1.In a pan over medium heat, add your Violife and allow to melt. Dropping the garlic, shallot and leeks, saute until they begin to soften about 3-5 minutes.
2.Then add your chopped mushrooms, cook the mushrooms until they release their moisture and begin to brown and crisp around the edges. Add your black pepper, liquid seasoning or vegetable stock, white miso and about 3 tbsp of water.
3.Bring the mushroom mixture to a simmer and allow the sauce to reduce completely.
4.Tip in the crushed walnut and give a final stir, set to one side, allow to cool then place in the fridge to firm.
5.To make the pastry, combine flour and Violife in a large bowl. Rub together using your fingertips until the mixture resembles breadcrumbs. Add in the water and bring together to form a dough.
6.Tip onto a floured surface and gently knead for 2-3 minutes. Place in a bowl and allow to rest for 20 mins.
7.Remove the dough from the bowl and roll out into a large rectangle, place your mushroom and walnut mixture lengthwise at one end, leaving about 2cm of space on one side. Roll and tuck the pastry around the mixture.
8.Brush the end of the sausage roll with oat milk to seal and slice into 12 pieces.
9.Place your rolls onto a baking tray and brush with oat milk, sprinkle with nigella seeds then place into a preheated oven at 180 degrees for 30 mins.