Ingredients

  • 1 onion
  • 200 g chestnut mushrooms
  • 2 cloves of garlic
  • 1 tablespoon Dijon mustard
  • 100 ml veg stock
  • 50 g oats
  • 1/2 can of beans (I use kidney beans but others would do)
  • 50g of wheat gluten (you can use buckwheat flour here instead, but wheat gluten has a more meaty taste)
  • Parsley, thyme, salt + pepper
  • ready-rolled puff pastry , (I used Jus Rol)
  • almond milk
  • 2 teaspoons sesame seeds

Method

  1. Preheat the oven to 200ºC. Line a large baking tray with greaseproof paper.
  2. Chop the onion. Fry for 5 minutes, or until soft.
  3. Then add the garlic and chopped mushrooms. Cook for a further 5 minutes, or until the mushrooms start to soften.
  4. Add the mustard and veg stock, herbs, season with salt and pepper, then reduce the heat to low. Cook for 5 mins.
  5. In a food processor add beans, oats and wheat gluten and blend. Then and add the wet mushroom mixture until blended into a ball. (Add a tiny bit more stock if needed.)
  6. Cut the sheets of puff pastry in half lengthways so you have 2 long pieces. Spoon the ‘sausage’ mixture along the middle of one length of pastry, moulding it into a long sausage shape.
  7. Brush the almond milk along the pastry edges, then fold one of the long sides of the pastry over the filling. Press the edges to seal, then crimp with a fork. Repeat with the remaining ingredients until you have 2 long rolls, then cut each length into sausage roll shaped pieces.
  8. Place the rolls on the prepared baking tray, brush with the almond milk and sprinkle over the sesame seeds.
  9. Pop on the bottom shelf of the hot oven for 20 to 30 minutes, or until golden, then serve.
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