Vegan Sausage Rolls

Instructions

1. Step 1

   Heat the oven to 200°C and line a baking sheet with parchment paper.

   Cookware: baking sheet, oven, parchment paper

2. Step 2

   Heat the olive oil in a frying pan over medium heat. Add the onion and cook until soft and lightly golden.

   Timer: 7 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 1.0 piece Onion

   Cookware: frying pan, wooden spoon

3. Step 3

   Add the garlic and sage, then cook over medium heat until fragrant. Transfer the mixture to a mixing bowl.

   Timer: 1 min (fixed)

   Ingredients used: 6.0 gr Garlic, 3.0 gr Sage

   Cookware: frying pan, mixing bowl, wooden spoon

4. Step 4

   Let the onion mixture cool until no longer hot.

   Timer: 10 min (fixed)

   Cookware: mixing bowl

5. Step 5

   Add the plant-based sausages, breadcrumbs, mustard, soy sauce, and black pepper. Mix thoroughly into a cohesive filling.

   Timer: 3 min (fixed)

   Ingredients used: 40.0 gr Breadcrumb, 15.0 gr Dijon Mustard, 1.0 gr Ground Black Pepper, 6.0 piece Sausage, 10.0 ml Soy Sauce

   Cookware: mixing bowl, wooden spoon

6. Step 6

   Unroll the pastry on a cutting board and cut it lengthwise into two equal strips. Shape the filling into two logs and place one along the center of each strip.

   Timer: 5 min (fixed)

   Ingredients used: 320.0 gr Vegan Puff Pastry

   Cookware: Chef Knife, cutting board

7. Step 7

   Brush the exposed pastry with plant milk, roll each strip tightly around its filling, and place seam-side down. Brush the tops, scatter with sesame seeds, and cut each log into four equal rolls.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 ml Plant Milk, 10.0 gr Sesame Seed

   Cookware: Chef Knife, cutting board, pastry brush

8. Step 8

   Arrange the rolls on the prepared baking sheet and bake at 200°C until puffed and deeply golden, with the centers reaching 75°C.

   Timer: 25 min (fixed)

   Cookware: baking sheet, oven