Vegan Sausage Rolls

Method

Make these moreish vegan sausage rolls with mushroom, brown rice miso, mustard and sage.

  • STEP 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.

  • STEP 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.

  • STEP 3

    Heat the oven to 200°C/180°C 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.

  • STEP 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 ten 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 and sprinkle with sesame seeds before serving.

Credit: Esther Clark

Ingredients

Prep time: 20 Minutes

Cook time: 50 Minutes

Serves: 10

  • 250g chestnut mushrooms

  • 3 tbsp olive oil

  • 2 leeks, finely chopped

  • 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

  • 70g fresh white breadcrumbs

  • 1 x 320g sheet ready-rolled puff pastry

  • plain flour for dusting

  • dairy-free milk (like soya milk), to glaze