Mushroom Sausage Rolls



In a large pan, sauté the onion, mushroom and garlic in olive oil over a medium heat for 4-5 minutes.


Add thyme, oregano, and sage and stir occasionally for another 3-4 minutes until the mixture is slightly brown and softened.


Optional - Add the spinach during the last couple minutes of cooking until slightly wilted


Add the pan mixture to a food processor, and add in the cannellini beans and lentils, sea salt, ground pepper, nutritional yeast, potato starch and Udo’s Choice Beyond Greens blend.


Process until the mixture is fairly smooth, then remove it from the food processor and place it into a bowl. Cover it with a plate and place it in the fridge for about ½ hour until it reaches a more solid consistency.


Dust your surface with some flour, and roll out the puff pastry. Cut out several long strips, around 4 cm wide, and then spread the mixture all the way along the pastry strips. Roll the strips until you have a typical sausage roll shape and then slice off before rolling again for the next one.


Brush your “sausage rolls” with some olive oil, place them on a baking tray in the oven at 180c for 25 minutes until slightly golden brown and flaky.


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