Easy vegan sausage rolls are fun to make and eat, with golden flaky puff pastry wrapped around a vegetable and herb filling. Ideal lunchbox meal or appetizer for kids and adults.

vegan sausage rolls stacked on top of each other — Fresh out of the oven flaky vegan sausage rolls

Why You’ll Love This Recipe

There's a good reason why I used to love eating traditional sausage rolls back in my younger years, they make a great snack or lunch and are an irresistible comfort food. Nowadays, I love them meat-less and they have good flavor!.
They're ridiculously easy to make, simply prepare the filling, roll, and bake.
Catering to a wide variety of diets other than vegan; they're soy-free and nut-free, with no faux vegan sausage meat in this recipe.
Additionally, the filling is gluten-free. To make them completely vegan and gluten-free, use a GF puff pastry dough. I usually make a GF version for myself, while the rest of the family enjoys the regular puff pastry.

Ingredients and Variations

vegan sausage rolls ingredients layed out

The complete list of ingredients with measurements, can be found in the full recipe card below.

Carrot, onion, parsley - use only fresh vegetables to make standout vegetable sausage rolls. I like to shred my carrots on a large grater. The onions and parsley have been roughly chopped into small pieces.

Mushrooms - cup or button mushrooms work well. They will need to be chopped finely, but not neatly. If you have leftover mushrooms, this list of recipes is worth checking out.

Vegan puff pastry bought from the supermarket is used in this recipe. Both normal and gluten-free puff pastry can successfully be used. Read the ingredients list and look for a logo to determine if the puff pastry is vegan.

Canned kidney beans need to be drained, rinsed, and then mashed. I leave the skin on.

Allspice and black pepper. Black pepper is synonymous with sausage rolls and is what gives them their peppery taste. Use as much as you like.

Sesame seeds can be replaced with poppy seeds or left off.

For a gummier filling add ½ cup of rice flour to the filling and mix through thoroughly, you may need to adjust spices and seasoning to taste.

Rather than brushing with oil, here is a list of vegan alternatives to egg wash to consider.

How To Make Vegan Sausage Rolls

Prepare The Sausage Mixture

Wilt the mushrooms and onions by heating oil in a large frying pan over med-high heat. Drain all excess juice using a strainer. The filling should not be soggy.

Combine the veggies and beans. Place the wilted onion and mushroom in a large bowl, add all remaining filling ingredients, and combine.

finely chopped vegetables in a glass bowl being mixed by female hands

a line of vegetable filling on a sheet of puff pastry dough

Assemble The Rolls

Add the filling to a puff pastry sheet. On a flat surface (if your sheets do not have a backing, it will need to be a floured surface), place one sheet of thawed puff pastry dough.

Use a sharp knife to cut the pastry in half, creating two separate rectangles. Shape equal portions of filling into a line to resemble a long sausage across one edge, leaving a perimeter on the side (running parallel to the filling, not the ends) to properly enclose each roll.

Roll the pastry dough sheet to cover the filling and place it on a lined baking tray, seam side down, to ensure the meat-free sausage rolls do not open during baking. The sausage-shape filling size should be appropriate to the sheet of puff pastry, allowing the dough to close over without overfilling.

Cut into the desired size. I alternate between large sausage rolls or mini sausage rolls - which are perfect for parties!

Then, brush with oil (or vegan butter) and sprinkle the top of each roll with sesame seeds. Repeat until all the filling is used up. Place each vegan sausage roll next to each other in a single layer with a gap in between on a lined baking sheet.

Baking Instructions

Bake in a preheated oven (fan-forced) at 180°C (356°F) until golden brown and flaky, approximately 30 minutes, turning halfway for even baking. Transfer the baked rolls to a wire rack and allow to cool down for 5 minutes. Best served immediately to maximum flakiness.

uncooked vegetable sausage rolls on a paper lined tray

golden flaky puff pastry rolls on a paper lined tray

Pro Tips and Storage

Work fast with thawed puff pastry dough, as it will be fiddly to handle (as it is too soft) if at room temperature too long. If it does get too soft place the dough back into the fridge for about 15 minutes to help it firm up a little.

Allow the veggie sausage rolls to cool down to room temperature before transferring them to an airtight container and keeping them in the fridge for up to 3-4 days. To reheat, place them back onto a lined baking sheet and reheat in an oven at 180°C (356°F) until warmed through.

What To Serve With?

Whether as a meal or an easy appetizer, I love dunking these vegan sausage rolls into my fry sauce and some English or dijon mustard. A chopped salad is also nice on the side.

They are also a fun addition to any lunch box, be it kids or adults. Check out this list of vegan recipes for kids, you may find other lunch box ideas here.

top down view of vegan sausage rolls on a wire rack with a bowl of tomato sauce

Other Vegan Pastries To Try

My family love these tasty vegan curry puffs or these purslane filled puff pastries, both made with puff pastry.

Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.

Recipe

Vegan Sausage Rolls (Easy Homemade With Veg Filling)

Easy vegan sausage rolls are fun to make and eat, with golden flaky puff pastry wrapped around a vegetable and herb filling. Ideal lunchbox meal or appetizer for kids and adults.

Print Pin Rate Save Recipe

Course: Appetizer, lunch

Cuisine: Australian, English

Diet: Gluten Free, Vegan

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings: servings

Author: Janelle Hama

Ingredients

1 tablespoon Neutral oil for brushing
6 sheets Puff pastry dough Store bought (vegan)
1 teaspoon Sesame seeds

Filling

500 g Mushrooms chopped small (either cup or button)
1 medium Carrot grated
1 medium Onion shopped small
½ cup Parsley Finely chopped
2 cloves Garlic crushed
250 g Kidney bean roughly mashed
½ tablespoon All spice
½ tablespoon Garlic powder
1 teaspoon Turmeric
½ tablespoon Black cracked pepper
1 tablespoon Neutral oil

Metric - US Customary

Instructions

Filling

Heat oil in a frying pan over medium-high heat and sauté onions until soft. Add mushrooms and cook until they are halfway wilted. Drain any excess juice using a strainer.
Place the onions and mushrooms in a large mixing bowl. Add all the remaining filling ingredients and mix until combined.

Assembly

On a flat surface, lay one sheet of thawed puff pastry dough. Slice it in half to make two separate rectangles. Shape the filling into a line along one edge, resembling a long sausage (refer to note 2). Leave a border on the side running parallel to the filling to aid in rolling the puff pastry and forming a seam.
Roll the pastry over the filling, then trim the remaining half of the pastry dough and position it on a lined baking tray with the seam facing downward.
Cut into desired size (either regular or mini size), brush with oil and sprinkle with sesame seeds. Repeat until all filling is used up.

Baking

Bake in a preheated oven at 180°C (356°F) until golden and flaky, about 30 minutes, turning halfway through for even baking. Transfer the baked vegan sausage rolls to a wire rack and allow them to cool for 5 minutes before serving immediately for maximum flakiness.

Video

Notes

Servings are for regular-sized sausage rolls or 24 party sized ones.

Note 1 - follow the thaw instructions for the vegan puff pastry listed on the packaging. If the pastry sheets do not have a backing, you will need to work on a floured surface.

Note 2 - The filling should not be soggy, and its size should be suitable for the puff pastry sheet, allowing the dough to close over it. Avoid overfilling.

*Australian spoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml.

This post was originally posted in 2020. Additional copy and images have since been added.

Nutrition

N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.

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Comments

4.99 from 59 votes (59 ratings without comment)

Vegan Sausage Rolls (Easy Homemade With Veg Filling)

Why You’ll Love This Recipe

Ingredients and Variations