Vegan Sausage Rolls (Easy Homemade With Veg Filling)

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

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.

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.

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.