Vegan Sausage Rolls

• Produce

  • 2 cloves Garlic
  • 1 Garlic clove
  • 1 cup Mushrooms
  • 1 Yellow onion, small

• Refrigerated

  • 1 Non-dairy milk

• Canned Goods

  • 1 tsp Beef stock, vegan powder

• Condiments

  • 2 tbsp Lemon juice
  • 1 tbsp Soy sauce or tamari

• Baking & Spices

  • 1/4 tsp Paprika, smoked
  • 1/4 tsp Pepper
  • 1/2 tsp Salt
  • 1 Sesame seeds

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 2/3 cup Almonds, raw
  • 3/4 Walnuts, raw

• Bread & Baked Goods

  • 1/4 cup Breadcrumbs or stale bread
  • 1 Puff pastry squaresor sheets, Frozen

• Frozen

  • 1/2 cup Seitan

• Liquids

  • 2 tbsp Water

Found on theedgyveg.com

Description

Ingredients

• ⅔ cup raw almonds, soaked
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 garlic clove, minced
• ½ tsp salt
• 2 tbsp water
• ¾ raw walnuts
• ¼ cup breadcrumbs or stale bread
• 1 small yellow onion
• 2 cloves garlic, minced
• 1 cup finely chopped mushrooms
• 1 teaspoons vegan beef stock powder
• ¼ teaspoon smoked paprika
• 1-2 tablespoons soy sauce or tamari
• ¼ teaspoon pepper, or to taste
• ½ cup finely chopped seitan
• Frozen puff pastry squaresor sheets
• Non-dairy milk, for brushing
• Sesame seeds, for garnish

Directions

• Take the puff pastry out of freezer and let defrost in the fridge overnight.
• Blend the first 6 ingredients in a food processor until smooth.
• Add the walnuts and pulse until they are chopped (not totally smooth).
• Add the remaining ingredients and process until well combined. I like to leave some texture, but the consistency is up to you.
• Set aside.
• Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
• Remove your puff pastry from the fridge and roll out into a rectangle, cut in half so you have two triangles.
• Spoon the filling lengthwise down the long side of the puff pastry triangle; lightly brush the boarder with the milk.
• Roll the dough over the “sausage meat” and secure with milk as glue.
• Brush the top of the roll with milk and sprinkle with sesame seeds.
• Place on parchment paper-lined baking sheet and cook in the oven for 10-15 minutes, or until golden brown.
• Serve with Honey Mustard Dijon Dip.