Vegan Sausage Rolls
INGREDIENTS:
For 4 servings
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250g chestnut mushrooms
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1-2 tbsp olive oil
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2 leeks, finely chopped
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3 large garlic cloves, minced
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1 tbsp finely chopped sage leaves (or dried sage)
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2 tsp Dijon mustard
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1 can lentils
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70g fresh breadcrumbs
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1 x 320g vegan sheet ready-rolled puff pastry (not the all-butter version)
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dairy-free milk (like oat milk), to glaze
DIRECTIONS:
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Preheat oven to 180 degrees (C) force.
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Tip the mushrooms into a food processor and pulse until they are very finely chopped (or do by hand if you don’t have a food processor. Put 1tbsp of olive oil in a large frying pan, add the leeks along with a pinch of salt and fry gently for10 mins or until softened and golden brown. Scrape the leeks out of the pan, into a medium size bowl and set aside to cool a little.
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Heat the remaining 1 tbsp of oil in the pan and fry the mushrooms for 10 mins over a medium heat. Add the garlic, sage, lentils and mustard, and fry for a further minute. Leave to cool slightly.
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Tip the mushroom mixture into the bowl with the leeks, then add the breadcrumbs. Season, then mix everything together until you have a slightly stiff mixture
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Unravel the pastry, then slice down the middle length ways so you’re left with two long rectangular strips. Mould the mushroom and leek mixture into a sausage shape down the centre of each strip of 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 and sprinkle with sesame seeds. Bake for 25 mins or until deep, golden brown.
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Enjoy immediately with ketchup!
