Vegan sausage rolls are fun to make and eat, with golden flaky puff pastry on the outside and fresh vegetables and herbs on the inside, these vegetable sausage rolls make the ideal lunchbox meal or appetizer for kids and adults.
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What Are Vegan Sausage Rolls
Homemade vegan sausage rolls are made without any animal products. The puff pastry is made with dairy-free ingredients and the filling is usually made with vegetables and legumes or a meat alternative.
These easy veggie pasty rolls hit the spot. The filling is made with vegetables, herbs and spices.
I really like these vegetable sausage rolls as they can be made ahead, and 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 to 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.
Ingredients You’ll Need
Notes on some of the ingredients, the full list of ingredients and their measurements can be found in the 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 - button or cup mushrooms work well. They will need to be chopped finely, but not neatly.
Vegan Puff pastry - pre-made was used in this recipe. Both normal and gluten-free varieties 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 (more fiber). Kidney beans are a great source of protein.
Allspice (affiliate link) and black pepper - gives a wonderful flavoring of various spices such as cinnamon, nutmeg, and clove. Allspice is a berry from the tropical Pimenta dioica tree. Black pepper is synonymous with sausage rolls. Use as much as you like.
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.
Adjust the salt and spices to suit your liking by taste-testing the filling.
Rather than brushing with oil, here is a list of egg wash substitutes to consider.
How To Make Vegan Sausage Rolls
Prepare The Filling
Wilt the mushrooms by heating oil in a frypan over med-high heat and sweat onions until soft. Add finely chopped mushrooms and cook until half wilted. Drain all excess juice using a strainer.
Combine the veggies and beans. Place onion and mushroom in a large mixing bowl, add all remaining filling ingredients and combine.
Assemble The Rolls
Add the filling to a dough sheet. On a flat surface, place one sheet of thawed puff pastry dough sheet. Cut in half to have two separate rectangles. See video. Mold filling into a line across one edge. Roll the pastry dough sheet to cover the filling and place it on a lined baking tray with the seam face down.
Cut to size. Cut into the desired size, brush with oil and sprinkle with sesame seeds. Repeat until all filling is used up. Place each vegan sausage roll next to each with a gap in between on a lined baking sheet tray.
Bake in a preheated fan-forced oven at 180°C (356°F) until golden and flaky, approx. 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.
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
Work fast with thawed puff pastry dough, as it will be fiddly to handle (as it is too soft)
Placing the seam down of each roll before baking onto the tray helps to ensure the pastry doesn’t open during baking
What To Serve With?
Vegan sausage rolls can be served as an appetizer when cut up into small pieces with sauce (try my fry sauce) or for lunch with your preferred salad, try a side of this chopped salad or quinoa taboula.
I also love to drink homemade lemon mint juice, it's so refreshing with this pastry.
Put a couple of these in a lunch box. Check out this list of vegan recipes for kids, you may find other lunch box ideas here.
Other Vegan Pastries To Try
For another super delish baked goods recipe, check out my vegan spinach pie recipe.
Vegan Sausage Rolls (Using Vegetables)
- 1 tablespoon Neutral oil for brushing
- 6 sheets Puff pastry dough Store bought (vegan)
- 1 teaspoon Sesame seeds
- 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
- 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.1 medium Onion, 1 tablespoon Neutral oil, 500 g Mushrooms
- Place onion and mushroom in a large mixing bowl, add all remaining filling ingredients and combine1 medium Carrot, ½ cup Parsley, 2 cloves Garlic, 250 g Kidney bean, ½ tablespoon All spice, ½ tablespoon Garlic powder, 1 teaspoon Turmeric, ½ tablespoon Black cracked pepper
- On a flat surface, place one sheet of thawed puff pastry dough sheet. (See note 1) 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.6 sheets Puff pastry dough
- Cut into desired size, brush with oil and sprinkle with sesame seeds. Repeat until all filling is used up.1 tablespoon Neutral oil, 1 teaspoon Sesame seeds
- 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 immediately for maxmum flakiness.
- 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
- 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
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.