Miso Mushroom Sausage Rolls (vegan)
These Miso Mushroom Sausage Rolls are plant based picnic perfect. They are a delicious snack that can be enjoyed hot or cold. Find out how to make them below.
How to make vegan sausage rolls
Making sausage rolls is simple (whether you’re using a pork sausage or not). The method is simple, mix together a filling that is wet enough to stick together but not so wet that it will make the pastry soggy. Spoon this on to a long rectangle of puff pastry and roll the pastry over the top. Press down the edges with a fork to make sure no fillings escapes. All that’s left to do next is bake!
If you want to make a really simple vegan sausage roll you could use your favourite vegan sausage and simply remove the filling from the casing. Whilst this is a handy shortcut if you’re in a rush, the best vegan sausage rolls are made with a hand mixed, flavourful filling.
For these sausage rolls I finely chop mushrooms and pre-cooked chestnuts and bind these into a herby filling with breadcrumbs, miso paste and mustard! They are jam packed full of savoury flavour and the texture is spot on.
Miso Mushroom Sausage Rolls
For the filling
To cook the filling
- Add the onion to a saucepan along with the oil and a good pinch of salt, cook for 8-10 minutes until soft and translucent.
- Add the garlic and cook for 2 minutes before adding the mushrooms, chestnuts and herbs.
- As they cook the mushrooms will produce liquid, cook the mix for 10-15 minutes or until most of the liquid has evaporated.
- Next add the miso paste, mustard, chestnuts and bread crumbs.
- Season to taste and then cook for a few minutes until its is binding together.
- Remove it from the heat and place into a bowl and leave to cool completely before assembling the sausage rolls.
To assemble the sausage rolls
- Preheat the oven to 200C / 400F / gas mark 6.
- Cut the pastry block in half and roll each half into a long thin rectangle roughly [dimensions] and 3mm thick.
- With the shorter edge closest to you, spoon the filling slightly off centre (and closer to the right hand edge) of both puff pastry sheets, creating a long "sausage" of filling.
- Brush the right-hand pastry edges with a little soy milk, then lift the left edge up and over the filling until it meets the pastry on the right hand side.
- Using a fork, crimp the edges so that the pastry is sealed.
- Brush all over with soy milk and then sprinkle with the sesame seeds.
- Cover and place into the fridge to firm up for half an hour.
- Remove the long sausage rolls and cut to your preferred size. (You should be able to get up to 12 sausage rolls out of this amount of filling and pastry depending on their size).
- Place them into the centre of the oven and bake for 25-30 minutes or until the pastry is crisp and golden and the filling cooked through. (Please note, if you want to cook larger sausage rolls you may wish to reduce the temperature slightly and extend the cooking time to ensure the filling is hot).
More Plant based picnic food
With the ongoing pandemic, we’re enjoying eating outside more than ever. As the days get warmer we will be going on picnics with friends and family as often as we can. But, lots of traditional British picnics foods are rather meat, egg and dairy heavy. Luckily, if you know where to look, there are lots of alternatives to choose from.
These are some of my favourite store bought picnic foods for when I don’t have time to make everything from scratch!
- Spanish Omelette from Squeaky Bean
- Higgidy “No Pork” Pies and any other Higgidy pie for that matter!!
- Clive’s Creamy Cauliflower Quiche
- Gosh! Veggie Cocktail Sausages
- Olives, artichokes and other antipasti
- Bread sticks
- Crudites and hummus
Make from scratch
If you want to make your picnic a real feast then why not try some of these recipes too:
Other blogger’s recipes
For more summer recipe inspiration…
…check out the summer recipe archives.