Sausage rolls, but make them vegan! Both hearty and delicious, this holiday appetizer is made with store bought puff pastry (make sure it’s vegan-friendly) to make it extra simple. They’re without a doubt one of my favourites to serve to guests during the holiday season. A hearty mushroom and chestnut filling is complimented by a tangy, yet sweet cranberry sauce then wrapped in a flaky puff pastry. I am seriously obsessed with these vegan cranberry mushroom sausage rolls, and I have a feeling you will be too!
Preheat oven to 425°F and line a baking sheet with parchment paper or a silicone baking mat. Set aside.
To a large frying pan over medium-high heat add olive oil. Once warm, add shallots and garlic and cook until soft and the shallots are translucent. Add chopped cremini and shiitake mushrooms and season with salt and pepper. Cook for 5 minutes, then add soy sauce and toss or stir to coat. Add chopped sage, rosemary, and chestnuts. Cook for an additional 5-6 minutes. Remove from the heat.
Add the cooked mushroom mixture to a food processor along with Dijon mustard and 2 tablespoons of the cranberry sauce. Process until the mixture holds together.
Roll out the puff pastry into a rectangle that is at least 6×14-inches. Spread cranberry sauce in a 1-inch strip up the centre of the length of the pastry. Top the cranberry sauce with the mushroom sausage mixture and gently press into a sausage. Brush the edges of the puff pastry with water and fold the long edge over the sausage roll, then the other side to create one long sausage roll.
Using a sharp knife, carefully slice into 12-14 individually sausage rolls and place on the prepared baking sheet.
Bake for 20 minutes or until golden brown.