Pack a picnic, or deck out a buffet desk with these moreish vegan sausage rolls, made with mushrooms, brown rice miso, mustard and sage
- Preparation and cooking time
- Prep:20 minutes
- Cook dinner:50 minutes
- Straightforward
- Serves 10
- Freezable
- Dairy-free
- Egg-free
- Vegan
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Elements
- 250g chestnut mushrooms
- 3 tbsp olive oil
- 2 leeks, finely chopped
- 2 giant garlic cloves, crushed
- 1 tbsp finely chopped sage leaves
- 1 tbsp brown rice miso
- 2 tsp Dijon mustard
- 30g chestnuts, very finely chopped
- 70g recent white breadcrumbs
- 1 x 320g sheet ready-rolled puff pastry (not the all-butter model)
- plain flour for dusting
- dairy-free milk (like soya milk), to glaze
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Methodology
- STEP 1
Tip the mushrooms right into a meals processor and pulse till they’re very finely chopped. Put half the olive oil in a big frying pan, add the leeks together with a pinch of salt and fry gently for 15 minutes or till softened and golden brown. Scrape the leeks out of the pan, right into a bowl and put aside to chill a little bit.
- STEP 2
Warmth the remaining oil within the pan and fry the mushrooms for 10 minutes over a medium warmth. Add the garlic, sage, miso and mustard, and fry for an additional minute. Go away to chill barely.
- STEP 3
Warmth the oven to 200C/180C fan/gasoline 6. Tip the mushroom combination into the bowl with the leeks, then add the chestnuts and breadcrumbs. Season, then combine every part collectively till you might have a barely stiff combination.
- STEP 4
Unravel the pastry on a floured floor, then roll the pastry out in order that one facet measures 43 cm. Mould the mushroom and leek combination right into a sausage form down the centre of the pastry, then deliver the pastry up across the filling and seal alongside the seam with a fork. Reduce into ten items. Lay on a parchment-lined baking sheet and brush each bit with milk. Bake for 25 minutes or till deep, golden brown. Go away to chill a little bit and sprinkle with sesame seeds earlier than serving.