Best Vegan Mushroom And Leek Rolls Recipes

VEGAN SAUSAGE ROLLS

Vegan sausage rolls image

Pack a picnic, or deck out a buffet table with these moreish vegan sausage rolls, made with mushrooms, brown rice miso, mustard and sage

Provided by Esther Clark

Time 1h10m

Number Of Ingredients 12

Ingredients

250g chestnut mushrooms
3 tbsp olive oil
2 leeks, finely chopped
2 large garlic cloves, crushed
1 tbsp finely chopped sage leaves
1 tbsp brown rice miso
2 tsp Dijon mustard
30g chestnuts, very finely chopped
70g fresh white breadcrumbs
1 x 320g sheet ready-rolled puff pastry (not the all-butter version)
plain flour for dusting
dairy-free milk (like soya milk), to glaze

Steps:

Tip the mushrooms into a food processor and pulse until they are very finely chopped. Put half the olive oil in a large frying pan, add the leeks along with a pinch of salt and fry gently for 15 mins or until softened and golden brown. Scrape the leeks out of the pan, into a bowl and set aside to cool a little.
Heat the remaining oil in the pan and fry the mushrooms for 10 mins over a medium heat. Add the garlic, sage, miso and mustard, and fry for a further minute. Leave to cool slightly.
Heat the oven to 200C/180C fan/gas 6. Tip the mushroom mixture into the bowl with the leeks, then add the chestnuts and breadcrumbs. Season, then mix everything together until you have a slightly stiff mixture.
Unravel the pastry on a floured surface, then roll the pastry out so that one side measures 43 cm. Mould the mushroom and leek mixture into a sausage shape down the centre of the pastry, then bring the pastry up around the filling and seal along the seam with a fork. Cut into ten pieces. Lay on a parchment-lined baking sheet and brush each piece with milk. Bake for 25 mins or until deep, golden brown. Leave to cool a little and sprinkle with sesame seeds before serving.

Nutrition Facts : Calories 326 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 1 milligram of sodium

MUSHROOM AND LEEK SPRING ROLLS

Mushroom and Leek Spring Rolls image

Provided by Ming Tsai

Categories appetizer

Time 2h

Yield 12 servings

Number Of Ingredients 20

Ingredients

2 cups sliced shiitake mushrooms
1 cup sliced button mushrooms
1 cup sliced cepes, chanterelles or oyster mushrooms (optional)
2 cups leek julienned
1 cup bean sprouts
1/2 cup hoisin sauce
2 minced serrano chile
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons canola oil
1 cup chopped scallions
1/2 cup chopped cilantro
1 (4 ounce) package bean thread (rice vermicelli), blanched, refreshed and cut up
Salt and black pepper to taste
1 package lumpia wrappers. Other types are egg roll and spring roll wrappers. I prefer lumpia.
Eggwash (1 egg and 1/2 cup of water)
1/4 cup fresh mint chiffonade
1 teaspoon sugar
1/4 cup thin soy sauce
Juice of 1 lemon

Steps:

In a hot wok or saute pan add the oil followed by the garlic, ginger and chile. Be careful not to burn. Add the hoisin and briefly saute to get the raw taste out. Add the shiitakes, leeks and bean sprouts. Check for seasoning. Let cool in a strainer and drain well. When cool, add the cilantro, scallions and bean thread. Lay out a lumpia wrapper with corner facing you. Place a small mound at the bottom, moisten edges with eggwash and roll bottom corner towards the middle. Fold in both sides and continue rolling. Finish roll and let rest. Deep fry at 350 degrees until golden brown, about 5 minutes. Serve with mint dipping sauce.
Mix all ingredients in a small bowl.

CREAMY ONE-POT MUSHROOM AND LEEK PASTA

Creamy One-Pot Mushroom and Leek Pasta image

This deeply satisfying pasta, brimming with rich umami, is made in just one pot, an approach that bolsters its flavors. Once the leek and mushrooms are caramelized and sticking to the pot, they're deglazed to lift all the extra depth from the bottom of the pan. (Use any liquid for deglazing, whether water, wine, stock, vinegar or tomato juice.) This recipe leaves the choice of mushrooms up to you: Cremini and shiitake are a good combination, but you could even use rehydrated porcinis. If you are craving greens to cut through the richness, stir a few handfuls of baby spinach into the pasta just before you turn off the heat.

Provided by Hetty McKinnon

Categories dinner, one pot, pastas, vegetables, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
1 leek, white part only, finely sliced (about 5 ounces)
2 garlic cloves, finely chopped
3 cups mixed mushrooms, such as cremini, shiitake or oyster, torn or sliced (about 6 ounces)
1 lemon, halved
1 pound short pasta, such as orecchiette, cavatappi, gemelli or penne
4 cups vegetable stock
2 tablespoons unsalted butter
1/2 cup chopped fresh parsley, plus more for garnish
Kosher salt and black pepper
1 cup whole-milk ricotta
1/2 to 1 teaspoon red-pepper flakes

Steps:

Heat a wide, deep 12-inch skillet or Dutch oven over medium-high. When hot, add the olive oil and leeks, reduce heat to medium and cook, stirring constantly, until softened and lightly golden, 5 minutes.
Stir in the garlic and mushrooms. Cook, undisturbed, for 2 minutes, then stir and cook, undisturbed, until the mushrooms start to caramelize and stick to the bottom of the pan, another 2 to 3 minutes. (This allows the water from the mushrooms to evaporate, encouraging caramelization.) Add the juice of one lemon half to deglaze the pan and stir to combine.
Add the pasta and stock; stir well. Cover with lid and cook on medium heat. Begin tasting pasta 10 minutes after you add it. (All pasta shapes and brands will have different cooking times. You want the pasta to be just tender.)
Once the pasta is cooked, turn off the heat and add the butter and parsley. Squeeze in the juice from the remaining lemon half and stir until butter is melted and dispersed. Season with salt and pepper.
To serve, top with ricotta, red-pepper flakes (to taste) and more chopped parsley.