Nutty Sausage Rolls

Greggs Vegan Sausage Rolls

These delicious pastry delights contain mushrooms and nuts and plenty of flavours, which make them a truly delicious alternative to shop-bought sausage rolls.

Ingredients

  1. Step 1 ingredients:
  2. 100g walnuts
  3. Step 2 ingredients:
  4. 1 red onion
  5. 250g closed cup white mushrooms
  6. 5 sun-dried tomatoes in oil
  7. 1 tbsp miso paste
  8. Step 3 ingredients:
  9. 75g breadcrumbs (normal or gluten-free)
  10. 1 tsp smoked paprika powder
  11. 1 tsp garlic granules
  12. 1 tsp sage
  13. 1 tsp celery salt
  14. Pepper to taste
  15. Step 4 ingredients:
  16. Puff pastry

Preparation

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!

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