This hors d'oeuvres idea came about in our latest challenge video on YouTube... the vegan appetizer challenge! I am completely serious when I tell you that I had a vision of making these and knew exactly what mix of herbs, spices, and binders to throw into the mix. It was divine intervention... I swear. The first time I made them (in the video below) they turned out perfect. Watch the battle for the best party hors d'oeuvres now!
This recipe is pure gluten! It's used to make the sausage-like filling and the puff pastry was a frozen pre-made one, of course, made with all-purpose flour. Feel free to experiment on your own to make this gluten-free, but I for one think it's too delicious to tinker with!
** makes 40 pieces
1 pkg vegan puff pastry (made with vegetable shortening)
2 C roughly chopped kale (stems removed)
1 C cremini mushrooms
1/2 yellow onion, sliced
2 garlic cloves, roughly chopped
2 tbsp olive oil
1 tsp fennel seeds
1 tsp fresh thyme
1/2 tsp dried oregano
1/2 tsp dried sage
3/4 C navy beans
1 tsp sea salt
1/2 tsp ground pepper
2 tbsp nutritional yeast
1/2 C vital wheat gluten
1/3 C vegetable stock
1/2 C italian parsley
1/4 C all-purpose flour (for rolling out pastry)
2 tbsp vegan butter (melted)
In a large pan sauté onion, mushroom, and garlic in olive oil over medium heat for 4-5 minutes.
Then add in fennel seeds, thyme, oregano, and sage and stir occasionally for another 3-4 minutes until the mixture is browned and cooked through. Toss in the kale upon the last couple minutes of cooking so that you wilt the kale but don't over cook it. It should still appear bright green.
Add this mixture to a food processor with navy beans, sea salt, ground pepper, nutritional yeast, vital wheat gluten, vegetable stock, and parsley.
Process until the mixture comes together to form a ball of dough. It should be sticky and elastic to the touch. That indicates the gluten has activated and your mixture will be chewy in texture, sort of like sausage, when it's cooked even more in the puff pastry.
Flour your counter or rolling surface and rolling pin with all purpose flour. Your puff pastry should be thawed in the fridge prior to rolling it out. It will also already be a rectangle shape so you just need to roll it out thinner. The final rectangle size I was working with was approximately 25" wide x 8" high.
Cut this large rectangle into 5 smaller rectangles, cutting down the shortest edge. The size should be approximately 4 1/2"-5" wide x 8" high
Form a 1" - 1 1/4" log with the sausage mixture, lengthwise on top of the puff pastry. Now you should be able to roll the pastry around the filling once over with a bit of an overlap to seal the dough. Roll it and the slice the log into 8 pieces that are approx. 1" in diameter x1 1/2" wide from end to end.
Place the sausage rolls on a parchment paper lined baking sheet. Brush the tops of the rolls with melted butter before baking in a pre-heated oven at 425 F for approximately 10-12 minutes or until puffed, golden in colour, and flaky.
Serve with a dipping sauce of your choice or mix together grainy mustard and maple syrup 3:1 in a small dish! It is actually quite a nice dipping sauce for these, and super easy to make too!
NOTE: I haven't tried it, but I would guess that after you've cut the sausage roll into small pieces, you could freeze these and bake at a later time. Then bake from frozen as per the instructions. If you try this, let us know how it works out!