Giant Christmas 'Sausage' Roll
- Simple
- 1:15 h
- 21 ingredients
Christmas day is a special day and Christmas dinner is a special meal. If you're wondering what to make for Christmas this year, you should definitely consider this super tasty plant-based Giant "Sausage" Roll! It's a great vegan dish for all of the family and a really easy plant based meal to cook! If you're wondering what to cook for lots of people, this is brilliant idea and will keep every one happy!
Serves: 4
Ingredients
For the recipe
- 2 tbsp maple syrup
- 1 tbsp olive oil
- 2 tbsp soy sauce
- 2 tbsp Nooch
- 2 tbsp chickpea flour
- 1 tsp thyme
- 2 tbsp water
- 2 tbsp olive oil - To Brush
- 3 parsnips
- 2 tbsp olive oil
- 100g hazelnuts
- 150g chestnut mushrooms
- 1 red onion
- 1 x 400g can of butter beans
- 1 x 400g can of cannellini beans
- 100ml vegetable stock
- 2 garlic cloves - crushed
- ¼ tsp pepper
- 1 ½ tsp fennel seeds
- ½ tsp ground cloves
- ½ tsp ground ginger
- ½ tsp allspice
- 100g pre-cooked chestnuts
- 200g brown breadcrumbs
- 1 sheet of plant-based puff pastry
- 2 tsp salt
- Salt & pepper to taste
Before you start
Preheat oven to 200° | Baking tray | Large baking tray lined with parchment paper | Frying pan | Food processor
Step 1
First, boil the parsnips and roast the hazelnuts
- Peel and quarter the parsnips, put them in a pan, completely cover them in cold water, add 2 teaspoons of salt and put them on the stove
- Bring the water to the boil, when the water hits a good rolling boil, cook the parsnips for 7 minutes
- Drain the water, mash the parsnips and let them cool down
- Put the Hazelnuts on a baking tray, put the tray in the oven and bake the hazelnuts for 10m minutes
- Take the Hazelnuts out of the oven, let them cool down to room temperature and then roughly chop them into small pieces
Ingredients
- 3 parsnips
- 100g hazelnuts
- 2 tsp salt
Step 2
Then, fry the onions, garlic and mushrooms
- Peel the red onion and dice it up into small pieces and then roughly cut up the mushrooms into ½ cm pieces
- Pour 2 tbsp of olive oil into a frying pan, warm it up and slowly sweat the onion until soft and translucent, which takes around 10 minutes
- Add the mushrooms and crushed garlic to the pan and cook them for 5-7 minutes
- Transfer the mushrooms and the onions to a large mixing bowl
Ingredients
- 2 tbsp olive oil
- 150g chestnut mushrooms
- 1 red onion
- 2 garlic cloves - crushed
Step 3
Next, make the "sausage" mix
- Drain the beans and pour them into a food processor
- Now add the vegetable stock, maple syrup, oil, soy sauce, nutritional yeast and spices and pulse it all together until smooth
- Add the mushrooms and onions to the food processor and pulse them into the mixture (pulsing in stages will ensure you get a well blended mixture)
- Add the mashed parsnips, roast hazelnuts and chestnuts to the food processor and blend everything together into a paste
- Pour the contents of the food processor into the mixing bowl, add the breadcrumbs and chickpea flour and fold everything together with a spatula
- Taste the mixture and season accordingly (there will be a slight, earthy flavour that you may think is odd - don’t worry, that’s the chickpea flour, it will come good when the mixture is baked)
Ingredients
- 2 tbsp maple syrup
- 1 tbsp olive oil
- 2 tbsp soy sauce
- 2 tbsp Nooch
- 2 tbsp chickpea flour
- 1 tsp thyme
- 1 x 400g can of butter beans
- 1 x 400g can of cannellini beans
- 100ml vegetable stock
- ¼ tsp pepper
- 1 ½ tsp fennel seeds
- ½ tsp ground cloves
- ½ tsp ground ginger
- ½ tsp allspice
- 100g pre-cooked chestnuts
- 200g brown breadcrumbs
- Salt & pepper to taste
Step 4
Assemble the "sausage" roll
- Line a large baking tray with parchment paper and carefully lay the sheet of puff pastry on top
- Use a wooden spoon to transfer the mixture on to the pastry
- It’s important you create a 2.5 inch high “sausage” (roughly ⅓ of the width of the puff pastry sheet) down the right side of the pastry, leaving 1.5 inches of exposed pastry. You will be left with a decent amount of mixture - don’t worry, that’s for you to use for Bubble and Squeak on Boxing Day!
- Use your hands to smooth and shape the mixture into a dome shape
- Brush around the edges of the whole sheet of pastry with water - this is your glue
- Carefully lift up the side of the pastry that has no filling on top of it and fold the pastry over the top of the “sausage” filling
- It’s important that you fold the pastry tightly so that you have enough of a lip to stick the the edges together
- Press the edges of the pastry down with your fingers firmly, this will ensure the pastry doesn’t pop open when your Sausage Roll is in the open
Ingredients
- 2 tbsp water
- 1 sheet of plant-based puff pastry
Step 5
Bake and enjoy!
- Score decorative lines across the top of the Sausage Roll (making sure two or three of the lines pierce the pastry entirely - this will let excess steam release from your Sausage Roll)
- Brush the sausage roll with olive oil (this will help the pastry turn a nice golden colour)
- Put the Sausage Roll in the oven, on the middle shelf and bake it for 35-40 minutes (check after 30 minutes, some ovens vary and your Sausage Roll might need to be removed if it’s looking ready)
Ingredients
- 2 tbsp olive oil - To Brush