DELICIOUS Vegan Sausage Rolls - The Scran Line скачать в хорошем качестве

DELICIOUS Vegan Sausage Rolls - The Scran Line

MORE RECIPES HERE: http://thescranline.com - FOLLOW ME HERE: Instagram:   / thescranline   Facebook:   / thescranline   Pinterest:   / thescranline   Twitter:   / thescranline   RECIPE 450g mushrooms, washed and dried 1 tbsp olive oil 1 brown onion, finely chopped 1 garlic clove, crushed 1 tbsp dried thyme 400g lentils, drained and rinsed 1 tbsp flaxseed meal 1/2 tsp salt 1/2 cup vegan beef or vegetable stock 2 tsp Dijon mustard 1 cup panko breadcrumbs 4 sheets vegan puff pastry 3 tbsp almond or soy milk 3 tbsp sesame seeds Instructions: Add the mushrooms to the bowl of a food processor and blitz until finely chopped. Add the oil to a large fry pan on medium heat and add the onion. Cook for about 4-5 minutes until translucent. Add the mushrooms and cook for a further 5 minutes. Add the garlic and thyme and stir for 1 minute before adding the lentils, flaxseed meal, salt and stock. Cook for 5-6 minutes until the stock is almost cooked out. Transfer to a heat proof bowl and add the Dijon mustard and panko breadcrumbs. Mix until well combined and allow to cool to room temp. Preheat your oven to 200°C / 390°F. Line two baking trays with baking paper and set aside. Place one of the pastry sheets on to a cutting board and use a sharp knife to cut them in half so that you end up with 2 rectangles. Add some of the mixture, about 1/8 on one end. Tightly roll up. Use a sharp knife to cut in three pieces. Place on the baking tray with the seam facing down. Brush with plant-based milk and sprinkle with sesame seeds. Spray with oil spray and bake for 30 minutes. Allow to cool for 10 minutes before serving with tomato sauce. Notes Storage Sausage rolls can be stored in an airtight container for up to three days. Reheat in the oven on 200°C / 390°F for 10 minutes.