Vegan Sous vide not so roll | Recipe by

Vegan Sous vide not so roll

Vegan Sous vide not so roll Vegan vegan, vegetarian, mushroom, roll, easy, sousvide English
  • COOK TIME: 15mins
  • SERVES: 5


For the Oyster Mushrooms:

5 oyster mushrooms
1 tsp yellow mustard seeds
½ tsp black peppercorns
½ tsp fennel seeds
1 tsp garlic powder
100ml water
5g salt

For the Stuffing Around The Mushroom:

75g chickpeas – tinned
75g fava beans – tinned
20ml juice from the tin of chickpeas
20ml juice from the tin of fava beans
½ tsp chopped rosemary
½ tsp chopped sage.
1 tsp of reserved dry blend from above.


  1. Set your water bath to 82°C
  2. Blend the dry ingredients mustard seeds, black peppercorn, fennel seeds, garlic powder, salt until ground. Reserve one tsp of this mix
  3. Now place all ingredients into a pouch with the mushrooms and Vac seal
  4. Cook the mushrooms for about 15 mins, once cooked remove from the bath and pouch then set aside
  5. Blend chickpeas, faya beans, chickpea juice, fava bean juice, rosemary and sage until smooth, season to taste and reserve
  6. Spread the stuffing around the mushrooms, then wrap it in some vegan puff pastry
  7. Bake until golden and crisp
Back to Recipes