Description
Delicious vegan sausage rolls made with a savory mix of textured soy protein, mushrooms, and chickpeas wrapped in flaky vegan puff pastry. These sausage rolls are perfect as a savory snack or appetizer, combining rich umami flavors with a crisp, golden crust.
Ingredients
Scale
Vegan Puff Pastry
- 1 batch vegan puff pastry (*see note 1)
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 *see note 2)
- 1 tablespoon brown sugar (*see note 3)
- 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)
Finishing
- 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, up to 2 days ahead. Wash and chop all vegetables and ingredients as specified.
- Rehydrate the soy protein: Dissolve the vegetable stock cube in 200ml boiling water and pour over the textured soy in a bowl. Let it soak for 5-10 minutes to rehydrate.
- Fry the vegetables: Heat 2 tablespoons of olive oil in a large saucepan or wok over medium-high heat. Add the diced red onion and cook for 2 minutes until starting to brown. Add minced garlic and diced mushrooms, cooking for about 5 minutes until everything is cooked through evenly.
- Add flavorings: Stir in the brown sugar, balsamic vinegar, soy sauce, Dijon mustard, white miso paste, dried thyme, dried rosemary, cracked black pepper, and sea salt. Cook for another 30 seconds to let the ingredients caramelize nicely.
- Add protein and chickpeas: Mix in the drained chickpeas and the rehydrated textured soy protein. Stir well to combine, then remove the pan from heat.
- Blend the mixture: Let the mixture cool for about 10 minutes, then transfer it to a food processor. Blend for several minutes until it forms a smooth, pâté-like consistency. Transfer the mixture to a large bowl and let it cool to room temperature.
- Shape the sausage logs: Place two sheets of parchment paper on your work surface. Divide the sausage mixture into two equal long strips approximately 16 inches in length on each sheet. Roll each into a tight log and chill in the refrigerator while you preheat your oven.
- Prepare vegan egg wash: Mix the non-dairy milk and maple syrup in a small bowl to use for brushing the pastry.
- Assemble sausage rolls: Roll out the puff pastry into a rectangle measuring approx 16 by 14 inches. Slice it lengthwise down the middle to create two equal strips. Place a sausage log on top of each pastry strip and brush the pastry lightly with vegan egg wash.
- Roll and cut: Carefully roll the pastry around the sausage logs, trimming any excess pastry and ensuring the seams are underneath. Use a sharp knife to cut each log into 5 sausage rolls (you can make smaller ones if preferred). Arrange them on a parchment-lined baking sheet.
- Final touches: Cut small slits on top of each sausage roll to allow steam to escape. Brush tops with remaining vegan egg wash and sprinkle sesame seeds evenly over each roll.
- Bake: Place the baking sheet in a preheated oven at 190°C/375°F fan (210°C/410°F conventional) and bake for 20-25 minutes or until the sausage rolls are golden brown and puffed up. Remove and serve warm.
Notes
- Note 1: You can use store-bought vegan puff pastry or prepare your own up to 2 days ahead.
- Note 2: Chestnut mushrooms give a nice meaty texture and earthy flavor; peel is optional but recommended for texture.
- Note 3: Brown sugar helps with caramelization and balancing the savory elements in the filling.
