Vegan sausage plait

Ingreadient

• 50g sunflower seeds, soaked in water overnight
• 85g vegan stuffing mix – we used Paxo Sage & Onion
• 100g dried soya mince (we used Clearspring Organic – see tip)
• 2 tsp vegan stock powder (such as Marigold Bouillon Powder)
• Splash olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 2 tsp Marmite
• 1 tbsp each chopped fresh rosemary, parsley and thyme
• 1 tbsp English mustard
• Plain flour to dust
• 500g block puff pastry (check the label to make sure it’s vegan – we used Jus-Rol)
• 1 tbsp soy sauce to glaze
• Cranberry sauce to serve
• Baking sheet lined with compostable baking paper

Instruction

1. Heat the oven to 200°C/180°C fan/ gas 6. Put the soaked sunflower seeds and stuffing mix in a large heatproof bowl and cover with 175ml freshly boiled water. Stir and set aside.
2. Put the soya mince and stock powder in a large mixing bowl and pour over enough freshly boiled water to cover well, then stir and set aside for 10 minutes. Drain and squeeze out any excess water, then add to the stuffing mix.
3. Heat a pan with a splash of olive oil, then fry the onion over a medium heat, stirring, for 10 minutes until browned. Add the garlic and Marmite and cook for 1 more minute. Add to the stuffing bowl with the herbs and mustard. Season, then mix to combine and set aside to cool.
4. Turn out the pastry onto a lightly floured surface, then roll to a rough 30cm x 35cm rectangle. Spoon
   the filling lengthways down the centre of the pastry. Cut the pastry on either side of the filling into strips, at right angles to the filling, all the way down the length of the filling. Alternating from side to side, plait the strips over the filling to create a lattice effect.
5. Transfer the wellington to a baking sheet lined with non-stick baking paper, brush with soy sauce, then bake for 30-35 minutes. Slice and serve hot, at room temperature or cold with cranberry sauce.