Giant Vegan Sausage Roll

By BOSH! · 90 min

Ingredients

Instructions

1. Preheat the oven to 200°C.
2. Peel and quarter the parsnips, cover them with cold water, add 2 teaspoons of salt, and boil for 7 minutes once at a rolling boil. Drain, mash and let cool.
3. Bake the hazelnuts on a tray for 10 minutes. Let them cool to room temperature, then roughly chop them.
4. Dice the red onion finely and cut the mushrooms into ½ cm pieces. Sweat the onion in 2 tbsp olive oil over low-medium heat for about 10 minutes until soft and translucent. Add the mushrooms and cook for 5–7 minutes. Transfer both to a large bowl.
5. Drain the beans into a food processor. Add the vegetable stock, maple syrup, 1 tbsp olive oil, soy sauce, nutritional yeast and spices, and pulse until smooth.
6. Add the onion and mushroom mixture to the processor and pulse in stages until well blended.
7. Add the mashed parsnips, roasted hazelnuts and chestnuts to the processor and blend into a paste. Return everything to the bowl, add the breadcrumbs and fold together with a spatula. Season to taste.
8. Line a large baking tray with parchment and lay one puff pastry sheet on it. Shape the mixture into a 2.5-inch-high sausage down the right third of the pastry, leaving 1.5 inches of pastry exposed. Keep the leftover mixture aside.
9. Smooth the filling into a dome. Brush the exposed pastry edges with water, fold the bare side over the filling, and press the edges firmly to seal.
10. Score decorative lines across the top, making sure two or three cut all the way through. Brush with olive oil.
11. Bake on the middle shelf for 35–40 minutes, checking after 30 minutes, until golden and ready.

Summarized from BOSH!'s video. Watch it for the details.

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GarlicOnionGingerMushroomRed onionBreadcrumbPuff pastryHazelnut