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Home » Savory Baking

Vegan Sausage Rolls

Published: Mar 31, 2021 · Modified: Jan 19, 2022 by Janelle Hama

Jump to Recipe

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.

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

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Jump to:
  • 😋Why you’ll love this recipe
  • ✔️What you’ll need
  • 🥘Ingredient Notes
  • 🔪Step by Step Guide
  • 💡What to serve with?
  • 💭Pro Tips
  • 🍳Variations
  • 🥘Related Recipes
  • Vegan Sausage Rolls (Using Vegetables)

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 vegetable 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

vegan sausage rolls ingredients layed out

🥘Ingredient Notes

Notes on some of the ingredients, the full list of ingredients and their measurements can be found in the recipe card below.

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 quinoa taboula.

I also love to drink homemade lemon mint juice, it's so refreshing.

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

💭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

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

🥘Related Recipes

  • Vegan Pizza Dough
  • a grey tray with baked golden pinwheels
    Delicious Vegan Pizza Rolls
  • fresh oregano bread up closed
    Fresh Oregano Bread Scrolls
  • a stack of trays with zaatar pinwheels
    Zaatar Puff Pastry Pinwheels (Easy 3 Ingredients)

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

vegan sausage rolls stacked on top of each other

Vegan Sausage Rolls (Using Vegetables)

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.
Print Pin Rate Save Recipe Saved Recipe
Course: Appetizer, lunch
Cuisine: Australian, English
Diet: Gluten Free, Vegan
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 12 servings
Author: Janelle Hama

Ingredients

  • 2 tablespoon Oil divided into two, ½ for cooking and ½ for brushing
  • 6 sheets Puff pastry dough Store bought
  • 1 teaspoon 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 tablespoon All spice
  • ½ tablespoon Garlic powder
  • 1 teaspoon Turmeric
  • ½ tablespoon Black cracked pepper
Metric - US Customary
Prevent your screen from going dark

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

Servings are for regular-sized sausage rolls or 24 party size.
💡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 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
 
 
*PBF uses Australian spoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml.
*Shop for your healthy organic groceries at Thrive Market*.
 
 
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
 

Equipment

Fry pan
Bowl
baking sheet pan
grater

Nutrition

Serving: 1g | Calories: 743kcal | Carbohydrates: 64g | Protein: 12g | Fat: 49g | Saturated Fat: 12g | Trans Fat: 1g | Sodium: 313mg | Potassium: 352mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1064IU | Vitamin C: 6mg | Calcium: 32mg | Iron: 4mg

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

Tried this recipe?Mention @Plantbasedfolk or tag #plantbasedfolk

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    Recipe Rating




  1. Megs

    August 03, 2022 at 1:01 pm

    5 stars
    I love how simple these are. So easy and delicious. Thanks for another great recipe Janelle.

    Reply
  2. Sara

    August 01, 2022 at 11:06 am

    5 stars
    Vegan Sausage rolls looks delicious perfect treat any day.

    Reply
  3. Donna

    July 27, 2022 at 11:42 am

    5 stars
    You know they are good when the kids don't even notice the mushroom hiding in there! Mine asked for extras after school 🙂

    Reply
  4. Debra

    June 20, 2022 at 1:18 pm

    5 stars
    So delicious. We loved the flavors in the mushroom filling...so satisfying.

    Reply
  5. Tiff

    March 03, 2022 at 11:27 am

    5 stars
    I love that this is vegan. I had no idea this dish could be vegan!

    Reply
  6. Elisha

    October 08, 2021 at 7:56 pm

    5 stars
    I’ve tried a couple of different vegan sausage roll recipes and I will definitely go back to this one!
    Just the right amount of spice very tasty
    I used a food processor to mince the mushrooms up and added Tuscan kale to pan of onions and mushrooms
    Brilliant recipe well done! Thank you very much

    Reply
    • Janelle

      October 10, 2021 at 10:52 am

      Thank you Elisha for making my vegan sausage rolls. I am thrilled you love them. The addition of tuscan kale sounds awesome!

      Reply
  7. ella

    April 16, 2021 at 4:43 pm

    5 stars
    the taste was great. use bbq sauce to top it with

    Reply
    • Janelle

      April 19, 2021 at 9:04 am

      A good dunking sauce is important.

      So happy you enjoyed these

      Reply

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A female brunette dressed in black and an apron juggling lemons

Heya, I'm Janelle! I've been a messy but delicious cook for a couple of decades now.

In the last few years, I've converted to a vegan diet and have fallen in love with the flavors that can be created from plants.

I specialize in vegan Lebanese food and I'm excited to share these amazing recipes with you.

Let's cook together!

More about me →

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