I have officially joined Team Vegan.
I've been a flexitarian (didn't even know that was a thing!) since January and veggie for a while. Then I officially look the vegan leap a few months ago. I haven't really talked about it much as it's a personal decision but I am very happy.
If veganism isn't something you're interested in then don't worry, I'm not going to try and tell you all why going vegan is the way forward as it's my thing and I'm not going to force it upon others. Although it's something I really believe in, it's not for everyone and I understand that.
I honestly thought I would really struggle with finding really good tasting alternatives to all my favourite food. Boy was I wrong!
My mum's homemade sausage rolls were one that I just couldn't imagine life without.
We discussed, we experimented, we threw away many failed attempts. Until finally, the perfect combination. Flaky crunchy pastry and a hearty filling. Perfection had been born! It's a complete joy. This one is mainly down to my mother's genius so (most of) the credit goes to her. Mum, you are a legend.
So here it is, a recipe that I know will become an absolute firm favourite:
Chestnut and Mushroom Sausage Rolls
1 small onion finely chopped
2 crushed garlic cloves
1 finely chopped celery stick
250g cooked chestnuts finely chopped
250g chestnut mushrooms finely chopped
50g ground almonds
100ml vegetable stock
Handful of fresh parsley finely chopped
1 tsp fresh sage finely chopped
1 tbsp tamari
1/4 tsp smoked paprika
1 tsp mustard
2 sheets of frozen puff pastry (JusRoll is the vegan one)
Salt and pepper
Nut milk to glaze
1. Preheat the oven to 190C and line a baking sheet with greaseproof paper
2. Melt a knob of coconut oil in a large frying pan over a medium heat
3. Add the onions and celery and cook for 10 minutes
4. Now add garlic, mushrooms, vegetable stock, paprika, tamari and mustard. Mix well and cook over a low heat for 10-15 minutes until there is no liquid.
5. Let this mixture cool, then add the chopped chestnuts, ground almonds, parsley, sage and salt and pepper. Mix thoroughly.
6. Roll one sheet of puff pastry out onto a board to make an oblong. Cut this oblong into three strips. Then divide the mixture into three.
7. Now place the sausage meat equally onto each strip of pastry. Brush the almond milk along one edge, then fold the pastry over and seal it by crimping it with a fork.
8. Cut into individual rolls about 5cm long. Place the rolls onto the baking tray and brush with almond milk.
Do exactly the same for the other sheet of puff pastry. Sprinkle some sesame seeds on top if you'd like to.
9. Cook the rolls in the middle of the oven for 25/30 minutes until golden.
This is one I plan to scoff over Christmas time. I can see it now... Sitting watching Christmas movies on Boxing Day with a plate full of these bad boys. Roll on Christmas.
There is no elegant way to eat a sausage roll so be bold, shove it in and embrace the flaky mess. The taste will make it all so worth it I promise you!