Homemade Vegan Sausage Rolls
Straight from the pages of my new cookbook, these vegan sausage rolls, earthy mushrooms, lentils and rosemary to create an authentic meaty bite.
Servings: 25 rolls
Calories: 192kcal
Equipment
- food processor optional
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion finely diced
- 2 celery stalks finely diced
- 1 medium carrot finely diced
- 3 garlic cloves minced
- 10 chestnut mushrooms finely chopped in a food processor, 250-300g
- 1 14-oz can lentils, drained and rinsed 400 grams
- 1 teaspoon dried rosemary
- 1 tablespoon Dijon mustard
- 1 tablespoon nutritional yeast
- 1 tablespoon red miso paste or any you have
- 1 tablespoon apple cider vinegar
- sea salt
- cracked pepper
- 1 cup baby spinach finely chopped
- 3 sheets puff pastry vegan
- ¾ cup panko bread crumbs
- water for sealing your pastry
- 2 tablespoon dairy-free milk
- 1 teaspoon maple syrup
- 1 teaspoon black sesame seeds
Instructions
- Heat the olive oil in a large pan over medium heat and add the onion, celery and carrot. Sauté for 5 minutes, then add the garlic and cook for another 3 minutes or until all the vegetables are tender.
- Add the chopped mushrooms and sauté for 2 minutes and then add the lentils, rosemary, Dijon mustard, nutritional yeast, red miso paste and apple cider vinegar. Cook the mixture down for 5 minutes, until most of the moisture has evaporated. Season with salt and pepper and add the chopped spinach. Remove the mixture from the heat and transfer it to a large bowl to cool completely to avoid soggy rolls.
- To prepare the sausage rolls, preheat the oven to 400°F (200°C) and line two baking trays with greaseproof paper. Remove the puff pastry from the freezer to thaw for 10 minutes. Stir the breadcrumbs into the “sausage” mixture. The mixture should hold together when squeezed; add some more breadcrumbs if needed.
- Slice the thawed pastry sheets in half lengthwise. Take one-half and lay it with the long side closest to you. Wet the sides and the top edge of the pastry with water spoon 3 to 4 tablespoons (45 to 60 g) of the filling onto the pastry edge closest to you. Shape the filling into a log. Gently but firmly roll the pastry and filling away from you to form a long roll. Press the edges to seal.
- Combine the milk and maple syrup in a small bowl. Brush each roll with the it, sprinkle with sesame seeds and place on the lined baking tray seam side down. Repeat with the remaining filling and pastry.
- Slice each roll into 4 or 5 smaller rolls and make an incision into the top of each. Place on the lined baking tray seam side down.
- Bake the rolls in the oven for 20 - 25 minutes or until golden and puffed.
Notes
Recipe Tips
Take the time to cook your mirepoix - onion, celery and carrot mixture. This is the base off the recipe and where we begin building flavour.
Cool the mixture completely before filling your pastry. Hot filling will make your sausage rolls soggy.
FAQs
Can I make these sausage rolls ahead?
You can. Make the sausage rolls and cut them into serving-size pieces. Pop them on a lined baking sheet, wrap the whole thing in cling wrap or foil and store in the fridge until ready to bake and serve. You can do this a day ahead.
Do they freeze well?
Yes! To freeze the rolls, allow them cool on the baking paper before popping them in an airtight, freezer-proof container for up to 3 months.
Nutrition
Calories: 192kcal | Carbohydrates: 16g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Sodium: 130mg | Potassium: 102mg | Vitamin A: 565IU | Vitamin C: 1.2mg | Calcium: 17mg | Iron: 1mg
