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Mushroom Rolls

by Roxy, So Vegan September 21, 2016April 27, 2022
September 21, 2016April 27, 2022

Makes 8 large rolls.

Ingredients

2 tbsp olive oil
1/2 onion finely chopped
2 sticks celery finely chopped
500g (17.7oz) mushrooms diced
1 tsp nutritional yeast
3 cloves garlic
1 tsp thyme
1/2 tsp salt
1/2 tsp pepper
1 tbsp soy sauce
500g (17.7oz) puff pastry (suitable for vegans)

Almond milk for brushing.

Method

1. Preheat oven to 200C fan / 425F.

2. Heat oil in pan. Fry onion and celery for 5 minutes or until soft.

3. Add mushrooms, garlic, salt, pepper, nutritional yeast and thyme to the pan, and cook for a further 10 minutes.

4. Add soy sauce and cook for a further minute before removing pan from heat.

5. Sprinkle flour onto work surface and roll out pastry into 2 rectangles (each approx. 10cm high x 30cm wide). Trim edges with a knife for straight sides.

6. Spoon mushroom mixture into the bottom half of the first pastry rectangle, leaving a 1cm gap from the side and bottom edges.

7. Brush a little almond milk along the edges.

8. Fold the top half of the pastry over to meet the bottom edges and press down along the edges with your fingers.

9. Press down with a fork along the side and bottom edges. Using a knife, create 3 small incisions in the rectangle, dividing it evenly into 4 mushroom rolls.

10. Repeat steps 6 to 9 for the second pastry rectangle.

11. Brush the top of the rolls with almond milk and bake in oven for 20 minutes.

#SoVegan

Nutritional information per roll:
Nutritional Information for Mushroom Rolls

mushroom rollsrecipesso veganveganvegan recipesveganism
13 Comments
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13 Comments

Lisa September 22, 2016 - 6:53 am

200 degrees? I’m guessing that’s Celsius and not farenheit. Thanks for clarifying.

Reply
Roxy September 22, 2016 - 9:59 am

Yes, it is celsius. Roxy (So Vegan)

Reply
Charlotte October 4, 2016 - 9:44 am

I really don’t like celery, what would you recommend instead? This looks amazing!

Reply
Roxy October 10, 2016 - 12:44 pm

You could just leave them out or replace them with your favourite vegetable like courgette or peppers… X Roxy (So Vegan)

Reply
Kim November 4, 2016 - 9:58 pm

Are these freezable? or can you recommend any quick and easy recipes like this i can make in bulk and freeze?

Reply
Roxy November 11, 2016 - 11:04 am

Hi Kim, We haven’t tried freezing them but I think it should be OK. Once you’ve finished making them cool them completely, then layer between parchment paper, place in an air-tight container and finally place in the freezer.

When you’re ready to consume them let them thaw in the fridge overnight and then heat them up in the oven. Hope it goes well! Roxy (So Vegan)x

Reply
Helen November 11, 2016 - 2:37 pm

I’m not a great cook but I followed this and they were lovely. Also I did freeze them. I’m taking them out two at a time and they are just as gorgeous after defrosting and don’t take long.

Reply
Roxy November 14, 2016 - 10:41 pm

Amazing!! Thanks for the kind words x Roxy (So Vegan)

Reply
Jesse November 15, 2016 - 3:41 pm

What kind of pan is that!?

Reply
Jessica S. November 29, 2016 - 2:00 am

I finally found a store selling the puff pastry. These are fabulous! My boys don’t like it too spicy so I halved the amount of pepper. The vegetables were sauteed in water instead of oil for mine. Thank you for sharing.

Reply
Roxy January 3, 2017 - 11:56 am

Thanks for reaching out, Jessica. Glad you enjoyed the recipe and that you were able to adapt it for your boys too 🙂 Roxy (So Vegan)

Reply
Elvira July 21, 2017 - 3:02 pm

I like this mushroom rolls recipe. Thank you.

Reply
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