Mushroom & Kale (not) Sausage Rolls
(makes 12 snack size)
1 brown onion diced finely
4 cloves of garlic minced (or 1.5 tbsp minced from the jar)
500g mushrooms chopped roughly (I used buttons and swiss browns)
1 carrot grated
2 tbsp tomato sauce (from the bottle)
1 tbsp onion powder
2 tbsp Braggs soy protein
1/2 bunch shredded kale
1 handful of chopped herbs (I had basil, parsley & coriander)
1 tbsp dried oregano
1/2 cup rolled oats
Salt & Pepper to taste
2 square store bought *Frozen Puff Pastry sheets
Dice the brown onion and saute gently with the oregano and garlic over low heat until soft, add carrot and kale and cook until soft, season with salt and pepper. Scrape into a bowl and set aside.
Get the fry pan smoking hot and add a generous splash of olive oil toss in mushrooms and season with salt and pepper. (Be careful not to overload the pan as the object here is to get some caramelisation going).
When the mushrooms are dark golden turn off the heat and add mushrooms to the vegetables, soy protein, kale, herbs, tomato sauce and oats. Now, its time to get your hands dirty! Mix thoroughly and taste.
Adjust the seasoning to suit your own palette. If you like it sweeter add more tomato sauce, saltier add more salt or soy, brighter add a squeeze of lemon. Roll into an even sausage shape on your puff pastry. Make them as big or small as you like. Brush with soy milk and sprinkle with sesame seeds.
Bake at 200*c for about 20 minutes. (I like mine quite dark and rustic looking) Enjoy!
* I used store bought frozen puff pastry sheets (I used Pampas brand, check the ingredients to be sure its vegan, some have butter and some have beef lard)