Vegan Mushroom, Parsnip and Walnut Sausage Rolls

Vegan Mushroom, Parsnip and Walnut Sausage Rolls

Ingredients

  • 1 medium leek, trimmed, rinsed and sliced

  • 1 large clove garlic, minced

  • 1 large parsnip, peeled and diced

  • 450 grams (6 cups) of mixed mushrooms of your choice (cremini, button, portobello, chestnut etc), chopped

  • 2/3 cup walnuts, chopped small

  • 2 teaspoons dried or fresh parsley, chopped fine

  • 2 Tablespoons soy aminos, Tamari or soy sauce

  • 2 Tablespoons Nutritional Yeast

  • Salt and Pepper to taste

  • Olive oil or vegetable broth for sauteing

  • Sesame seeds for garnish *optional

  • Honey mustard dipping sauce *optional

  • 1 sheet puff pastry

Directions

  • Heat 2 teaspoons of olive oil (or 2 Tablespoons vegetable broth) in a large skillet on medium heat.
  • Add leeks and garlic and saute until the onions begin to become translucent and tender
  • Add mushrooms to the pan and cook until they are tender and browned, remove from heat and set aside to cool.
  • Add soy aminos or Tamari, nutritional yeast, and parsley and cook for another minute or two, until the liquid has completely reduced, then remove from heat and set aside to cool.
  • Preheat oven to 375º F and line a baking sheet with parchment paper
  • Unroll the puff pastry on a clean and lightly floured surface.
  • Cut in half lengthwise, to create two long rectangles of pastry
  • Divide the mushroom filling between the two rectangles and spoon in a long even line, the length of the pastry.
  • moisten the edges lengthwise with a bit of water to help the edges stick better once rolled.
  • Lift the long side of the pastry and tuck around the filling.
  • Roll the dough to create one long roll filled with mushrooms and repeat with the second half.
  • Slice the rolls into 2-bite (ish) pieces and arrange them on the parchment-lined baking sheet, leaving space between them to expand.
  • Brush each roll with plant-based milk, olive oil, or melted vegan butter, and sprinkle with sesame seeds.
  • Bake until golden brown, approx 20 minutes.
  • Serve alone or with dipping sauce

Vegan Spinach Artichoke Phyllo Cups

Vegan Spinach Artichoke Phyllo Cups

Recipe by Jennifer-JuneDifficulty: Easy
Prep time

15

minutes
Cooking time

20

minutes

Ingredients

  • 1/2 package of phyllo sheets (or approximately 24 phyllo shells

  • 10 oz package of frozen spinach, thawed and well-drained

  • 1 medium-large onion

  • 1 large clove garlic

  • 1 14 oz jar or can of artichoke hearts, drained and chopped

  • 1/2 cup plant-based cream cheese

  • 2 tsp lemon juice

  • 1/3 cup bread crumbs

  • 3 Tablespoons nutritional yeast (optional)
    1 tsp dried or fresh dill

  • 1 Tablespoon dried or fresh parsley, finely chopped

  • Salt & Pepper to taste

Directions

  • Pre-heat oven to 375º F (190º C)
  • In a mixing bowl, combine all of the ingredients except for the phyllo
  • If cutting your own phyllo cups, oil your mini muffin tins and cut squares of phyllo big enough to fit in the cups and stick up past the height of them.
  • Divide your filling between your phyllo cups and bake for about 12 minutes
Vegan Fig Cake

Almond Fig Cake

Almond Fig Cake

Recipe by Jennifer-JuneCourse: DessertCuisine: ItalianDifficulty: Medium

A gorgeous Italian-inspired Vegan/Plant-Based Almond & Fig Cake that tastes delicious on its own or served with vanilla ice cream.

Ingredients

  • The equivalent of 4 eggs

  • 8 Tablespoons Aquafaba (or the equivalent of 4 egg whites )

  • 150 grams brown sugar

  • 1 teaspoon ground cinnamon

  • 50 grams cane sugar

  • 150 grams almond flour

  • 100 grams all-purpose flour

  • 16 grams baking powder

  • 1 teaspoon cornstarch

  • 1/2 cup Olive Oil

  • 1/2 teaspoon salt

  • 4-6 fresh figs, sliced – In the above recipe photo the figs are only cut in half, but I found it worked much better when they were sliced in 3 or 4.

Directions

  • Preheat your oven to 180 degrees Celsius (or 350F) and line a 26cm springform pan with baking paper. If your cake pan is smaller, that’s okay. Just be sure to space the fruit a little more widely so that the batter can cook properly.
  • To the bowl with the egg replacer, add sugar and beat until frothy.
  • Add vanilla, cinnamon, salt, and olive oil and mix well.
  • Sift in the baking powder and cornstarch
  • Add the almond flour and all-purpose flour and mix well.

  • Beat (or whisk by hand) the aquafaba until it forms peaks that hold their shape in the bowl.
  • Gently fold aquafaba into the cake batter being mindful to fold it in thoroughly but carefully so as to brake as few of the air bubbles as possible.
  • Pour into a parchment-lined cake pan.
  • Bake the cake for 10 minutes
  • Lay the fig slices gently on the top of the cake, so that they don’t sink into the cake.
  • Sprinkle a little brown sugar on top to help them caramelise (optional).
  • Bake in the oven until the top is golden and the centre doesn’t wobble, about 45 minutes to an hour.
  • Allow cake to cool to room temperature before serving.
  • Enjoy!

Sweet Vegan Spills the Tea Podcast S02E03 An Interview with Jasmin Singer

Jennifer June sits down with Author, Actor, Vegan Activist, and Speaker Jasmin Singer to chat about disordered eating, food addiction,  “going” vegan, fatphobia, growing up in a weight-watching culture, and more. Sweet Vegan on Instagram @sweetveganliving Sweet Vegan on YouTube @sweetveganliving Jasmin Singer is a worldwide leading expert on veganism and a coveted speaker on topics including personal […]