VEGETARIAN SAUSAGE RECIPE RECIPES

Name: Vegetarian sausage rolls
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: Makes 8
Ingredients: 200g chestnut mushrooms; 3 tbsp olive oil; 2 leeks, finely chopped; 2 large garlic cloves, crushed; 1 tbsp sage, finely chopped; 1 tbsp brown rice miso; 2 tsp Dijon mustard; 30g chestnuts, very finely chopped; 60g mature cheddar, grated; 70g fresh white breadcrumbs; 1 x 320g sheet ready rolled all butter puff pastry; 1 medium egg, light beaten to glaze

VEGETARIAN SAUSAGE ROLLS RECIPE | BBC GOOD FOOD

Vegetarian sausage rolls recipe | BBC Good Food image

Try our flavourful vegetarian sausage rolls, packed with mushrooms, chestnuts, leeks and cheese. They're perfect for a picnic or served with salad for lunch

Provided by Esther Clark

Categories Buffet, Lunch, Snack, Supper

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield Makes 8

Number Of Ingredients 12

Ingredients

200g chestnut mushrooms
3 tbsp olive oil
2 leeks, finely chopped
2 large garlic cloves, crushed
1 tbsp sage, finely chopped
1 tbsp brown rice miso
2 tsp Dijon mustard
30g chestnuts, very finely chopped
60g mature cheddar, grated
70g fresh white breadcrumbs
1 x 320g sheet ready rolled all butter puff pastry
1 medium egg, light beaten to glaze

Steps:

Put the mushrooms in a food processor and pulse until they're very finely chopped.
Put half the olive oil in a large frying pan and add the leeks along with a pinch of salt. Fry gently for 15 mins or until softened and golden brown. Scrape the leeks out of the pan and into a bowl. Heat the remaining oil in the pan and fry the mushrooms for 10 mins over a medium heat. Add the garlic, sage, miso and mustard and fry for another minute, then leave to cool slightly.
Heat the oven to 200C/180C fan/gas 6. Combine the mushroom mixture with the leeks in a bowl, add the chestnuts, cheese and breadcrumbs. Season lightly to taste (the miso and leeks will add salt, so don’t add too much) and work everything together until you have a slightly stodgy mixture.
Unravel the puff pastry on a floured surface, then roll out so one side measures about 40cm. Push the mushroom mixture down the centre of the pastry. Bring the pastry around the mixture and seal the edges with a fork, then cut into 8 pieces. Lay on a lined baking sheet and brush each one with the beaten egg. Bake in the oven for 25-30 mins until deep, golden brown. Allow to cool a little before eating.

Nutrition Facts : Calories 286 calories, FatContent 18 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 21 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 3 grams fiber, ProteinContent 8 grams protein, SodiumContent 0.9 milligram of sodium

VEGETARIAN QUORN SAUSAGE CASSEROLE RECIPE | MEAT-FREE ...

Vegetarian Quorn Sausage Casserole Recipe | Meat-Free ... image

Try this healthier vegetarian sausage casserole recipe, made using Quorn Sausages, chestnut mushrooms, pepper, beans and tomato passata. This vegetarian sausage casserole is the perfect dish for a healthy twist on a classic comfort food. Not to mention this veggie sausage casserole contains two of your five a day and is high in protein.

Provided by Quorn

Categories Casserole & Stew Winter Comfort Food Recipes Meat Free Sausage Recipes

Total Time 15 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 12

Ingredients

1 pack of Quorn Sausages (if using frozen sausages defrost), browned in a little oil and cut into three on the diagonal
2 tbsp vegetable oil
1 onion, very finely diced
2 cloves garlic, finely chopped
150g Chestnut mushrooms, sliced
200g Mixed Frozen Pepper, slices
1½ tbsp smoked paprika
400g Passata with Onions and Garlic
150ml / ¼ pint vegetable stock (using 1 vegetable stock cube)
400g beans of your choice drained – butter beans, cannellini, black eye beans
salt & freshly ground black pepper to taste
2 tbsp freshly chopped parsley

Steps:

Heat the oil in a large frying pan, add the onion and fry over a medium/high heat for 4 minutes until soft
Add the garlic, mushrooms and peppers and cook for a further 3 minutes. Stir in the paprika and cook for 1 minute
Stir in the Passata and vegetable stock
Stir in the beans and Quorn Sausage slices, simmer gently for 6 minutes. Season to taste and garnish with chopped parsley

Nutrition Facts : Calories 342 calories

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1. Preheat the oven to 180ºC/350ºF/gas 4. Heat the olive oil in a saucepan and add the onions. Cook gently for about 20 minutes until soft and golden brown. Add the sage leaves, cook for a couple of minutes more and then spread out on a plate to cool.
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1. Preheat the oven to 180ºC/350ºF/gas 4. Heat the olive oil in a saucepan and add the onions. Cook gently for about 20 minutes until soft and golden brown. Add the sage leaves, cook for a couple of minutes more and then spread out on a plate to cool.
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