Vegan Sausage Rolls 

38D7053A-730E-47D2-9C1A-62660A44C2BB-BE5

INGREDIENTS:

For 4 servings

  • 250g chestnut mushrooms

  • 1-2 tbsp olive oil

  • 2 leeks,  finely chopped

  • 3 large garlic cloves, minced

  • 1 tbsp finely chopped sage leaves (or dried sage)

  • 2 tsp Dijon mustard

  • 1 can lentils

  • 70g fresh breadcrumbs

  • 1 x 320g vegan sheet ready-rolled puff pastry (not the all-butter version)

  • dairy-free milk (like oat milk), to glaze

AB5BB202-8FD3-47C4-8DDC-7CF059623DE0_edi

DIRECTIONS:
 

  1. Preheat oven to 180 degrees (C) force.
     

  2. 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.
     

  3. 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.
     

  4. 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
     

  5. 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.
     

  6. Enjoy immediately with ketchup! 

4D71B528-2E60-4F09-9F9F-31EF5E6F5DD9_edi