Pastry - Mushroom and walnut sausage rolls recipes

Author: Stacy Coutts  

a savoury mushroom and nut roast in puff pastry These vegan sausage rolls are incredible! The combination of caramelized mushrooms and onions, cashew crumbs and nutritional yeast create a rich, umami, slightly sweet and savory filling that is irresistible rolled in tender, flaky golden puff pastry.

Prue Leith’s Vegan Sausage Rolls

Prue Leith’s Vegan Sausage Rolls
Packed with a rich autumnal mixture of mushrooms, lentils, nuts and seeds, these vegan ‘sausage’ rolls are warming and filling and the perfect finger food for an evening around the bonfire. Vegan or not – everyone will love them.
Yields: 8 items
Number of ingredients: 29
  • 300g plain flour
  • pinch of salt
  • 50g vegan block, cubed and chilled
  • 8–9 tbsp ice-cold water
  • 120g vegan block, frozen
  • 2 tbsp almond milk
  • 1 tsp agave syrup
  • 7g dried porcini mushrooms
  • 100ml just-boiled water
  • 200g chestnut mushrooms
  • 70g walnuts
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 x 400g tin of lentils, drained
  • 2 tbsp brown miso paste
  • 1 tbsp ground flaxseeds
  • juice of ½ lemon
  • large handful of flat-leaf parsley, leaves picked and finely chopped
  • 3 sage sprigs, leaves picked and chopped
  • 3 thyme sprigs, leaves picked and chopped
  • 2 tbsp Dijon mustard
  • salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 2 red onions, finely chopped
  • 1 red chilli, finely chopped
  • 1 garlic clove, crushed
  • 3 tbsp dark muscovado sugar
  • 3 tbsp balsamic vinegar
How to cook:
  1. Make the rough puff pastry. Mix together the flour and salt in a bowl. Rub in the cubes of vegan block using your fingertips until the mixture resembles breadcrumbs. Gradually add enough ice-cold water to form a dough. Tip out the dough onto a lightly floured work surface and roll it out into a rectangle, about 15 x 30cm, with one of the short ends nearest you.
  2. Coarsely grate half the frozen vegan block over the bottom two thirds of the dough. Fold down the top third and fold up the bottom third as if folding a letter.
  3. Turn the folded dough through 90 degrees and roll it out into a 15 x 30cm rectangle again. Repeat Step 2, using the remaining frozen vegan block and fold as before. Wrap the dough and leave it to rest in the fridge for 20 minutes.
  4. Repeat the rolling and folding process twice more, chilling for 20 minutes between each roll and fold.
  5. Make the filling. Place the dried porcini in a heatproof bowl, pour over the just-boiled water, then set aside for 10 minutes, until rehydrated and softened. Drain, reserving the soaking liquid, and finely chop the porcini.
  6. Tip the chestnut mushrooms and walnuts into a food processor and pulse until finely chopped, but do not over process.
  7. Heat the olive oil in a large frying pan over a medium–high heat. Add the onion and cook for 5 minutes, until it is beginning to soften. Add the walnut and mushroom mixture and cook for 5 minutes, until the mushrooms begin to release their liquid.
  8. Add the garlic, the chopped porcini and the soaking liquid. Season with salt and pepper and reduce the heat to low. Cook the filling for 5–10 minutes, until the liquid has boiled and bubbled away. Add the lentils, miso paste, flaxseeds, lemon juice, parsley, sage and thyme and simmer for 2–3 minutes, until dry. Set aside to cool.
  9. Once the mixture has cooled, return it to the food processor and pulse it to a sausagemeat texture. Divide the filling into 8 equal portions and shape each one into a 10cm-long cylinder. Place the cylinders on the lined baking sheet and chill until needed.
  10. Heat the oven to 220°C/200°C fan/425°F/Gas 7.
  11. Roll out the pastry on a lightly floured work surface to a rectangle, about 40 x 30cm. Cut this into 8 smaller rectangles of 10 x 15cm.
  12. Cut 5 or 6 diagonal slits, about 1cm apart, down one side of each pastry rectangle (this will be the side that overlaps the filling).
  13. Spread each rectangle with Dijon mustard, then place a filling cylinder just off centre on the uncut side.
  14. Fold the cut side of the pastry over the filling and seal the edges together. Crimp the edges with a fork so you have a visible seam running down the side of each roll and the diagonal slits are on the top of the filling.
  15. Place the sausage rolls back on the lined baking sheet. Mix the almond milk and agave syrup together and brush this over the sausage rolls to glaze.
  16. Place the baking sheet of sausage rolls into the oven and bake the rolls for 25–30 minutes, until the pastry is golden brown and the filling is cooked through.
  17. Meanwhile, make the caramelised red onion chutney. Heat the olive oil in a small pan. Add the onions and chilli and cook for10–15 minutes, until the onions are soft and just beginning to colour. Add the garlic and sugar, then cook for a further 5 minutes. Add the vinegar and bring the liquid to the boil. Boil, stirring, until the vinegar has evaporated. Remove the pan from the heat and leave the chutney to cool. Serve the chutney with the sausage rolls.
Notes: Vegan Sausage roll recipe, Ingredients · 1 tbsp olive oil · ½ an onion, finely diced · 1 clove of garlic, finely diced · 6 sprigs of sage, finely chopped · 800g chestnut mushrooms, finely

How To Make Vegan Sausage Rolls With Mushrooms

We have teamed up with Vioblock to produce a super easy recipe to make your very own vegan
Duration: 5:15

Mushroom and Nut Roll

Mushroom and Nut Roll
a savoury mushroom and nut roast in puff pastry
Provided by: pbdad
Total time: 40 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: plant based,vegan
Number of ingredients: 9
  • 240 g brown mushrooms (- a punnet)
  • 240 g cooked whole chestnuts (- a pouch)
  • 100 g mixed (unsalted) nuts
  • 240 g red and white cooked quinoa (- a pouch)
  • 3 medium onions
  • 2 tbsp nutritional yeast
  • 1 tbsp dried Rosemary
  • 1 tbsp dried Sage
  • 4 tbsp cooking oil
  • Calories: 449 kcal
  • Carbohydrate: 56 g
  • Protein: 12 g
  • Fat: 21 g
  • Saturated Fat: 2 g
  • Trans Fat: 1 g
  • Sodium: 10 mg
  • Fiber: 6 g
  • Sugar: 3 g
  • Serving Size: 1 serving
How to cook:
  1. Finely chop the onions and gently fry in hemp oil to colour them, add a tablespoon of rosemary and a tablespoon of sage and fry for a minute to release the oils
  2. next add the finely chopped mushrooms and finely chopped chestnuts and cook until reduced by half.
  3. now add the Quinoa and the finely chopped nuts ( blitz them in a chopper) , mix thoroughly and warm through.
  4. check the seasoning (give it a taste)
  5. Once warmed, depending on how much there is, empty into loaf tins and press it down firm and then allow to cool. Place in Fridge and allow to firm up.
  6. Once cool, use the remove enough of the mixture and place into a sheet of foil and form into long sausage shape.
  7. Roll up in the foil and compress with your hands.
  8. Roll out the ready rolled puff pastry and remove the mixture from the foil and place the sausage shape onto the puff pastry and wrap in pastry and cut off any extra.
  9. Wipe the pastry in hempseed oil and sprinkle with sesame seeds and place on a metal tray and bake until golden brown.
  10. Serve with a mixed green salad (or baked beans :-) )
Notes: Vegan sausage rolls recipe, Ingredients · 250g chestnut mushrooms · 3 tbsp olive oil · 2 leeks, finely chopped · 2 large garlic cloves, crushed · 1 tbsp finely chopped sage leaves · 1 tbsp brown

Vegan Mushroom Sausage Rolls

Vegan Mushroom Sausage Rolls
These vegan sausage rolls are incredible! The combination of caramelized mushrooms and onions, cashew crumbs and nutritional yeast create a rich, umami, slightly sweet and savory filling that is irresistible rolled in tender, flaky golden puff pastry. EVERYONE loves this fabulous vegan appetizer - vegan or not! Don't forget the luscious (oil-free) tangy honey mustard dipping sauce!!!
Provided by: Tracy Halasz
Total time: 27 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: Vegan,Vegetarian
Number of ingredients: 13
  • 1 white onion, chopped
  • 3-4 cloves garlic, minced
  • 2 teaspoons olive oil (if oil-free use broth)
  • 5 cups mushrooms (450 g), chopped
  • 6-8 sprigs thyme leaves, fresh
  • 1/4 cup curly parsley, chopped
  • 4-5 tbsp soy sauce (tarmari)
  • 1 cup raw cashew nuts, pulsed
  • 2-3 tablespoons nutritional yeast
  • S&P
  • 1 puff pastry sheet (vegan), cut in half
  • seeds and sprinkles for garnish
  • honey mustard sauce (optional)
How to cook:
  1. Heat 2 teaspoons of oil in a large skillet until shimmering. Add the onions and garlic and cook over medium heat until soft and starting to take on some color.
  2. If oil free, use a splash of broth as necessary to keep the veggies from sticking.
  3. In the meantime, chop the mushrooms (eg. button, oyster, chestnut, cremini or an assortment).
  4. Pull the leaves off the thyme stems and set aside. PRO TIP: You can toss the whole sprig in during cooking and then remove the stems right before serving.
  5. Add the mushrooms to the pan and cook for around 5-7 minutes until they are caramelized the liquid has evaporated.
  6. Add the soy sauce (tamari), thyme leaves/sprigs, and parsley.
  7. Reduce the heat to medium-low and let reduce until most of the liquid has bubbled away. Remove from heat.
  8. Place a big, full cup of cashew nuts in a food processor and pulse until the texture is breadcrumb like. *Could sub another nut eg. walnuts
  9. Add the crumbled cashews and nutritional yeast to the mushroom mixture, stir to combine. Taste the mixture and adjust seasonings to your personal taste.
  10. Assembling the Sausage Rolls
  11. Preheat oven to 400º F.
  12. Roll out the puff pastry on a clean, lightly floured surface. Cut in half lengthways to create a long rectangle (see photo).
  13. Spoon mushroom slightly off center of the pastry. Lightly moisten the long edge of the pastry.
  14. Lift the long side of the pastry up and over the filling - tuck and roll to create a tight roll. Brush more milk to the edge to seal if required.
  15. *I cut them into cocktail size pieces (one or two bite). But you can cut them any size you prefer. See photos.
  16. Arrange the pieces seam side down on a baking sheet. Brush with plant-based milk or melted butter, sprinkle with Everything But the Bagel, a few sesame seeds or chopped parsley.
  17. Baking the Sausage Rolls
  18. Bake until golden approximately 20 minutes. Serve immediately with dipping sauce.
  19. Honey Mustard Dipping Sauce (oil-free + vegan)
  20. Optional but delicious - 5 Minute Honey Mustard Sauce for dipping.
Notes: Vegan Sausage Rolls (Gluten-Free), For the sausage: ; 1 tablespoon coconut oil (or sub olive, vegetable or rapeseed oil) ; 1 onion , diced ; 2 garlic cloves , minced ; 70 g · mushrooms

Nutty Sausage Rolls

Nutty Sausage Rolls
These delicious nutty sausage rolls contain mushrooms and nuts and plenty of flavours, which make them a truly delicious alternative!
Provided by: Veganuary
Total time: 45 minutes
Cook time: 25 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: Vegan
Number of ingredients: 12
  • 100g walnuts
  • 1 red onion
  • 250g closed cup white mushrooms
  • 5 sun-dried tomatoes in oil
  • 1 tbsp miso paste
  • 75g breadcrumbs (normal or gluten-free)
  • 1 tsp smoked paprika powder
  • 1 tsp garlic granules
  • 1 tsp sage
  • 1 tsp celery salt
  • Pepper to taste
  • Puff pastry
  • Serving Size: 6 serving
  • Calories: cal
How to cook:
  1. Blend walnuts
  2. Add 100g of walnuts into a food processor until you get a coarse flour. Transfer to a large bowl and clean the food processor.
  3. Sauté onion
  4. Then chop up 1 red onion and 250g closed cup white mushrooms. Sauté the onion in oil until softened and then add the mushrooms and cook both until the liquid has evaporated and it becomes a sticky mass. Add both to the food processor together with 5 sun-dried tomatoes in oil and 1 tbsp miso paste. Process until it becomes smooth. Add it to the bowl with the walnut flour.
  5. Create dough-mix
  6. Add all other ingredients (breadcrumbs, smoked paprika powder, garlic granules, sage, celery, salt, Pepper) into the bowl as well and mix together until you get a sticky dough-like mix. Form balls with your hands and then roll them out on a wooden board to create sausage shapes.
  7. Cut pastry sheets
  8. Roll out a puff pastry sheet (most of them are vegan). 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.
  9. Bake
  10. 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.
  11. Serve!
  12. Take out of the oven an enjoy!
Notes: Mushroom, Walnut & Tofu Sausage Rolls, Mushroom, Walnut & Tofu Sausage Rolls — FUTURE KING & QUEEN · Every time we make these little pockets of deliciousness, they get devoured exceedingly quickly.
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