Vegan Mushroom Sausage Rolls

Vegan Mushroom Sausage Rolls


  • Store bought filo pastry

  • 200g tofu, crumbled into a mince texture
  • 100g mushrooms, finely diced
  • 1 carrot, grated
  • 1 zucchini, grated
  • 1/2 onion, finely chopped
  • Extra virgin olive oil
  • 1 tbsp miso paste
  • 2 tbsp relish (preferably eggplant relish)
  • 1 tbsp Kissed Earth Brain Elixir
  • Salt and pepper to taste
  • 1 tbsp plant milk


1. Preheat the oven to 180 degrees and defrost the filo pastry

2. Add some oil to a non-stick pan, and fry off the mushroom, carrot, zucchini and onion until the water evaporates and it starts to caramelise

3. Add the tofu to the pan, stir and add the miso paste and relish. Continue to cook until golden. Taste and season accordingly. Remove from the heat to cool down and stir through the Brain Elixir

4. On a clean surface, lay a sheet of filo, brush with oil and add another layer of filo on top. Repeat this 3 times. Spoon the filling along the long edge of the pastry and roll. Seal the edge of the pastry with some plant milk. Repeat with the remaining mixture

5. Cut the long rolls into 10cm sausage rolls and place on a lined baking tray

6. Brush with plant milk, sprinkle with sesame seeds, poppy seeds and garlic granules, and bake until golden

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