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Canberra
Monday, November 30, 2020
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Vegan sausage rolls

This week, CW is celebrating all things footy finals. Food writer Libby Kimber brings you the ultimate pitch-side snack you can enjoy at home – win or lose – vegan sausage rolls.

Recipes extracted from Vegan Junk Food by Zacchary Bird, published by Smith Street Books, RRP $39.99.

Makes 8

vegan junk food book cover
  • Olive oil
  • 1 onion, roughly chopped
  • 4 garlic cloves, finely chopped
  • 200g chestnut or button mushrooms, roughly chopped
  • 2 beef- or chicken-style stock cubes
  • 1 Tbsp soy sauce
  • 2 tsp vegan Worcestershire sauce
  • 1 tsp thyme or rosemary leaves
  • 5 drops liquid smoke (optional)
  • 250g vegan mince or vegan burger patties, broken up into chunks
  • 2 tsp Dijon mustard
  • Pinch of freshly ground black pepper
  • 2 Tbsp finely chopped flat-leaf parsley leaves
  • 2 sheets dairy-free frozen puff pastry, just thawed
  • 2 tsp soy milk
  • 1 tsp sesame seeds (optional)
  • 1 tsp poppy seeds (optional)
  • Tomato ketchup, to serve

Preheat the oven to 200°C.

Heat 1 tablespoon olive oil in a frying pan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes. Add the garlic and mushroom and continue to cook until the mushroom has broken down and any liquid has evaporated. Transfer the mushroom mixture to a food processor, along with the stock cubes, soy sauce, Worcestershire sauce, thyme or rosemary leaves and the liquid smoke (if using) and blitz to combine.

Place the mince in a large bowl and use a fork to mash the mustard, pepper and parsley into the mince. Stir in the mushroom mixture until well combined. Divide the mixture into quarters.

Cut the pastry sheets in half and place them in front of you. Evenly spoon the mince mixture along the long edge of each pastry sheet, then fold the pastry sheets over to enclose the filling and use a fork to crimp and seal the edges. Press the sausage rolls down on this crease to seal shut, then cut in half and stuff any filling that’s fallen out back into the open ends.

Whisk 4 teaspoons olive oil and the soy milk in a small bowl. Using a pastry brush, brush the mixture over the top of each sausage roll and sprinkle with the sesame seeds and/or poppy seeds (if using). Bake for 25–35 minutes, until golden.

Serve with tomato ketchup or your favourite tomato sauce.

The sausage rolls will keep in an airtight container in the fridge for 3–4 days or in the freezer for up to 3 months.

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