Vegan Sausage Roll
Hi FoodTube
It's the festive season, ooh, ha ha, you could have warned me
Everybody's throwing parties
including me. I'm gonna show you a really, really great recipe
that's a good all rounder for all parties
It's a vegan sausage roll, vegan sausage roll you may ask
yes it's true, instead of pork, we're using mushrooms
the give a really deep flavour to something
that doesn't have any meat in it whatsoever, let's get started, so I'm going to use
a medium onion, two sticks of celery
and two nice fat cloves of garlic
I'm going to finely chop the onion
keeping the root on and then just go through
and now for the garlic, back of the knife, bosh
bosh and it should pop out of the skin
just like that chop, chop, chop, chop, chop, chop, chop
I'm just going to chop up this celery as well, guys you don't need to worry about doing it all perfect
right so our celery, onions and garlic are chopped.
Now I'm going to put them in a pan, in this pan I'm going to need
a tablespoon of olive oil, my tablespoons are a little bit bigger than yours
but that's probably why my hips are a little bit bigger than yours too
We're going to add this and what we want to do is we want to cook this
until it's really soft and almost caramelised so usually
takes about 8 to 10 minutes
Right so this has been cooking
for about 8 - 10 minutes come and have a look my friends, if you look inside you will see that they're all
lovely and soft now and they're just starting to change colour
so that means they're just caramalising
Now we are going to add 500 grams of chestnut mushrooms
which have been finely. finely chopped. Guys, if you've got a food processor please by all means
if you don't like chopping, you could even get the kids to grate them, it won't make any difference whatsoever
So in they go
So what we want to do is we want to make sure the mushrooms and onions and garlic and the celery
are well combined. So the mushrooms have been in here for about a minute now
and as you can probably see, they're melding together with the onions and the
celery and the garlic and it's all becoming one
This is the perfect point to add the rest of the ingredients
a nice tablespoon of dijon mustard which is gonna add a little tiny bit of warmth
bit of depth of flavour and a nice sweetness
So I'm going to mix that in and then we're going to go in with
a hundred mls or a good
generous splash of white wine; don't worry about the alcohol content my friends
because once this starts to cook and evaporate
all of the alcohol will disappear you will just be left will the beautiful flavour
Right so we just need to let this simmer until
all of the liquid is gone and once the liquid is gone we need to turn it off
and leave it to one side to cool
Right so our mixture's been cooling and there's no liquid
in there, now here I've got some flat leaf parsley
which I'm just gonna chop reasonably finely because we
don't want big massive leaves in our sausage rolls
and now I need some fresh thyme and I'm literally just gonna pull off
the little teeny, tiny leaves
Pull and the leaves will all come off, like that.
Get a nice mixing bowl and into that I'm going to put
my mushrooms, onions, celery and garlic
straight into there with the parsley and thyme
and I've got 80 grams of fresh
breadcrumbs you can make them yourself, literally with a bit of old bread
in a food processor or in a grater and now gonna mix that
all together and we're going to check it for seasoning
mixy, mixy, mixy
la, la, la, taste
Okay need some salt and some pepper
aw that's so nice, so that's all mixed and combined and lovely
What I'm gonna do now is now is I'm going to put this to one side
I'm going to clear down my surface because we are now going to make some sausage rolls
I have here, two sheets of ready made shop bought
puff pastry which is suitable for vegan, what I'm gonna do,
I'm gonna cut this in half, length ways and then I'm gonna brush
The edges with some almond milk
okay so on one side of this pasty, I'm gonna use a quarter of this filling
because we're going to do this four times
so it's important guys not to put too much
filling because you won't be able to seal it or when you do seal it
they'll just all explode when you put them in the oven
We're gonna lift our pastry and fold it over
Then we're gonna press it down... around the filling
Can you see it becoming a sausage roll before your very eyes
and we're just gonna use a fork.
this is a bit for decoration but mainly
to seal it. I'm gonna brush it with a bit more almond milk.
To seal the sausage rolls together
and for the sesame seeds that I'm gonna sprinkle on top.
We're gonna get four sausage rolls
from each strip
The best way to do this equally is to go in half and then in half again
Now this baking sheet is nonstick
But, just to be sure, I've put a bit of grease proof paper on it as well
I want them to look beautiful
I'm gonna now put these in the oven. 200 degress, 400 degress Fahrenheit or gas mark 6
for about
15 - 20 minutes or until they're nice and golden, crispy and puffed up and looking lovely.
Imagine, walking around at a party with a tray of these
you will be the most popular person there
They look incredible, they smell amazing
Wow
They are so good
The mushrooms give a real depth of flavour and make it taste really, really meaty.
The pastry is all fluffy and crispy and just gorgeous
and then you've got the little nuttiness of the sesame seeds
Make sure you try them. They are incredible
and for this recipe, head over to Jamie Oliver.com
and you'll find whatever it is you're looking for. In the meantime...
subscribe to Food Tube, it is free and if you fancy it
head on over to my channel and have a little look and see what I've been doing over there.
but most importantly my friends, have fun...
Enjoy yourselves... and happy cooking.
in