Vegan Sausage Rolls

September 24, 2020

These sausage rolls are so tasty they will be a constant go-to. If opting for a large size sausage roll this recipes will make approx. 10 rolls or,  if making bite-size portions you will get about 20 cocktail size rolls from this mixture.  Freezer-friendly too, pop them straight into the oven from the freezer to create a super speedy mid-afternoon snack.

 

 

Ingredients

Filling

2-3 tbsp plant based Nuttelex

200 g brown mushrooms (fine crumb in food processor)

100 g button mushrooms (fine crumb in food processor)

2 leeks cleaned to remove any dirt then slice

2 large garlic clove crushed

1/2 tsp teaspoon white pepper

1 tin water chestnuts pulsed/chopped to a large crumb in food processor

1 tsp vegetable stock powder

250 g cooked brown rice in a microwavable pouch from your rice isle of the supermarket

1 tbsp brown rice miso paste, a small note (if you cannot access this then in your Asian Isle of your supermarket grab & substitute for a Japanese instant miso soup with spinach & mushroom, use the 2 blocks dissolve in 1/2 cup boiling water then strain in saucepan over the rest of ingredients)

Pastry

4 sheets puff pastry (vegan NOT butter puff pastry)

2 tbsp Soy Milk to brush tops

sesame & poppyseeds to sprinkle (optional)

Directions

1In a saucepan on medium heat, add Nuttelex with the leeks to saute until they collapse & soften then add mushroom crumble with vegetable stock powder, white pepper. Continue mixing as it sautes then add in the brown rice straight from the pouch- mixing in well.

2Next, in a small bowl add the instant miso blocks to boiling water, then strain as you add it rest of rice mix ingredients and let simmer for a couple of minutes before removing from heat to let mixture cool completely.

3Preheat oven to 180 fan forced line trays with baking paper.

4Now on your working surface place a sheet of semi thawed puff pastry, arrange in a line with prepared filling then gently & tightly make into a roll, cut in half or forths then score tops with a sharp knife, brush with soy milk and sprinkle with seeds.

5Bake for 20 minutes until pastry is lightly golden and flaky.

6Enjoy with condiments such as mustard & tomato chutney/sauce.

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