Ring Of Wellness

Vegan Sausage Rolls


  • STEP 1

Tip the mushrooms into a Food processor and pulse until they are very finely chopped. Put half the olive oil in a large frying pan, add the leeks along with a pinch of salt and fry gently for 15 mins or until softened and golden brown. Scrape the leeks out of the pan, into a bowl and set aside to cool a little.

  • STEP 2

Heat the remaining oil in the pan and fry the mushrooms for 10 mins over a medium heat. Add the garlic, sage, miso and mustard, and fry for a further minute. Leave to cool slightly.

  • STEP 3

Heat the oven to 200C/180C fan/gas 6. Tip the mushroom mixture into the bowl with the leeks, then add the chestnuts and breadcrumbs. Season, then mix everything together until you have a slightly stiff mixture.

  • STEP 4

Unravel the pastry on a floured surface, then roll the pastry so that one side measures 43 cm. Mould the mushroom and leek mixture into a sausage shape down the centre of the pastry, then bring the pastry up around the filling and seal along the seam with a fork. Cut into ten pieces. Lay on a parchment-lined baking sheet and brush each piece with milk. Bake for 25 mins or until deep, golden brown. Leave to cool a little and sprinkle with sesame seeds before serving.


  • 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 rice miso 
  • 2 tsp Dijon mustard   
  • 30g chestnuts   , very finely chopped
  • 70g fresh white breadcrumbs
  • 1 x 320g sheet ready-rolled puff pastry (not the all-butter version)
  •  Plain flour for dusting
  •  Dairy free milk (like soya milk), to glaze

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