Vegan ‘Sausage’ Rolls
These ‘sausage’ rolls are super easy and quick to make. Stuffed full with yummy mushrooms, they’re a perfect vegan alternative. The filo pastry is smothered in Flora to give them that satisfying crispy case. They take no time at all so are great as a snack or as part of a healthy dinner. See the thanks come rolling in.
These ‘sausage’ rolls are super easy and quick to make. Stuffed full with yummy mushrooms, they’re a perfect vegan alternative. The filo pastry is smothered in Flora to give them that satisfying crispy case. They take no time at all so are great as a snack or as part of a healthy dinner. See the thanks come rolling in.
Cooking Time
27 minutes
Prep Time20 minutes
Servings12
- 50 g Flora 100% Natural Ingredients
- 1 small onion finely chopped
- 2 cloves garlic crushed
- 500 g chestnut or forest mushrooms
- 100 ml white wine, optional
- 80 g breadcrumbs
- 10 g fresh parsley and thyme, chopped
- salt
- black pepper
- 8 filo pastry sheets
- Preheat oven to 200 C, 180 C fan oven, Gas mark 6.
- Melt 25g Flora 100% Natural Ingredients in a frying pan and sauté onion and garlic for 2 minutes before adding the mushrooms and frying for 4-5 minutes until lightly browned.
- Add the wine if used and bring to the boil.
- Remove from the heat and stir in the breadcrumbs, herbs and seasoning.
- Meanwhile melt remaining Flora and layer up 4 sheets of Filo pastry, brushing each sheet in between with melted Flora. Keep the remaining 4 sheets of Filo covered with a clean, damp tea towel so that they do not dry out.
- Spoon half of the mushroom filling along one long side of the layered Filo sheets and roll up lengthways to enclose the filling. Cut into 6 even rolls.
- Place on a baking tray lined with baking paper, and repeat with the remaining 4 sheets of Filo pastry and mushroom filling.
- Brush the rolls with remaining Flora and bake in preheated oven for 25-30 minutes until crisp and golden.
- Serve warm.
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