Vegan sausage rolls
- Preparation and cooking time
- Total time
- Easy
- Makes 8
Ingredients
- 10g dried wild mushrooms
- 1 small onion, finely chopped
- 1 stick celery, finely chopped
- 1 tbsp olive oil, plus extra for brushing
- 250g chestnut mushrooms, finely chopped
- leaves picked to make 1 tsp thyme
- 1 tbsp brown miso
- 400g tin pinto or kidney beans, drained
- finely chopped to make 1 tbsp flat-leaf parsley
- ¾ tsp dried sage
- a good grating nutmeg
- 50g soft breadcrumbs
- 320g pack ready rolled puff pastry
- 2 tsp sesame or poppy seeds (or a mixture)
Method
- STEP 1
Pour 150ml of just-boiled water over the dried mushrooms to soak.
- STEP 2
Fry the onion and celery in a large frying pan with the oil and a pinch of salt for 10-15 minutes until softened and golden.
- STEP 3
Drain the dried mushrooms, reserving the liquid, then finely chop. Add to the pan with the soaking liquid, chestnut mushrooms and thyme leaves. Turn the heat down to very low and cook for 20 minutes until the mushrooms are very soft and drying out. Scrape into a big mixing bowl and stir in the miso.
- STEP 4
Whizz the beans in a food processor or blender to a paste. Tip into the bowl with the mushrooms and add the parsley, sage, nutmeg and breadcrumbs. Season (go heavy on the pepper), then mix really well.
- STEP 5
Heat the oven to 200C/fan 180C/gas 6. Cut the sheet of pastry in half lengthways, then spoon 1/2 the mixture along the middle of one of the pastry lengths, squeezing the filling into a firm sausage shape. Fold or roll, the pastry up and over the filling, pinching where the pastry meets, then flip the roll so the pastry join is underneath. Cut into 4 equal rolls and repeat with the remaining filling and pastry. Brush the tops with a little more oil, then scatter with your choice of seeds. Bake on baking sheets for 25 minutes until golden, then serve.
