Vegan Mushroom and Plant-Based Mince Sausage Rolls
Ingredients
- 1 tablespoon olive oil
- 1 small white onion, finely chopped
- 2 carrots, grated
- 3 cups sliced mushrooms
- 100 g plant-based mince
- 400 ml water
- 1 tbsp Flexible Foods vegan seasonings
- 3 sheets puff pastry, thawed
- Melted dairy-free butter, for brushing
- Fresh parsley, for garnishing
- Poppy seeds
Preparation
Heat olive oil in a frying pan and add onions. Cook for 5 minutes until golden brown.
Add carrots and mushrooms; cook for another 10 minutes.
Add plant-based mince, water, and seasonings; cook for an additional 5 minutes.
Let the mixture cool to room temperature, then transfer it to a food processor and pulse until a sticky paste forms.
Preheat the oven to 180°C and line a baking tray with parchment paper.
Lay out 3 sheets of puff pastry, cutting each in half lengthwise.
Spread the mince mixture along the long edge of each pastry half and roll the pastry over to seal.
Cut each roll into 6 small sausage rolls.
Brush each roll with melted dairy-free butter and sprinkle with poppy seeds.
Bake for 25 minutes or until the sausage rolls are golden brown.
While the rolls are baking, make the sauce by combining vegan mayonnaise, mustard, and ketchup in equal proportions in a small bowl.
Serve the sausage rolls warm with the sauce on the side, garnished with fresh parsley.
