Our Vegan Sausage Rolls are a delicious treat that combines a hearty mushroom and nuts filling rolled in golden, flaky puff pastry.
What are Sausage Rolls?
Sausage rolls are a popular savory pastry snack, often enjoyed as appetizers or finger food, originally from the United Kingdom. They consist of a filling, traditionally made from meat-based sausages, rolled in a flaky puff pastry.
Vegan sausage rolls differ from regular sausage rolls in that they are completely plant-based. Instead of meat, vegan sausage rolls have fillings made from various vegetables, beans, herbs, and spices, which are then wrapped in a vegan puff pastry. Our Sausage Rolls are made with a savory filling made with mushrooms and nuts, the same flavorful mixture we use to make our Vegan Mushroom Wellington or Nut Roast.
Our Vegan Sausage Rolls are like miniature bite-sized Wellingtons. The cooking process is really similar, and they taste as festive as a proper Wellington.
Why you will love our Vegan Sausage Roll recipe:
We've been cooking and perfecting the filling for a long long time now. Being the same mixture we use for our Nut Roast or Wellington, we know the filling is absolutely delicious, and umami-packed.
These Sausage Rolls are a lovely addition to your parties, events, or special holiday meals. As well, they are a fantastic option for packed lunches.
And, who doesn't love flaky pastry? Especially when it comes filled with a rich and hearty mixture!
Our Vegan Sausage Rolls are:
- An appetizer or snack
- Great for parties and events served as finger food
- Oven-baked
- Filled with mushrooms and nuts mixture
- Flavorful
- Easy to prepare
- A crowd-pleaser
- Family-friendly
How to make Easy Vegan Sausage Rolls
Ingredients
Dried Mushrooms. Broken into small pieces and rehydrated, dried mushrooms will give your Sausage Rolls a deeper and richer flavor. We use Porcini-dried mushrooms, but you can also use shiitake or other dried mushrooms. If you are not adding dried mushrooms, you will need to add some vegetable broth (200ml). You could substitute this ingredient for sun-dried tomatoes, cut into small pieces.
Fresh Mushrooms. They are the main ingredient for our filling. Roughly chopped mushrooms will give the sausage rolls the right consistency and taste. We use cremini mushrooms but white button mushrooms or chestnut mushrooms can also be used.
Nuts and seeds. We've tried different nut mixtures to cook the filling, and they all work well. So we suggest you use the combination you like using the nuts and seeds you have at home. Some suggestions are walnuts, cashews, brazil nuts, almonds, sunflower seeds, pumpkin seeds, chestnuts, hazelnuts, etc.
Bread crumbs. You can use store-bought or homemade bread crumbs. Simply add dried bread (leftover bread) into a food processor and pulse a few times until you have fine bread crumbs. You can also use panko breadcrumbs.
Rosemary. Fresh Rosemary is such a nice herb to use during autumn and winter. It's really flavourful, we love adding it to our recipes. You can add other fresh herbs such as fresh thyme, basil, oregano, or sage.
Soy sauce. Our filling contains a little bit of dark soy sauce to pack in some extra flavor. Alternatively, you can use red wine.
Onion and garlic. As in most of our dishes, we use white or red onion and garlic cloves to start the base of this dish.
Yeast Extract. Marmite or yeast extract is a savory spread widely used in the UK. My husband loves having it on toast so we always have a jar around. Adding a teaspoon of marmite gives the rolls a concentrated dose of umami flavor. If you are not in the UK, you can buy it online, or substitute it for miso, nutritional yeast, or tomato paste.
Puff pastry. Get a plant-based puff pastry for your Vegan Sausage Rolls. You can find it in supermarkets. If you buy frozen puff pastry, leave it in the fridge the night before.
How to make and shape the filling
- Prepare the mushroom stock by breaking the dried mushrooms into small pieces and soaking them in boiling water for a couple of minutes. Leave them soaking while you prepare the rest of the ingredients.
- Get the dry ingredients ready. In a food processor, add the nuts and ground them by pulsing until they have the desired consistency and set aside. If you are making homemade bread crumbs, add the bread to the food processor and pulse until you have fine bread crumbs. Combine both grounded nuts and bread crumbs in a large mixing bowl.
- Heat some olive oil in a large frying pan to medium heat and add finely chopped onion and garlic. Sautée until translucent and add roughly chopped mushrooms and rosemary. Sauté for a couple of minutes and turn the heat off.
- Add the ground nuts and bread crumbs and mix them together. Season with a pinch of salt and black pepper.
- Pour the soy sauce and add the dried mushrooms stock, combine all the ingredients, and set aside to cool.
- Roll the puff pastry sheet using a rolling pin, and cut it in half length-wise. We recommend you let the mixture cool before shaping it. Place half of the mixture on one of the puff pastry pieces, and shape the filling into a long and thin row (see picture 6 below). Repeat for the other piece.
How to wrap, cut, and score the Sausage Rolls
- Fold one side of the pastry over the other, covering the filling, and pinch to close. Make sure you cut any excess pastry.
- To pinch the pastry, we like using a fork. This way, you make sure it doesn't open while baking, and it gives the sausage rolls a nice pattern.
Cut the sausage rolls into 4-5-inch long pieces. You can cut them shorter or longer, depending on your preference. For finger food-style parties, we prefer smaller pieces, but if we are having them as a snack, we make them larger.
Place the cut sausage rolls on a baking tray prepared with parchment paper to prevent them from sticking.
Using a baking brush, add some milk and maple syrup mixture, which replaces the egg wash normally used. You can also use melted vegan butter.
Score the Puff Pastry Sausage Rolls on top for venting. A few small slits will be more than enough. Then sprinkle some sesame seeds on top. You can also use poppy seeds, fennel seeds, black sesame seeds, or even everything bagel seasoning.
Bake them in a preheated oven (200C or 400F) for about 30 minutes or until flaky and golden brown.
Variations to our Sausage Rolls
- Make them gluten-free. To make gluten-free vegan sausage rolls, the main substitution we need to consider is using a gluten-free puff pastry. Just make sure to check the labels to ensure they are also vegan. You can also, make your own gluten-free pastry. For the filling, simply substitute the regular bread crumbs for gluten-free bread crumbs. It might be a bit difficult to find gluten-free breadcrumbs, but we normally put toast some gluten-free bread slices and ground them using a food processor. Substitute the soy sauce for tamari (gluten-free soy sauce).
- Add pulses. Incorporating pulses like lentils into the Vegan Rolls filling is a fantastic idea for added protein and nutrition. For example, you can mix cooked lentils with your mushrooms to create a more robust and filling dish. Lentils also give the dish a "meatier" texture to your sausage rolls.
- Use different types of mushrooms. You can use other mushrooms for your vegan sausage rolls such as shiitake, portobello mushrooms, oyster mushrooms, or your favorite mushroom mixture. Each mushroom brings its unique taste and texture, allowing you to customize and create a dish that suits your taste.
- Use different filling. Our combination of garlic, onion, mushrooms an nuts is a classic combination that adds a savory taste. But consider trying other combinations for different flavors. Some ideas are red onion, beetroot, and carrot for a sweeter and earthier flavor, or spinach, tomato paste, and soy, which mimics the taste of traditional sausage rolls.
Serving Suggestions
When it comes to vegan sausage rolls, they make a perfect addition to any meal or gathering that calls for delicious finger food. Be it a party, festive menu, picnic, or simply a weekday lunch, these tasty treats are sure to impress.
One of our favorite ways to serve vegan sausage rolls is as party food. Arrange them on a platter alongside your favorite chutney or tomato sauce for dipping. The combination of the flaky pastry and flavorful filling is irresistible, making these rolls a guaranteed hit amongst your friends and family.
Another great option is to include vegan sausage rolls as part of your Christmas, or Thanksgiving menu. They would be the perfect way to start your festive dinner.
Store and Reheat
If you want to make the rolls ahead, we recommend keeping them in an airtight container at room temperature for up to 8 hours. If you want to serve them another day, store them in the fridge for up to 3-4 days.
We recommend reheating them in the oven or air fryer to re-crisp the pastry before serving. Avoid using the microwave, as it will get your pastry soggy.
If you prefer to freeze them, make sure you are using fresh pastry, and place them in a freezer-safe container or bag. These can be frozen for up to 3 months. To reheat, simply transfer them to the oven directly from the freezer and bake until heated through and the pastry is crispy.
FAQ and Tips
Is puff pastry vegan?
Most store-bought puff pastry sheets are vegan. You can typically find these vegan puff pastry sheets in the freezer section and occasionally in the refrigerated section in most grocery stores. It's always best to double-check the ingredients, but in general, you'll find that many puff pastry brands use plant-based fats instead of butter.
Can I make these Sausage Rolls ahead?
Yes, you can make Sausage Rolls ahead of time, and it's actually a great idea for saving time on the day of your event or gathering. Prepare the filling and store it separately, covered in the refrigerator for up to a day in advance.
Roll the pastry well before wrapping the filling
If the pastry is too thick, it won't cook properly. As well, make sure when filing the sides that you cut the excess pastry.
What can I use instead of Marmite?
You can use miso paste, tomato paste, or vegemite (the Australian version) instead of Marmite. Marmite or yeast extract is a savory spread widely used in the UK but a bit difficult to find if you are in other countries.
Can I substitute the mushrooms in this recipe?
Our Sausage Rolls filling contains fresh and dried mushrooms. The fresh mushrooms help the filling to get a perfect consistency and the dry mushrooms provide a unique umami flavor. If you are vegetarian, you could add egg or flax eggs for a vegan option. Another great option is to add brown lentils. If you want to skip the dry mushrooms as well, we recommend adding some vegetable stock mixed with 200ml water.
How do I get that golden, flaky crust on my sausage rolls?
Brushing the tops of your sausage rolls with a bit of plant-based milk combined with maple syrup before baking will give them that golden, flaky finish.
Vegan Sausage Rolls
Ingredients
- ½ cup dried porcini mushrooms
- 200 ml water
- 2 cup mixed nuts walnut, cashews ,brasil nuts and almonds
- 1 ½ cup breadcrumbs
- 1 onion
- 4 garlic cloves
- 250 g chestnut mushrooms
- Few springs of rosemary
- 2 tablespoon soy sauce
- 1 teaspoon yeast extract you can substitute for miso paste
- Salt and pepper
- 1 sheet vegan puff pastry
Vegan Egg wash
- 3 tablespoon plant-based milk
- 1 teaspoon maple syrup
Instructions
Make the filling
- Prepare the mushroom stock by breaking the dried porcini mushrooms into small pieces and soaking them in 200 ml of boiling water.
- In a food processor, add the nuts and ground them by pulsing until they have the desired consistency and set aside. If you are making homemade bread crumbs, add the bread into the food processor and pulse until you have fine bread crumbs.
- Preheat the oven to 200C/400F.
- Heat some olive oil in a frying pan. Finely chop onion and garlic and add to the pan. Fry until translucent and add roughly chopped mushrooms and finely chopped rosemary. Sauté for a couple of minutes. Turn the heat off.
- Add the grounded nuts and bread crumbs and mix together.
- Pour the soy sauce and yeast extract. Add the dried mushrooms stock, combine all the ingredients until a dough is formed, and set aside to cool.
- Let the mixture cool before shaping it.
Wrap and score the Sausage Rolls
- Roll the puff pastry and cut it in half, length-wise. You will have two pieces of pastry, to make two different rows of sausage rolls.
- Place half of the mixture on one of the puff pastry pieces, and shape the filling into a long and thin row. Repeat for the other piece with the rest of the filling mixture.
- Fold one side of the pastry over the other, covering the filling, and pinch to close. Make sure you cut any excess pastry. To pinch the pastry, we like using a fork. This way, you make sure it doesn't open while baking, and it gives the sausage rolls a nice pattern.
- Cut the sausage rolls into 4-5-inch long pieces. That should be around 5-6 sausage rolls per row.
- Place the cut sausage rolls on a baking tray prepared with baking paper to prevent them from sticking.
- Using a baking brush, add some milk and maple syrup mixture, which replaces the egg normally used. Score a few lines per roll, for venting. Then sprinkle some sesame seeds on top.
Bake
- Bake them in a preheated oven (200C or 400F) for about 30 minutes or until flaky and golden.
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If you tried our recipe, please leave a comment or tag us on Instagram @Sixhungryfeet. We are always happy to see your creations!
Katy says
So amazing and less challenging than I expected. The texture was so convincing i was stealing bites of the filling before i stuffed them. My one swap was using beef less bullion instead of mushroom stock.
Laura Arteaga says
Thanks Katy, really happy you enjoyed them! Same here, we always munch on the filling before stuffing the rolls! haha