Name: Vegan sausage rolls
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 10
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

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

1 hr 10 min total 20 min prep 50 min cook 10 326 cal

Instructions

Tap a step to mark it done

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.