Description
These Vegan Sausage Rolls offer a delicious plant-based alternative to a classic savory snack. Made with textured soy protein, chickpeas, and a flavorful mix of herbs and seasonings, wrapped in flaky vegan puff pastry, they make a perfect appetizer or party treat. The combination of sautéed mushrooms, caramelized onions, and umami-rich ingredients creates a satisfying and hearty filling, while the sesame seed topping adds a delightful crunch.
Ingredients
Scale
Filling
- 150 g textured soy (TVP mince)
- 1 vegetable stock cube
- 2 tablespoons olive oil (for frying)
- 1 red onion (diced)
- 2 cloves garlic (minced)
- 150 g chestnut mushrooms (peeled and diced)
- 1 tablespoon brown sugar
- 2 tablespoons balsamic vinegar
- 1 tablespoon soy sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon white miso paste
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon cracked black pepper
- Sea salt (to taste)
- 400 g tinned chickpeas (rinsed)
Puff Pastry and Assembly
- 1 batch vegan puff pastry (homemade or store-bought)
- 2 tablespoons non-dairy milk
- 1 tablespoon maple syrup (or agave syrup)
- 3 tablespoons sesame seeds
Instructions
- Preparation: Prepare the vegan puff pastry in advance if homemade, and wash and chop all vegetables and ingredients as indicated.
- Rehydrate the Soy Protein: Dissolve the vegetable stock cube in 200ml boiling water, then pour over the textured soy. Let it soak for 5-10 minutes to rehydrate.
- Cook the Vegetables: Heat 2 tablespoons of olive oil in a large saucepan or wok over medium-high heat. Add diced red onion and cook for about 2 minutes until caramelized. Add minced garlic and diced mushrooms, cooking for an additional 5 minutes until soft and browned.
- Add Seasonings: Stir in brown sugar, balsamic vinegar, soy sauce, Dijon mustard, white miso paste, dried thyme, dried rosemary, cracked black pepper, and sea salt. Cook for 30 seconds to caramelize the mixture and develop flavors.
- Add Protein and Chickpeas: Add the soaked textured soy and rinsed chickpeas to the pan. Stir everything until well combined, then remove from heat.
- Blend the Mixture: Allow the mixture to cool for about 10 minutes. Transfer to a food processor and blend until it achieves a pâté-like consistency. Transfer the blended mixture to a bowl and cool to room temperature.
- Shape Sausage Logs: On two sheets of parchment paper, form the blended mixture into two long 16-inch strips. Roll each tightly into logs and refrigerate while you preheat the oven to 190°C (375°F) fan / 210°C (410°F) conventional.
- Prepare Vegan Egg Wash: In a small bowl, mix the non-dairy milk with maple syrup to create a glaze.
- Roll Out Puff Pastry: Roll out the vegan puff pastry into a 16-inch by 14-inch rectangle. Slice down the center lengthwise to create two strips.
- Assemble Rolls: Place one sausage log on each pastry strip, brushing the pastry edges with the vegan egg wash. Carefully roll the pastry around each log, sealing the edges underneath. Trim any excess pastry.
- Cut and Prepare for Baking: Using a sharp knife, cut each roll into 5 equal sausage rolls (or smaller if desired). Place them on a parchment-lined baking sheet. Cut slits into the tops of each roll, brush with the egg wash, and sprinkle sesame seeds on top.
- Bake: Bake in the preheated oven for 20-25 minutes until golden brown and puffed. Allow to cool slightly before serving.
Notes
- Note 1: If making your own vegan puff pastry, prepare it up to 2 days in advance for convenience.
- Note 2: Chestnut mushrooms add a nice texture and flavor, but brown or cremini mushrooms can be substituted.
- Note 3: Brown sugar helps caramelize and balance the savory flavors.
