Vegan sausage rolls

Buffet recipe for 10 people, takes only 50 mins; recipe has chestnut mushrooms, olive oil, leek, garlic clove, sage leaves, brown rice miso, dijon mustard, chestnut, breadcrumbs, puff pastry, plain flour and milk.

Vegan sausage rolls

Vegan sausage rolls

Recipe by Chef Soomro Course: Buffet


Prep time

20 mins


  • Garlic Clove: 2 large garlic cloves, crushed
  • Olive Oil: 3 tbsp olive oil
  • Milk: dairy-free milk (like soya milk), to glaze
  • Dijon Mustard: 2 tsp Dijon mustard
  • Leek: 2 leeks, finely chopped
  • Plain Flour: plain flour for dusting
  • Sage Leaves: 1 tbsp finely chopped sage leaves
  • Chestnut: 30g chestnuts, very finely chopped
  • Breadcrumbs: 70g fresh white breadcrumbs
  • Puff Pastry: 1 x 320g sheet ready-rolled puff pastry (not the all-butter version)
  • Chestnut Mushrooms: 250g chestnut mushrooms
  • Brown Rice Miso: 1 tbsp brown rice miso


  1. Tip the mushrooms into afood processorand 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.
  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.
  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.
  4. Unravel the pastry on a floured surface, thenroll the pastry outso 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.