Vegan Sausage Rolls

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JustIngredients Sage

Perfect party food made vegan!


250g Mushrooms
3 tablespoons Olive oil
2 Leeks chopped
2 Garlic cloves
1 tablespoon Sage
1 tablespoon Miso paste
2 teaspoon Dijon mustard
30g Chesnuts finely chopped
70g Breadcrumbs
Puff pastry
Plain flour
Almond milk


Place the mushrooms into a food processor and pulse until finely chopped. Add half the oil to a frying pan, add the leeks with a pinch of salt and fry for 15 minutes or until soft and golden brown. Scoop the leeks into a bowl and leave to cool.

Heat the remaining oil in the pan, fry the mushrooms for 10 minutes over a medium heat. Add the garlic, sage, miso and mustard, fry and leave to cool.

Preheat the oven to 200C or 180C for fan assisted ovens. Add the mushrooms to the leek, add the finely chopped chestnuts and breadcrumbs. Season with salt and pepper.

Roll out the pastry on a floured surface, mould the mushroom filling into a sausage shape down the centre, bring the pastry together and seal along the seam with a fork. Cut into small pieces, lay on a baking tray lined with baking paper and brush with almond milk.

Bake for 25 minutes or until golden brown and sprinkle with seeds before serving.

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