Mushroom Sausage Rolls

Method

1

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

2

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

3

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

4

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.

5

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.

6

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.

7

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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