Recipe number two in Picknic’s sausage roll week is not only delicious, moist, and unbelievably easy to make, it’s bloomin’ vegan, too! So you can have your cake (or sausage roll) and eat it!
Before coming up with a recipe for vegan sausage rolls, I had no idea that you could get vegan puff pastry – let alone the fact that basically all shop-bought puff pastry is vegan.
The naturally meaty texture of mushrooms makes it a perfect (and tasty!) substitute to meat, and the walnuts and breadcrumbs help to hold the mixture together so that it becomes that sausage-like texture you need to make a sausage roll.
Ideally for this recipe you will need a blender – you could probably make the sausage rolls in under ten minutes if you’ve got your whizzer. Without it, you’ll just need to chop or crush everything very finely.
Makes about 6-8 hearty sausage rolls.
2 tbsp olive oil
250g mushrooms, stalks removed
4 spring onions, ends cut off and any mangy looking layers removed
2 cloves of garlic
1 tsp thyme leaves, chopped
300g puff pastry
Almond milk for glazing
Salt and pepper
- Turn your oven to 200C. Put the oil in a pan over a medium-high heat. Roughly chop your mushrooms, onions, garlic and thyme and bosh ’em up in the whizzer (i.e. put them in your blender), then put the mixture in the pan for around 5-7 minutes. It’s cooked enough when the mushrooms are nice and juicy – you should be able to smell them, too.
- Now whiz the walnuts up until they are as fine as you can get them, and put them in the bowl along with the mushroom mixture, breadcrumbs, and a very generous pinch of salt and pepper. Mix it all up (with your hands if you like – it’s easier).
- Lay your pastry out on a floured surface, cut in half lengthways, and mold your “sausage” mixture down the centre of each half. Then brush one edge of each half with the almond milk and roll the dry side over the mixture to meet the glazed side, pressing down with a fork to make a nice, ridge pattern.
4. Cut each tube in half, then in half again, so you get 6-8, beautiful sausage rolls. Glaze the top of each sausage roll with almond milk, finishing them off with a little grinding of black pepper. Pop them in the oven, and take them out again in 20-25 minutes time.