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Vegan Sausage Rolls

Perfect party food made vegan!

Instructions

  • 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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