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Vegan mushroom and cannellini bean rolls with spicy tomato dip

Vegan mushroom and cannellini bean rolls with spicy tomato dip


Our meat-free spin on the picnic staple has a fantastic texture and tons of savoury flavour

  • Feeds 24 Feeds 24
  • Ready in 50 minutes

Each serving contains

  • Energy
    479kj 115kcal
  • Fat
    Med 8%
  • Saturates
    Med 12%
  • Sugar
    Low 2%
  • Salt
    Low 4%

% of adult’s reference intake | Carbohydrates per serving : 11g


For the rolls

  • 3 tbsp Co-op vegetable oil
  • 2 x 200g packs Co-op chestnut mushrooms, roughly chopped
  • 50g breadcrumbs
  • 75ml soya drink, plus extra for glazing
  • 2 x 400g cans Co-op cannellini beans, drained and rinsed
  • 6 garlic cloves, crushed
  • 1½ tbsp dried thyme
  • 1 tsp yeast extract
  • 1 tbsp Co-op Dijon mustard
  • 375g pack Co-op ready rolled puff pastry

For the dip

  • 100g Co-op tomato ketchup
  • 1-2 tsp hot sauce, to taste
  • Juice of ½ lemon


  1. Heat the oil in a large frying pan and cook the mushrooms for 12-15 mins, until the moisture has evaporated and they’re golden
  2. Meanwhile, put the breadcrumbs in a bowl and cover with the soya drink
  3. Add the beans, garlic and half the thyme to the pan, then cook for 3 mins
  4. Allow to cool slightly then whizz in a food processor with the crumb mixture, yeast extract and half the mustard until you have a thick, coarse paste; season
  5. Preheat the oven to 220°C/fan 200°C/gas 7 and halve the pastry lengthways
  6. Spoon half the filling along the centre of each pastry strip and form into sausage shapes, brush one edge of each sheet with soya drink, then fold the pastry over to cover the filling, pressing lightly to seal
  7. Brush the tops with soya and sprinkle with the remaining thyme, then cut each roll into 12 and place on a lined baking tray
  8. Bake for 25-30 mins, until golden
  9. Meanwhile, mix the ketchup and remaining mustard with the hot sauce and lemon juice, season to taste, then serve alongside the rolls