Vegan Mushroom and Leek Rolls
Classic sausage rolls are filled with a meat-based sausage mixture, but this hearty vegan version substitutes mushrooms, fennel and plenty of leeks, along with almond butter for creaminess and farro for a delightfully chewy texture. These are best served warm from the oven, or reheated if they cool down. Ketchup is a traditional sausage roll accompaniment, but these are so flavorful on their own they don't need it.
- Serves: 4 persons
- ½teaspoon kosher salt, plus more as needed
- ¼cup farro
- 5tablespoons extra-virgin olive oil
- 1teaspoon cider vinegar or white wine vinegar
- 1 ¼pounds mixed mushrooms, diced (about 8 cups)
- 2large leeks, white and light green parts, cut lengthwise and sliced into 1/4-inch half-moons (about 2 cups)
- 1cup diced fennel
- 2teaspoons fresh thyme leaves, chopped
- 2garlic cloves, finely grated or minced
- 1teaspoon tomato paste
- Pinch of red-pepper flakes (optional)
- 2tablespoons soy sauce
- ½cup creamy almond butter
- ¼cup chopped fresh parsley, cilantro or dill
- 1(13- to 17-ounce) package frozen vegan puff pastry, thawed but still cold
Step 1Bring a small pot of salted water to a boil, then add farro. Cook until tender, 20 to 30 minutes. Drain well and drizzle with 1 tablespoon olive oil and the vinegar while still warm, tossing to combine. Let the farro cool.
Step 2Heat oven to 375 degrees and line rimmed baking sheet with parchment paper.
Step 3While the farro cooks, prepare the filling: In a large skillet, heat 3 tablespoons olive oil over high heat. Add mushrooms and cook until just tender and golden brown, stirring infrequently so the mushrooms have a chance to sear, 8 to 12 minutes. Lower heat to medium and add remaining 1 tablespoon olive oil, leeks and fennel. Cook until leeks and fennel soften, 8 to 12 minutes. Add thyme, garlic, tomato paste, 1/2 teaspoon salt and pinch of red-pepper flakes, if using, and cook for another minute or until fragrant.
Step 4Add soy sauce to deglaze pan, scraping up the browned bits on the bottom. Transfer mushroom mixture to large mixing bowl and set aside to cool.
Step 5Add cooled farro, almond butter and herbs to mushrooms, and mix well.
Step 6Place the puff pastry dough between two sheets of parchment paper, and roll to about 1/8-inch thick. Cut pastry into 4 equal rectangles. In the center of each pastry, dollop a quarter of the mushroom mixture, forming it into a long “sausage” running lengthwise on the pastry strip.
Step 7Lightly brush one long edge of the pastry with water (to help seal the dough). Starting with the unbrushed sides of the pastry, firmly fold the pastry over the filling to make long rolls, pinching dough to seal. Place on prepared baking sheet, seam-sides down.
Step 8Bake until the pastry is golden brown, about 35 to 40 minutes. Serve warm.