Vegan Sausage Rolls
My vegan sausage rolls will help increase your veggie intake in the most delicious way! These are ridiculously packed full of flavor and so easy to make. They’re awesome for kids too! Rolled up in flaky vegan puff pastry, nutritious and more guilt free than the meat alternative. Perfect as a make ahead treat that is perfect for freezing and easy to heat up again too! I mean seriously, you just can’t go wrong!
My favourite thing about these vegan Sausage Rolls.
What I love about this recipe is how easy they are to make. I love sausage rolls. They bring back so many lovely childhood memories. And don’t even tell me they should be served with any other sauce other than tomato sauce! What I love about these vegan sausage rolls is that they are packed full of yummy veggies. Primarily mushrooms, and they taste different to the meat version, but they don’t lack flavor. More about that below!
What does it taste like?
The pastry is made of vegan puff pastry. I found that in my local supermarket. The filling is mostly made up of mushrooms which brings so much flavour to this filling. I was so surprised the first time I tried this recipe because I thought, ok, here we go, veggie filling that won’t taste as good as the meat version. But like most things in life, different is not always bad, and in this case, it’s magnificent!
What are the ingredients I need?
Mushrooms – I used regular mushrooms that I washed and dried well. Make sure you dry them well so that your filling isn’t soggy.
Olive oil – I always use extra virgin olive oil for the flavor.
Brown onion – finely chopped. White will also work.
Garlic cloves – freshly minced garlic is best but garlic powder will also work.
Thyme – fresh or dried.
Lentils – I used canned lentils which I washed and dried in a sieve. The lentils in this recipe provide loads of flavor but also adds body to the filling.
Flaxseed – this helps bind everything.
Vegetable stock – use a really good quality veggie stock for the best flavor results.
Dijon mustard – helps add loads of flavor and depth.
Panko breadcrumbs – these are a Japanese bread crumb, but regular breadcrumbs will also work. Although if you can find panko, I would definitely recommend using those.
Vegan puff pastry – I found this in my local supermarket. It’s what helps keep these vegan. But if you want to just make these vegetarian, regular puff pastry will work!
Almond milk – any type of plant based milk can be used.
Sesame seeds – to sprinkle on top.
My Top Tips!
Lentils
Make sure you wash and dry the lentils well. They helps add body to the filling, but left unwashed, they can make you feel gassy and bloated.
Mushrooms
Make sure you wash you mushies well and dry them well otherwise your mixture will end up soggy.
Storage
Sausage rolls can be stored in an airtight container for up to three days.
Reheating
Reheat in the oven on 200°C / 390°F for 10 minutes.
Loved these vegan sausage rolls? Here’s some other vegan recipes you might like
- Vegan Buttercream Frosting
- Delicious Vegan Chocolate Cupcakes
- Amazing Vegan Vanilla Cupcakes
- Vegan Mac And Cheese
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N x
Vegan Sausage Rolls
Serves 16
Ingredients
Vegan Sausage Rolls
- 6 cups / 450 g mushrooms, washed and dried, chopped
- 1 tbsp olive oil
- 1 brown onion, finely chopped
- 1 garlic clove, crushed
- 1 tbsp dried thyme
- 2 cups / 400 g lentils, drained and rinsed
- 1 tbsp flaxseed meal
- 1/2 cup / 125 ml vegan beef or vegetable stock
- 2 tsp Dijon mustard
- 1 cup / 50 g panko breadcrumbs
- 4 sheets vegan puff pastry
- 3 tbsp almond or soy milk
- 3 tbsp sesame seeds
Learn How To Make it! [VIDEO]
Instructions
Vegan Sausage Rolls
- Add the mushrooms to the bowl of a food processor and blitz until finely chopped. Add the oil to a large fry pan on medium heat and add the onion. Cook for about 4-5 minutes until translucent. Add the mushrooms and cook for a further 5 minutes. Add the garlic and thyme and stir for 1 minute before adding the lentils, flaxseed meal, salt and stock. Cook for 5-6 minutes until the stock is almost cooked out. Transfer to a heat proof bowl and add the Dijon mustard and panko breadcrumbs. Mix until well combined and allow to cool to room temp.
- Preheat your oven to 200°C / 390°F. Line two baking trays with baking paper and set aside.
- Place one of the pastry sheets on to a cutting board and use a sharp knife to cut them in half so that you end up with 2 rectangles. Add some of the mixture, about 1/8 on one end. Tightly roll up. Use a sharp knife to cut in three pieces.
- Place on the baking tray with the seam facing down. Brush with plant-based milk and sprinkle with sesame seeds. Spray with oil spray and bake for 30 minutes. Allow to cool for 10 minutes before serving with tomato sauce.
Notes
Nutrition
2 comments
looks like bugs my man. looks like if you scooped up some of the mulch in doris’ flowerbed and blended it up with some cicadas. delicious.
Cool, thanks for the one star Deez. Ladies and gentlemen, we have Deez here, who is really hilarious by the way because his second name happens to be Nutz, spelled with a z. Just when you thought having a hotmail account was embarrassing, his parents appropriately named him knowing how many brain cells would survive in his later years. Deez thinks these look like bugs. That is an astute observation Deez. No mention of bugs in the recipe ingredients list, but Deez here knows better. You see he’s a conspiracy theorist. What is just regular old mushrooms is actually bugz. What is pastry is bugz. I guess Deez has bugz on the brain, or maybe that’s what his brain is made up of. Thanks Deez! I’m going to shut down the site in shame because I’ve been caught!