Vegan sausage rolls - just like Gregg's

INGREDIENTS (4-5 sausages):

Step 1 ingredients:

• 100g walnuts

Step 2 ingredients:

• 1 red onion
• 250g closed cup white mushrooms
• 5 sun-dried tomatoes in oil
• 1 tbsp miso passte

Step 3 ingredients:

• 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

Step 4 ingredients:

• Puff pastry

METHOD:

Step 1:

Add 100g of walnuts into a food processor until you get a coarse flour. Transfer to a large bowl and clean the food processor.

Step 2:

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.

Step 3:

Add all other ingredients from step 3 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.

Step 4:

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.

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.

Take out of the oven an enjoy!

And if you enjoyed this recipe then you will also love my easy baked chickpea omelette with mushrooms.