces and transfer to your parchment-lined baking sheet. Make sure they are seam side down and they each have enough space on the tray.
- Brush each sausage roll with plant-based milk and sprinkle over your sesame seeds.
- Bake for 22 minutes until the tops are golden brown.