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Vegan mince and mushroom roll

This vegan mince and mushroom roll will be the centrepiece of my Christmas table this year, and I hope it makes it on your table too!

Vegan, gluten free | Serves 6 | MAIN



  • 1 onion
  • 1 carrot
  • 3 cloves of garlic
  • 500g mushrooms (I used small portobello)
  • 50g walnuts
  • 3 tablespoons olive oil
  • 300g vegan mince
  • 1/2 teaspoon of each oregano, garlic granules, chilli flakes (optional), thyme and rosemary
  • 1 teaspoon of each miso and tomato paste
  • 1 bay leaf
  • 1 tablespoon of soy sauce
  • 1 veggie cube
  • A handful of fresh parsley
  • 2 tablespoons of plant-based milk
  • 1 teaspoon of maple syrup
  • 1-2 tablespoon sesame seeds
  • 1-2 rosemary sticks



1.Peel the onion, carrot and garlic cloves and cut the carrot and onion in large chunks.

2.Add them in a food processor and blend, add the mixture in a bowl.

3.Then, add the mushrooms in the food processor and blend until you get a creamy paste and add it into a separate bowl.

4.Continue with the walnuts, pulse them few times until you get small pieces, and set aside.

5.In a wide pan, in a medium heat, add the olive oil and vegan mince and sauté for few minutes, until it gets a nice colour.

6.Add the carrot-onion-garlic mixture into the pan, along with a pinch of salt and sauté for 3-4 minutes, stirring occasionally.

7.Then continue with the mushroom mixture, still it well to incorporate it into the mince and cook for 8-10 minutes, stirring occasionally.

8.Season with the dried herbs.

9.Add the crushed walnuts, soy sauce, tomato and miso paste and cook for 1-2 minutes.

10.Dissolve the veggie cube in 350ml warm water and it into the pan, and let it cool on a medium-slow for 3-4 minutes.

11.Finish with some fresh parsley and set aside to cool down.

12.Place the puff pastry on a baking tray lined with parchment paper, cut the long sides on the pastry, creating 2cm wide and 10cm stripes both sides leaving the middle of the pastry untouched.

13.Spread the filling in the middle of the pastry, and start the braid by crossing the stripes over the filling alternating from side to side.

14.Pinch and tackle the pastry at the sides of the roll.

15.Mix the milk and maple syrup and brush the roll, to give it a nice colour while baking.

16.Spread some sesame seeds on top and garnish with the rosemary sticks.


17.Bake in a preheated oven at 180°C for an hour.

18.Let it cool down for few minutes before you cut it.



*Use gluten free puff pastry and tamari (instead of soy sauce) if you prefer to keep the dish gluten free.

*The filling and the puff pastry, must be called when you prepare the roll.

*You can prepare the filling up to 3 days in advance and store it in the fridge.

*You can also prepare the roll up to 3 days in advance, and store it in the fridge or freeze it (it might require 5-10 minutes extra baking time), just remember to brush the milk mixture just before baking.

*Once baked, you can store it up to 3 days in the fridge.

Did you try this recipe?

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