Giant Vegan Sausage Roll
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- Опубликовано: 10 сен 2024
- BOSH BOYS KITCHEN #4 - CHRISTMAS DINNER
Like this? Get the BOSH! cookbook! bit.ly/BOSHCkBk
Christmas day is a special day and Christmas dinner is a special meal. If you're wondering what to make for Christmas this year, you should definitely consider this super tasty vegan Giant Sausage Roll!
Ingredients
3 Parsnips
Olive Oil (to grease)
100g Hazelnuts
1 Red Onion
150g Chestnut Mushrooms
400g Butter Beans
400g Cannellini Beans
100ml Vegetable Stock
2 tbsp Maple Syrup
1 tbsp Olive Oil
2 tbsp Soy Sauce
2 cloves Garlic (grated)
2 tbsp Nutritional Yeast
2 tbsp Chickpea Flour
1 teaspoon of chopped thyme
1/4 teaspoon black pepper
1 1/2 teaspoons ground fennel seed
1 ground clove
1/2 teaspoon of ginger
1/2 teaspoon of allspice
100g pre cooked Chestnuts (roughly chopped)
200g Brown Breadcrumbs
2 sheets Pre-rolled Puff Pastry
2 tbsp Water (to seal)
2 tbsp Olive Oil (to brush)
Method
Pre-heat the oven to 200C
Peel and quarter the parsnips, put them in a pan, completely cover them in cold water, add 2 teaspoons of salt and put them on the stove. Bring the water to the boil, when the water hits a good rolling boil, cook the parsnips for 7 minutes. Drain the water, mash the parsnips and let them cool down
Put the Hazelnuts on a baking tray, put the tray in the oven and bake the hazelnuts for 10m minutes. Take the Hazelnuts out of the oven, let them cool down to room temperature and then roughly chop them into small pieces.
Peel the red onion and dice it up into small pieces and then roughly cut up the mushrooms into ½ cm pieces. Pour 2 tbsp of olive oil into a frying pan, warm it up and slowly sweat the onion until soft and translucent, which takes around 10 minutes. Add the mushrooms to the pan and cook them for 5-7 minutes. Transfer the mushrooms and the onions to a large mixing bowl
Drain the beans and pour them into a food processor. Now add the vegetable stock, maple syrup, oil, soy sauce, nutritional yeast and spices and pulse it all together until smooth. Add the mushrooms and onions to the food processor and pulse them into the mixture (pulsing in stages will ensure you get a well blended mixture)
Add the mashed parsnips, roast hazelnuts and chestnuts to the food processor and blend everything together into a paste. Pour the contents of the food processor into the mixing bowl, add the breadcrumbs and fold everything together with a spatula. Taste the mixture and season accordingly (there will be a slight, earthy flavour that you may think is odd - don’t worry, that’s the gram flour, it will come good when the mixture is baked).
Line a large baking tray with parchment paper and carefully lay the sheet of puff pastry on top. Use a wooden spoon to transfer the mixture on to the pastry. It’s important you create a 2.5 inch high “sausage” (roughly ⅓ of the width of the puff pastry sheet) down the right side of the pastry, leaving 1.5 inches of exposed pastry. You will be left with a decent amount of mixture - don’t worry, that’s for you to use for Bubble and Squeak on Boxing Day!
Use your hands to smooth and shape the mixture into a dome shape. Brush around the edges of the whole sheet of pastry with water - this is your glue. Carefully lift up the side of the pastry that has no filling on top of it and fold the pastry over the top of the “sausage” filling. It’s important that you fold the pastry tightly so that you have enough of a lip to stick the the edges together. Press the edges of the pastry down with your fingers firmly, this will ensure the pastry doesn’t pop open when your Sausage Roll is in the open.
Score decorative lines across the top of the Sausage Roll (making sure two or three of the lines pierce the pastry entirely - this will let excess steam release from your Sausage Roll). Brush the Sausage Roll with Olive Oil (this will help the pastry turn a nice golden colour) Put the Sausage Roll in the oven, on the middle shelf and bake it for 35-40 minutes (check after 30 minutes, some ovens vary and your Sausage Roll might need to be removed if it’s looking ready)
I made this today. Following the recipe gave two large sausage rolls plus a Tupperware container of spare filling that I've frozen. The taste and consistency of the 'sausage' is great - I'm not a great cook but I would be proud to serve this to guests. Full marks to BOSH for a great recipe.
I think this recipe is not just for Christmas but all year round, looks delicious.
perfect for Sunday roasts 😊
@@BOSHTVgreat idea, my Sunday dinner sorted, thanks guys. Keep up the good work👍🇬🇧
I've just made this and even though I followed the recipe to the letter there is an enormous amount of filling - enough for 2 and a half giant sausage rolls!!!! Also, the mix is quite wet so next time I won't add the stock in liquid form but will season it with salt and pepper. It's a nice flavour - thinking next time to have more of a sage and onion thing going through it, though, and adding the sauteed onions at the end so that they are intact through the mixture.
So wonderful & more healthy with all the deliciousness in one plate! Absolutely will be for my Christmas Eve . Same wishing you a Happy Merry Christmas & New Year 2018 .
Merry xmas and a happy new year to you too!!!
Anyone who isn’t into cannelini beans could consider the use of black beans in the recipe. Looking really appetising! Also can be adapted to make smaller rolls for parties. Mmmm! 😋
thanks for the tip! 😀
Now I can't make up my mind whether to do this or the Portabello Mushroom Wellington!
We totally recommend both! But if I were to choose between the two, I'd probably say the Wellington is my favourite!
Looks delish. Thank you for sharing these recipes. Most kind
You are welcome!! x
Fantastic, I don't know you guys do it, recipe after recipe of amazingness! Got my cookbook on pre-order, can't wait! Thank you x
Thanks so much, we really appreciate it! We work hard on this stuff! So glad to hear you have the book, it really helps. The more orders we get on release day the higher up we rise in the charts :-)
its not even christmas but i need to make this!!!
Is it 250gms or 150grms of mushrooms? You say on the video is 250 but 150 in description. Thanks :-)
These things look so great together
It's a great dinner!!!
Wow
Parsnips! I aint seen one of those in nearly 7 seven years!
Wow oh yes I am going to make this oh looks yummy
That’s my christmas dinner sorted, I’m definitely ordering your cook book : )
Amazing, thanks so much!
Beautiful and looks delicious 😊
You blokes are so fit
I know it's not Christmas time, but I'm going to have to give this roll a try!
Wow this looks so good! I definitely need to give this a try :)
Thanks so much really pleased to hear this!
I made this as written and confess it didn't turn out too tasty. It made way more than I saw in the video and in fact, I had to blend it in batches. It may have been too much for the flavouring elements like the spices, nooch and roasted nuts. If I were to do it again I wound double down on those and hold back a bit on the parsnip and bread crumbs.
I made their mushroom wellington using the recipe from their book. Again actual quantities bigger than appeared the video, plus recipe was very slightly different - no veg stock was added to the mix, but it was very very tasty and I was really pleased with the finished product. They must work on smaller quantities in the videos to help with the filming.
Wonderful👏🏻♥️♥️♥️
This looks wonderful and I want to make it over the holidays. I really don't like the taste of chestnuts though. What can I use for a substitute?
This looks amazing!! Only thing is I'm not a fan of parsnips.. do you think potatoes would work too?
Curious for the recipe for that awesome looking sauce at the end ...
We are posting our vegan gravy soon!!! Watch this space!!!
Making it again this year. 😊😊😊
yay! Merry Christmas x
Can I replace the chestnuts with anything else? Christmas here in Australia is during Summer so chestnuts aren't in season.
thanks!
roshni patel you can find frozen ones in some shops.
@@izabelamarzell4288 yep after tonnes of searching I found jarred ones! Thank you:)
What kind of Mixer is that?
That it’s delicious 😋
It your book gonna be available at some point in the USA? I tried to preorder it but it won’t ship to the the states!!! 😩
Hey there! Yes absolutely! It is available to pre-order now in the USA. >>> www.amazon.com/Bosh-Cookbook-Ian-Theasby-ebook/dp/B0722J1XDB
BOSH.TV oh thank you thank you thank you 😍😍😍
How vital is the nutritional yeast? I'm in rural France for Christmas and I know I won't be able to get it. Looking forward to trying this recipe out (I'm going to make it into a Christmas wreath shape with holly on the top) :)
Liz Chamberlayne it won't really make much difference leaving it out it's in there mostly for its nutritional value and a little bit for flavor :)
How many people does this recipe feed? Going to make it tomorrow :)
What can I replace the breadcrumbs with to make it gluten free?
maybe almond flour if you have some? of gluten free bread? x
My vegan friends don't eat mushrooms what can I replace it with please
you can just leave it out then, it's only 150g. or add a bit more beans, like 100g extra, to replace the mushrooms.
Can this be made up and frozen?
we'd say make it up until the point that you'd put it in the oven, freeze it and then cook it from frozen - make sure it's piping hot in the middle before serving x
What can I use instead of parsnip?
Any other root vegetable! Or feel free to leave it out 😊
Recipe makes enough for two and a bit rolls... All spice totally ruined this for me, all I could taste :(
I've given them a chance but I honestly like the minimalist video format more than this. All the banter and commentary takes away from the clarity imo.
Sorry you don't like it dude :-( We had so many people asking for slower, more detailed videos, so here we are!
Hey I understand, you need to be where the audience is. I'm still going to be watching, just thought I'd give my feedback.
I loved this style, I sometimes find the tasty style videos a little too quick and hard to follow along with. The banter and conversational tone they have makes it 1. Easier to cook along with and 2. More entertaining :D
Agreed! I hope you go back to the old videos! PLease :) Happy new year.
Sorry we'll drop off the gifts but we can't stay, Sorry.../// Are they okay w/ Us leaving? well I never said we can't stay because we can't eat pretend meat.
they don't need to know. No need to hurt feelings.
OK. I've seen a lot of vegan holiday recipes this year using puff pastry. Puff pastry, in general, is NOT vegan. I couldn't find any and had to make it myself. Not a bad experience really but kind of tough to get right. You might want to mention the fact that vegan puff pastry is a bit hard to find....and it's "'erbs" not "Herbs."
Its Herbs not erbs. Thats like saying "hache" instead of "ahch"
Vegan pastry is easy to find!
ERBS? WHAT
In the UK almost all of the pre-made puff pastry available in the shops is vegan. Also, it's herbs, that's why there is a H right at the start :)
Nope, vegan puff pastry is non-existent in the US. Glad you H pronouncing English peoples can find it. The only people that say "hache" are from the UK. Exhibit A: Mark E. Smith.
Puff pastry in UK is mostly vegan - this is a UK channel, and it's definitely herbs - just like it's hat not at - again this is a UK channel