If you’re looking for a tasty and healthy snack that’s easy to make, look no further than vegan mushroom rolls. These savory treats are packed with flavor and nutrients, making them the perfect snack for any time of day. Whether you’re a vegan or just looking to add more plant-based options to your diet, these mushroom rolls are sure to satisfy your cravings.
Vegan mushroom rolls are a delicious and healthy snack that’s perfect for any occasion. They’re easy to make, packed with flavor, and loaded with nutrients. Whether you’re a vegan or just looking to add more plant-based options to your diet, these mushroom rolls are sure to satisfy your cravings. So, next time you’re in the mood for a tasty and healthy snack, give these vegan mushroom rolls a try. Your taste buds and your body will thank you!
Also Read: Bonfire Night Special Sausage wraps Recipe
Vegan Mushroom Rolls Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings20
minutes2
hours189
kcal“This is my twist on classic sausage rolls, with a herby mushroom filling surrounded by golden puff pastry ”
Ingredients
1 onion
2 stalks of celery
olive oil
500 g chestnut mushrooms
2 cloves of garlic
1 tablespoon Dijon mustard
100 ml white wine
sea salt
freshly ground black pepper
80 g fresh white breadcrumbs
½ bunch of fresh flat-leaf parsley
2 sprigs of fresh thyme
2 sheets of ready-rolled puff pastry , (640g) (we used Jus Rol)
almond milk
2 teaspoons sesame seeds
Directions
- Preheat the oven to 200ºC/400ºF/gas 6. Line a large baking tray with greaseproof paper.
- Peel and finely chop the onion, then trim and finely chop the celery. Heat 1 tablespoon of olive oil in a large frying pan over a medium-high heat, then add the chopped veg. Cook for 10 to 15 minutes, or until golden. Meanwhile, finely chop the mushrooms.
- Peel and crush in the garlic, then add the chopped mushrooms. Cook for a further 5 minutes, or until the mushrooms start to soften. Add the mustard and wine, season with salt and pepper, then reduce the heat to low. Cook for 5 to 10 minutes, or until all the liquid has boiled and bubbled away. Set aside to cool.
- Add the cooled mushroom mixture and breadcrumbs to a large bowl. Pick, finely chop and add the parsley leaves, then pick in the thyme leaves. Stir well to combine, then season to taste.
- Cut the sheets of puff pastry in half lengthways so you have four equal-sized pieces. Spoon a quarter of the mushroom mixture along the middle of one length of pastry, moulding it into a long sausage shape with the back of a spoon.
- Brush the almond milk along the pastry edges, then carefully fold one of the long sides of the pastry up over the filling. Press the edges to seal, then crimp with a fork. Repeat with the remaining ingredients until you have four long rolls, then cut each length into four pieces.
- Place the rolls on the prepared baking tray, brush with the almond milk and sprinkle over the sesame seeds. Pop on the bottom shelf of the hot oven for 25 to 30 minutes, or until golden, then serve.
Notes
- Use high-quality puff pastry sheets: The success of your vegan mushroom rolls largely depends on the quality of the puff pastry sheets you use. Look for a brand that is made with simple, wholesome ingredients and has a light, flaky texture.
- Sauté the mushrooms properly: To ensure that your mushroom filling is flavorful and not too watery, it’s important to sauté the mushrooms until they are golden brown and any excess liquid has evaporated.
