If you’re looking for the BEST vegan sausage rolls recipe, then look no further!
These easy vegan sausage rolls are simple to make and will leave you wanting more and more. Good thing is, this batch makes approx 24 equal portions and you’ve never know they didn’t contain a sausage filling.
Jump to RecipeThe flaky vegan puff pastry make these sausage rolls perfect for parties over the festive season, or just to have when you fancy a healthy homemade snack.
Batch make in this vegan sausage rolls recipe in advance and grab a few as and when you need them from the freezer.
Scroll down to the full recipe below where you’ll find the recipe card and all the instructions to make your very own vegan mushroom & chestnut sausage rolls.
Related Post – Simple Vegan Creamy Mushroom Sauce Recipe
What Makes Sausage Rolls So Great?
What’s not to love about sausage rolls really, whether they’re vegan, or more like the traditional sausage rolls.
Sausage rolls make the perfect snack if you’re looking for something savoury in a hurry. They can be made with pretty much any filing you like and they last really well in the freezer.
Can Vegans Eat Sausage Rolls?
A lot of the time the answer to this is no! Many brands will either use sausage meat, or pastry that contains milk and butter.
However, this vegan sausage roll recipe contains no animal products at all so, yes, eat away!
Just make sure the pastry you get (if buying it) is vegan, or plant-based.
Can Vegan Sausage Rolls Be Made In Advance?
Absolutely! If you want to make this vegan recipe in advance, once baked you can freeze your sausage rolls.
Simply place them on a baking tray (not touching), and place into the freezer. Once frozen, you can then toss them into a smaller bag or airtight container. When you need them, take them out of the freezer and bake in the oven until hot in the middle.
Equipment You’ll Need
- Large Bowl
- Large Frying Pan
- Chopping Board
- Sharp Knife
- Food Processor (Optional)
Ingredients
- Onion (can be red onion or white onion)
- Garlic Cloves
- Oil
- Chestnut Mushrooms
- Thyme
- Chopped Parsley
- Soy Sauce
- Chestnuts
- Nutritional Yeast (we use this one from KoRo – Get 5% Off with code – BECKY5)
- Salt & Pepper (to taste)
- Sesame Seeds (or poppy seeds)
- Sheet of Puff Pastry
How To Make These Puff Pastry Sausage Rolls
The Filing
Heat the olive oil in a large frying pan and add the chopped onions and garlic. Cook them over medium heat until the onions are soft. Make sure to keep stirring occasionally so that the crushed garlic clove doesn’t burn.
While the onions are cooking, wash and finely chop the mushrooms and place to one side.
Run your fingers lightly along the stems of the thyme to take off all of the tiny leaves (you don’t need the stems) and set aside.
Once the onions and garlic are soft and almost clear to look at, add in the mushrooms and cook for around 8 minutes or until the water from them has cooked off.
Then add in the the soy sauce and thyme leaves and give it all a good stir.
Reduce the heat until most of the liquid has cooked off and remove the pan from heat.
Finely chop your chestnuts and add to the pan, along with the nutritional yeast and give it another good stir.
Give it a taste and add the salt and pepper to your liking.
The Sausage Rolls
Preheat your oven to 200º C.
Place your puff pastry sheet either on to a lightly floured surface, or straight on to a lined baking tray and cut down the middle to make 2 rectangles.
Spoon out your mushroom down the centre of the puffy pastry (don’t over fill it) and lightly wet along the edge closest to you.
Starting with the edge furthest away from you, fold it over the filing towards you (it should reach somewhere around the middle).
Then lift up the side closest to you and lay the wet edge on top of the pastry from the other side. You can use a fork to help the two edges mesh together.
Then cut your long sausage shape into mini sausage rolls and transfer to your parchment-lined baking sheet (if it isn’t already on there) making sure the seam side is on the baking tray so they won’t open up in the oven. Make sure you leave space around each one to expand in the oven.
Brush each sausage roll with plant-based milk and sprinkle over your sesame seeds.
Bake for 22 minutes until the tops are golden brown and leave to cool on the baking tray until the reach room temperature. However, you can also eat them straight away if you just can’t wait!
Vegan Sausage Rolls Recipe
Equipment
- Large Bowl
- Frying Pan
- Sharp Knife
Ingredients
- 1 Onion (can be red onion or white onion)
- 3 Garlic Cloves
- 2 tablespoons Oil (olive oil, sunflower oil..etc)
- 400 grams Chestnut Mushrooms
- 4 Sprigs Thyme Leaves
- Chopped Parsley (optional)
- 4 tablespoons Soy Sauce
- 1 cup Chestnuts (cooked and peeled)
- 2 tablespoons Nutritional Yeast
- Salt & Pepper
- 25 grams Sesame Seeds
- 1 Sheet of Puff Pastry
Instructions
The Filing
- Heat the olive oil in a large frying pan and add the chopped onions and garlic. Cook them over medium heat until the onions are soft. Make sure to keep stirring occasionally so that the crushed garlic clove doesn't burn.
- While the onions are cooking, wash and finely chop the mushrooms and place to one side.
- Run your fingers lightly along the stems of the thyme to take off all of the tiny leaves (you don't need the stems) and set aside.
- Once the onions and garlic are soft and almost clear to look at, add in the mushrooms and cook for around 8 minutes or until the water from them has cooked off.
- Then add in the the soy sauce and thyme leaves and give it all a good stir.
- Reduce the heat until most of the liquid has cooked off and remove the pan from heat.
- Finely chop your chestnuts and add to the pan, along with the nutritional yeast and give it another good stir.
- Give it a taste and add the salt and pepper to your liking.
The Sausage Rolls
- Preheat your oven to 200º C.
- Place your puff pastry sheet either on to a lightly floured surface, or straight on to a lined baking tray and cut down the middle to make 2 rectangles.
- Spoon out your mushroom down the centre of the puffy pastry (don't over fill it) and lightly wet along the edge closest to you.
- Starting with the edge furthest away from you, fold it over the filing towards you (it should reach somewhere around the middle).
- Then lift up the side closest to you and lay the wet edge on top of the pastry from the other side. You can use a fork to help the two edges mesh together.
- Then cut your sausage rolls into bite sized pieces and transfer to your parchment-lined baking sheet. Make sure they are seam side down and they each have enough space on the tray.
- Brush each sausage roll with plant-based milk and sprinkle over your sesame seeds.
- Bake for 22 minutes until the tops are golden brown.
Add In Extra Flavour
For some added flavour, you could also squeeze a little lemon juice into the pan along with the soy sauce.
Or even some maple syrup if you wanted to give your plant-based sausage rolls a little sweetness.
To bulk out your filing a bit more, you could add in some panko breadcrumbs when you add in the chestnuts. However, this will make the filing a lot heavier so you will need some more liquid to even things out.
We think you’d love these vegetarian sausage rolls – even if you aren’t vegan!
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