Vegan sausage rolls

Pack a picnic, or deck out a buffet table with these moreish vegan sausage rolls, made with mushrooms, brown rice miso, mustard and sage

  • Prep:20 mins
    Cook:50 mins
  • Serves 10
  • Easy

Nutrition per serving

  • kcal 326
  • fat 20g
  • saturates 8g
  • carbs 27g
  • sugars 3g
  • fibre 4g
  • protein 7g
  • salt 1g

Ingredients

  • 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 (not the all-butter version)
  • plain flour for dusting
  • dairy-free milk (like soya milk), to glaze

Method

  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.

  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.

  3. Heat the oven to 200C/180C 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. 

  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.