Vegan sausage rolls are fun to make, with golden flaky puff pastry on the outside and fresh vegetables and herb on the inside, these vegetable sausage rolls make the ideal lunchbox meal or appetiser for kids and adults.
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Sausage rolls are a family favourite, I just love a pastry with a wholesome filling, enjoyed with a side of salad, it makes the easiest and yummiest lunch.
These easy vegan sausage rolls hit the spot. The filling is made with vegetables, herbs and spices. I really like these sausage rolls as they can be made ahead, stored in a freezer for when needed to bake them fresh.
😋Why you’ll love this recipe
- Ridiculously easy - simply make the filling, roll and bake
- They cater for a wide variety of diets other than vegan, they are soy-free and nut-free
- The filling is gluten-free - to make completely gluten-free sausage rolls, select a gluten free puff pastry dough. I usually make a GF version for myself, and the rest of the family with regular puff pastry.
✔️What you’ll need
🥘Ingredient Notes
- Produce - use only fresh vegetables to make standout vegetable sausage rolls
- Mushrooms - button mushrooms work well
- Puff pastry - pre-made was used in this recipe. Both normal and gluten-free varieties were successfully used.
- Allspice* - gives a wonderful flavouring of various spices such as cinnamon, nutmeg and clove. Allspice is a berry from the tropical Pimenta dioica tree
🔪Step by Step Guide
Here’s how to make vegan sausage rolls;
Filling
Step 1 - Heat oil in a frypan over med-high heat and sweat onions until soft. Add mushrooms and cook until half wilted. Drain all excess juice using a strainer.
Step 2 - Place onion and mushroom in a large mixing bowl, add all remaining filling ingredients and combine
Assembly
Step 2 - On a flat surface, place one sheet of thawed puff pastry dough sheet. Cut in half to have two separate rectangles. See video. Mould filling into a line across one edge. Roll pastry to cover filling and place on a lined baking tray. Seam face down.
Step 3 - Cut into the desired size, brush with oil and sprinkle with sesame seeds. Repeat until all filling is used up.
Baking
Step 4 - Bake in a preheated oven at 180°C (356°F) until golden and flaky, approx. 30 minutes, turning halfway for even baking.
Step 5 - Transfer baked vegan sausage rolls to a wire rack and allow to cool down for 5 minutes, Serve warm.
💡What to serve with?
Vegan sausage rolls can be served as an appetiser when cut up into small pieces with sauce (try my fry sauce) or for lunch with your preferred salad, try fattoush or tabouli.
💭Pro Tips
- The filling should not be soggy
- The filling size should be appropriate to the dough, allow the dough to close over. Do not overfill
- Leaving a perimeter on the side (running parallel to the filling - not the ends) helps to roll the puff pastry and create a seam with the pastry ends
- Thaw dough, as per instructions on the packaging
- Work fast with thawed puff pastry dough, as it will be fiddly to handle (as it is too soft)
- Placing the seam down onto the tray helps to ensure the pastry doesn’t open during baking
🍳Variations
- Sesame seeds can be replaced with poppy seeds or left off
- Use gluten-free puff pastry if required
- 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
🥘Related Recipes
Did you enjoy making these easy vegan sausage rolls? I would love to hear from you, leave me a comment below and give me a rating. This will help me sustain Plant Based Folk. For another super delish baked goods recipe, check out my vegan spinach pie recipe.
Alternatively, did you happen to take a photo? Tag me @plantbasedfolk on Instagram to be featured via stories.
Janelle x
📖 Recipe
Vegan Sausage Rolls (Using Vegetables)
Ingredients
- 2 tbsp Oil divided into two, ½ for cooking and ½ for brushing
- 6 sheets Puff pastry dough Store bought
- 1 tsp Sesame seeds
Filling
- 500 g Button Mushrooms chopped small
- 1 med Carrot grated
- 1 med Onion shopped small
- ½ cup Parsley Finely chopped
- 2 cloves Garlic crushed
- 250 g Kidney bean roughly mashed
- ½ tbsp All spice
- ½ tbsp Garlic powder
- 1 tsp Turmeric
- ½ tbsp Black cracked pepper
Instructions
Filling
- Heat oil in a fry pan over med-high heat and sweat onions until soft. Add mushrooms and cook until half wilted. Drain all excess juice using a strainer.
- Place onion and mushroom in a large mixing bowl, add all remaining filling ingredients and combine
Assembly
- On a flat surface, place one sheet of thawed puff pastry dough sheet. Cut in half to have two seperate rectangles. Mould filling into a line across one edge. Roll pastry to cover filling, cut off other half off of pastry dough and place on a lined baking tray. Seam face down.
- Cut into desired size, brush with oil and sprinkle with sesame seeds. Repeat until all filling is used up.
Baking
- Bake in a preheated oven 180°C (356°F) until golden and flaky, approx. 30 minutes, turning half way for even baking
- Transfer baked vegan sausage rolls to a wire rack and allow to cool down for 5 minutes, Serve warm.
Video
Notes
- The filling should not be soggy
- The filling size should be appropriate to the dough, allow the dough to close over. Do not overfill
- Leaving a perimeter on the side (running parallel to the filling - not the ends) helps to roll the puff pastry and create a seam with the pastry ends
- Thaw dough, as per instructions on the packaging
- Work fast with thawed puff pastry dough, as it will get harder to handle (as it is too soft) the warmer it gets
- Placing the seam down onto the tray helps to ensure the pastry doesn’t open during baking
ella
the taste was great. use bbq sauce to top it with
Janelle
A good dunking sauce is important.
So happy you enjoyed these