Vegan No-sausage Rolls
Servings: 12
Ingredients
- 375 g Ready Roll Puff Pastry
- 2 Shallots diced
- 2 Garlic Cloves minced
- 300 g Mushrooms finely chopped
- 50 g Walnuts finely chopped
- 1 tsp Dried Parsley
- 1 tsp Dried Thyme
- 1 tsp Dijon Mustard
- 50 ml Vegetable Stock
- 50 g Fresh Breadcrumbs
- Soy Milk & Sesame Seeds to finish
Instructions
- Pre-heat you oven to 220°c (200°c for fan assisted ovens or Gas Mark 7) and grease a couple of baking sheets.
- In a large pan gently cook the onion in a little olive oil for about 5 minutes until it's softened. Add the garlic and continue to cook for a further 2 minutes, before adding the mushrooms, walnuts, parsley and thyme. Cook the mixture for about 5 minutes until the mushrooms start to soften.
- Add the mustard and vegetable stock to the mushroom mixture and cook until the liquid has boiled and evaporated and the mixture appears drier. Set aside to cool.
- Once the mushroom mixture has cooled, stir through the breadcrumbs; this completes your filling no-sausage filling.
- Roll out the pastry on a lightly floured surface and cut down the middle length-ways. Divide your no-sausage filling into two and evenly distribute down your rectangles of pastry, using your fingers to shape the filling into sausage shapes.
- Brush the edges of the pastry with a little soy milk and roll around the no-sausage filling. Divide the rolls into 6 individual portions per roll (making 12 sausage rolls in total), before transferring to your pre-lined trays.
- Finish by brushing the no-sausage rolls with the remaining soy milk and sprinkling with a some sesame seeds. Bake in your pre-heated oven for around 20-25 minutes, until golden and puffed up.