Vegan Mushroom, Parsnip and Walnut Sausage Rolls

Vegan Mushroom, Parsnip and Walnut Sausage Rolls


  • 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


  • 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


Cooking time




  • 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


  • 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