Vegan Sausage Rolls
User Reviews
4.8
Vegan Sausage Rolls
Description
The filling for these vegan sausage rolls starts with soaking dried porcini mushrooms in hot water to create a flavorful stock, which dramatically enhances the umami quality. Mixed nuts are ground to a coarse texture and combined with breadcrumbs, sautéed onions, garlic, chestnut mushrooms, and rosemary sautéed until tender and fragrant. Soy sauce and yeast extract add savoriness to the mixture, which is formed into a dough-like filling.
The filling is cooled before shaping, ensuring it holds together well inside the puff pastry. Vegan puff pastry is rolled and cut to size, encasing the filling before being scored and brushed with a mixture of plant-based milk and maple syrup to give a desirable golden, slightly glossy finish when baked.
These sausage rolls deliver a balance of nutty texture, deep mushroom flavor, and herbaceous notes wrapped inside flaky pastry, making them an excellent vegan alternative for snack or party fare with substantial taste and satisfying mouthfeel.
Ingredients
- ½ cup dried porcini mushroom
- 200 ml water
- 2 cup mixed nuts walnut, cashews ,brasil nuts and almonds
- 1 ½ cup breadcrumbs
- 1 onion
- 4 garlic cloves
- 250 g chestnut mushrooms
- rosemary few springs
- 2 tablespoon soy sauce
- 1 teaspoon yeast extract you can substitute for miso paste
- salt
- black pepper
- 1 heet vegan puff pastry
Vegan Egg wash
- 3 tablespoon plant-based milk
- 1 teaspoon maple syrup
Instructions
Make the filling
- Prepare the mushroom stock by breaking the dried porcini mushrooms into small pieces and soaking them in 200 ml of boiling water.
- In a food processor, add the nuts and ground them by pulsing until they have the desired consistency and set aside. If you are making homemade bread crumbs, add the bread into the food processor and pulse until you have fine bread crumbs.
- Preheat the oven to 200C/400F.
- Heat some olive oil in a frying pan. Finely chop onion and garlic and add to the pan. Fry until translucent and add roughly chopped mushrooms and finely chopped rosemary. Sauté for a couple of minutes. Turn the heat off.
- Add the grounded nuts and bread crumbs and mix together.
- Pour the soy sauce and yeast extract. Add the dried mushrooms stock, combine all the ingredients until a dough is formed, and set aside to cool.
- Let the mixture cool before shaping it.
Wrap and score the Sausage Rolls
- Roll the puff pastry and cut it in half, length-wise. You will have two pieces of pastry, to make two different rows of sausage rolls.
- Place half of the mixture on one of the puff pastry pieces, and shape the filling into a long and thin row. Repeat for the other piece with the rest of the filling mixture.
- Fold one side of the pastry over the other, covering the filling, and pinch to close. Make sure you cut any excess pastry. To pinch the pastry, we like using a fork. This way, you make sure it doesn't open while baking, and it gives the sausage rolls a nice pattern.
- Cut the sausage rolls into 4-5-inch long pieces. That should be around 5-6 sausage rolls per row.
- Place the cut sausage rolls on a baking tray prepared with baking paper to prevent them from sticking.
- Using a baking brush, add some milk and maple syrup mixture, which replaces the egg normally used. Score a few lines per roll, for venting. Then sprinkle some sesame seeds on top.
Bake
- Bake them in a preheated oven (200C or 400F) for about 30 minutes or until flaky and golden.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12rolls
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Calories | 324kcal | 16% |
| Carbohydrates | 28g | 9% |
| Protein | 9g | 18% |
| Fat | 21g | 32% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Sodium | 340mg | 14% |
| Potassium | 328mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 4IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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