Giant Vegan Mushroom Roll
This vegan sharing sausage roll makes plenty to go around, and the earthy mushroom filling is something everyone can enjoy.
Ingredients
250 g plain flour
0.25 tsp fine sea salt
250 g vegan butter, frozen, grated
100 g water, ice cold
For the filling
300 g onion, peeled, roughly chopped
3 garlic cloves, peeled, destemmed, roughly chopped
3 Tbsp vegetable oil
600 g chestnut mushrooms, sliced
2 Tbsp miso
3 Tbsp warm water
2 tsp Dijon mustard
1 Tbsp fresh thyme, destalked
60 g panko breadcrumbs
50 g dried cranberries, finely chopped
1 tsp fine sea salt
0.5 tsp black pepper, freshly ground
0.25 tsp nutmeg, freshly grated
To finish
100 ml soy milk
white sesame seeds, as needed
black sesame seeds, as needed
To serve
chilli jam, as needed
Instructions
STEP 1/8
Fit the Dough tool to the machine
STEP 2/8
Add the flour and salt into the 5L Mixer bowl
Attach the Mixer bowl to the machine
Mix on speed 1 for 30 seconds until combined
Add the vegan butter into the Mixer bowl
Mix on speed Min for 30 seconds
While the machine is running, slowly add the water into the Mixer bowl
Mix on speed Min until a shaggy dough forms with visible flecks of vegan butter
Remove the Mixer bowl from the machine
Remove the dough from the Mixer bowl
Shape the dough into a rough oblong
Wrap in plastic wrap
Chill in the fridge for 20 minutes
Remove the dough from the fridge, remove the plastic wrap
Transfer the chilled dough to a lightly floured work surface
Using a floured rolling pin, roll the dough out into a rectangle, approx. 20 x 60 cm
Gently pull the edges into the centre to create a layered square of dough
Repeat the rolling and folding process twice more
Wrap the dough in plastic wrap
Chill in the freezer for 30 minutes
STEP 3/8
Assemble the Food Processor attachment to the machine
Fit the Knife blade to the Food Processor bowl
Add the onions and garlic into the Food Processor bowl
Attach the lid and ensure it is locked into place
Pulse until finely chopped but not wet and mushy
Remove the attachment from the machine
Place a large frying pan over a medium heat
Add 1 Tbsp oil into the frying pan
Transfer the chopped onions and garlic into the frying pan
Fry for 10 minutes, stirring occasionally, until soft and slightly caramelised
Transfer the onions into the 7L Mixer bowl and let cool
STEP 4/8
Retrieve, clean the Food Processor bowl and Knife blade
Assemble the Food Processor attachment to the machine
Fit the Knife blade to the Food Processor bowl
Working in batches, add the mushrooms into the Food Processor attachment
Attach the lid and ensure it is locked into place
Pulse until finely chopped
Remove the attachment from the machine
Place the large frying pan over a high heat
Add the remaining 2 Tbsp oil into the large frying pan
Heat until hot
Transfer the chopped mushrooms to the frying pan
Let cook for 4 minutes
Stir and cook for a further 8 minutes, stirring occasionally until mushrooms are browned and released all their water
STEP 5/8
Add the miso and water into a small bowl
Stir to combine until a thin paste forms
Transfer the miso paste into the frying pan
Add the mustard and thyme into the frying pan
Heat over a low heat for 3 minutes
Set aside and let cool
STEP 6/8
Attach the 7L Mixer bowl into the machine
Fit the K beater to the machine
Transfer the cooled mushroom mixture into the 7L Mixer bowl
Add the breadcrumbs, cranberries, salt, pepper and nutmeg into the 7L Mixer bowl
Mix on speed Min for 1 minute until thoroughly combined
STEP 7/8
Preheat the oven to 200ºC
Line the baking tray with parchment paper
Remove the chilled pastry from the freezer
Hit the dough several times with a rolling pin to help it relax and become more workable
Place the dough on a lightly floured work surface
Using a rolling pin, roll out into a large rectangle, approx. 45 x 35 cm, until 5 mm thick
Transfer the pastry onto the prepared baking tray
STEP 8/8
Retrieve the mushroom mixture
Place the filling inside the pastry, leaving a 6 cm border along the long edges
Shape it into a long, flat log
Brush any exposed areas of pastry with some of the soy milk apart from the 6 cm border
Fold the brushed side of the pastry over the filling to meet the 6 cm border
Press the pastry edges firmly together to seal
Prick the edges of the pastry with a fork
Trim the excess pastry
Chill in the fridge for 10 minutes
Remove the pastry from the fridge
Brush with the remaining soy milk
Use a sharp knife to make scores on top of the pastry
Sprinkle with the black and white sesame seeds
Bake at 200ºC for 35 minutes until golden brown
Remove from the oven and let cool slightly
To Serve
Serve with chilli jam
Ensure your vegan butter is as cold as can be and your pastry making will be a breeze or simply use a shop-bought vegan puff pastry.
Serve with a fruit chutney or hot chilli jam for an extra kick.
Giant Vegan Mushroom Roll
This vegan sharing sausage roll makes plenty to go around, and the earthy mushroom filling is something everyone can enjoy.
Ingredients
250 g plain flour
0.25 tsp fine sea salt
250 g vegan butter, frozen, grated
100 g water, ice cold
For the filling
300 g onion, peeled, roughly chopped
3 garlic cloves, peeled, destemmed, roughly chopped
3 Tbsp vegetable oil
600 g chestnut mushrooms, sliced
2 Tbsp miso
3 Tbsp warm water
2 tsp Dijon mustard
1 Tbsp fresh thyme, destalked
60 g panko breadcrumbs
50 g dried cranberries, finely chopped
1 tsp fine sea salt
0.5 tsp black pepper, freshly ground
0.25 tsp nutmeg, freshly grated
To finish
100 ml soy milk
white sesame seeds, as needed
black sesame seeds, as needed
To serve
chilli jam, as needed
Instructions
STEP 1/8
Fit the Dough tool to the machine
STEP 2/8
Add the flour and salt into the 5L Mixer bowl
Attach the Mixer bowl to the machine
Mix on speed 1 for 30 seconds until combined
Add the vegan butter into the Mixer bowl
Mix on speed Min for 30 seconds
While the machine is running, slowly add the water into the Mixer bowl
Mix on speed Min until a shaggy dough forms with visible flecks of vegan butter
Remove the Mixer bowl from the machine
Remove the dough from the Mixer bowl
Shape the dough into a rough oblong
Wrap in plastic wrap
Chill in the fridge for 20 minutes
Remove the dough from the fridge, remove the plastic wrap
Transfer the chilled dough to a lightly floured work surface
Using a floured rolling pin, roll the dough out into a rectangle, approx. 20 x 60 cm
Gently pull the edges into the centre to create a layered square of dough
Repeat the rolling and folding process twice more
Wrap the dough in plastic wrap
Chill in the freezer for 30 minutes
STEP 3/8
Assemble the Food Processor attachment to the machine
Fit the Knife blade to the Food Processor bowl
Add the onions and garlic into the Food Processor bowl
Attach the lid and ensure it is locked into place
Pulse until finely chopped but not wet and mushy
Remove the attachment from the machine
Place a large frying pan over a medium heat
Add 1 Tbsp oil into the frying pan
Transfer the chopped onions and garlic into the frying pan
Fry for 10 minutes, stirring occasionally, until soft and slightly caramelised
Transfer the onions into the 7L Mixer bowl and let cool
STEP 4/8
Retrieve, clean the Food Processor bowl and Knife blade
Assemble the Food Processor attachment to the machine
Fit the Knife blade to the Food Processor bowl
Working in batches, add the mushrooms into the Food Processor attachment
Attach the lid and ensure it is locked into place
Pulse until finely chopped
Remove the attachment from the machine
Place the large frying pan over a high heat
Add the remaining 2 Tbsp oil into the large frying pan
Heat until hot
Transfer the chopped mushrooms to the frying pan
Let cook for 4 minutes
Stir and cook for a further 8 minutes, stirring occasionally until mushrooms are browned and released all their water
STEP 5/8
Add the miso and water into a small bowl
Stir to combine until a thin paste forms
Transfer the miso paste into the frying pan
Add the mustard and thyme into the frying pan
Heat over a low heat for 3 minutes
Set aside and let cool
STEP 6/8
Attach the 7L Mixer bowl into the machine
Fit the K beater to the machine
Transfer the cooled mushroom mixture into the 7L Mixer bowl
Add the breadcrumbs, cranberries, salt, pepper and nutmeg into the 7L Mixer bowl
Mix on speed Min for 1 minute until thoroughly combined
STEP 7/8
Preheat the oven to 200ºC
Line the baking tray with parchment paper
Remove the chilled pastry from the freezer
Hit the dough several times with a rolling pin to help it relax and become more workable
Place the dough on a lightly floured work surface
Using a rolling pin, roll out into a large rectangle, approx. 45 x 35 cm, until 5 mm thick
Transfer the pastry onto the prepared baking tray
STEP 8/8
Retrieve the mushroom mixture
Place the filling inside the pastry, leaving a 6 cm border along the long edges
Shape it into a long, flat log
Brush any exposed areas of pastry with some of the soy milk apart from the 6 cm border
Fold the brushed side of the pastry over the filling to meet the 6 cm border
Press the pastry edges firmly together to seal
Prick the edges of the pastry with a fork
Trim the excess pastry
Chill in the fridge for 10 minutes
Remove the pastry from the fridge
Brush with the remaining soy milk
Use a sharp knife to make scores on top of the pastry
Sprinkle with the black and white sesame seeds
Bake at 200ºC for 35 minutes until golden brown
Remove from the oven and let cool slightly
To Serve
Serve with chilli jam