Vegan Sausage Rolls

Vegan Sausage Rolls

40 minutes
15 minutes
25 minutes
4 Servings
80g Walnuts, blended into a flour
1 Red Onion, finely chopped
200g Chestnut Mushrooms, finely chopped
25g Sundried Tomato, chopped
2tbsp Geo Watkins Mushroom Ketchup
10g Bread Crumbs
1tsp Smoked Paprika
1tsp Garlic Granules
1tsp Dried Sage
1tsp Oil
Vegan Puff Pastry, to roll
Sesame Seeds, to top
Soy Milk, to brush

1. Add your walnuts into a food processor until you get a coarse flour.

2. Sauté the onion in oil until softened and then add the mushrooms, Geo Watkins Mushroom Ketchup, smoked paprika, dried sage and garlic granules and cook until the liquid has evaporated, and becomes a sticky mass.

3. Add your cooked mushrooms and onions to the food processor together with chopped sun-dried tomatoes and blend until it becomes smooth.

4. Add it to mixing bowl with the walnut flour and dried bread crumbs and mix together until you get a sticky dough-like mix.

5. Form balls with your hands and then roll them out on a wooden board to create sausage shapes.

6. Roll out a vegan puff pastry sheet and place the sausage in the left-hand corner. Cut the puff pastry sheet into 4 quarters. Roll the sausage into the sheet and then fold in the ends so it's encased on all sides. Flatten a tiny bit with your hands. Then make small horizontal cuts.

7. Brush your rolls with soy milk and sprinkle sesame seeds on top.

8. Place on a baking tray lined with a baking paper and bake in the preheated oven at 180C (360F) for 25 min or until the puff pastry has a nice golden glow.
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