Vegan Miso Sausage Rolls (Vegan)




Serving 3 to 4 servings


Ingredients

1 1/2 TBS Carwari Organic Miso Powder Red

1 TBS Carwari Organic Japanese Worcstershire Sauce (Original)

1TBS Carwari Organic Japanese Spicy Seasoning

1 TBS Carwari Organic Extra Virgin Sesame Oil

2 cups Rolled Oats

2 cups Chopped Cabbage

1 cup Dried Shiitake Mushrooms

1 cup Walnut

2 sheets Frozen Vegan Puff Pasty (thawed)

Soy milk

Carwari Organic Black Sesame Seeds for topping

Carwari Organic Miso Powder Red for topping (Optional)

Carwari Organic Japanese Worcestershire Sauce and mustard for dipping


Instructions

  1. Soak dried shiitake in 2 cups of water for an hour.

  2. Toast walnuts over low heat for 5 minutes and cool them down for 10 minutes. Chopped them roughly.

  3. Squeeze water out of soak shiitake. Reserve shiitake soaked water. Chop the shiitake into small pieces.

  4. Prepare the filling. Heat a pan over medium heat and add Extra Virgin Sesame Oil. Stir fry chopped cabbage with Japanese Spicy Seasoning. Once cabbage is soften add chopped shiitake with the reserved shiitake water and rolled oats. Cook for 4-5 minutes with stirring. Add Worcestershire sauce and chopped walnuts and Miso Powder. Stir well and stop cooking.

  5. Preheat the oven 200C. Line a baking tray with baking paper.

  6. Lay a sheet of puff pastry on a flat surface. Spoon 1/4 of filling down along the long side of one pastry half, shaping the filling into a long sausage shape. Roll up pastry to enclose filling, finishing seam side down. Cut into 4 pieces and place them, seam side down on prepared tray. Brush top of each piece with soy milk and sprinkle Black Sesame Seeds and Miso Powder. Repeat the process.

  7. Bake for 20 minutes or until golden.

  8. Take them out from the oven. Serve hot with mustard and Carwari Organic Japanese Worcestershire Sauce.