If you have ever craved a savory, flaky, and utterly satisfying snack that doesn’t compromise on being plant-based, this Vegan Sausage Rolls Recipe is here to steal your heart. Imagine golden puff pastry enveloping a rich, umami-packed filling of rehydrated soy protein, mushrooms, and chickpeas, seasoned with fragrant herbs and a touch of tangy balsamic. These sausage rolls are not only a celebration of comforting flavors but also a testament to how delicious vegan baking can be. Whether you’re hosting a party, bringing something special to a potluck, or simply treating yourself, this recipe promises warm, flaky bites that taste like they took hours but come together with thoughtful simplicity.
Ingredients You’ll Need
The magic of this recipe lies in its simple yet essential ingredients, each playing a role in building the perfect texture, flavor, and aroma of the final dish. From the savory depth of textured soy protein to the sweet tang of balsamic vinegar and the crunch from sesame seeds, every item is carefully chosen to bring these rolls alive.
- Vegan puff pastry: Use good-quality store-bought or homemade for that irresistible flaky crust.
- Textured soy (TVP mince): Provides the meaty, chewy texture essential for a hearty filling.
- Vegetable stock cube: Adds rich umami and depth when rehydrating the soy protein.
- Olive oil: Perfect for frying and bringing out the sweetness of onions and mushrooms.
- Red onion: Diced to offer a subtle sharpness and natural sweetness.
- Garlic cloves: Minced for that delicious aromatic punch.
- Chestnut mushrooms: Diced small to mimic meatiness and soak up flavors beautifully.
- Brown sugar: Helps to caramelize and balance the savory notes with just a hint of sweetness.
- Balsamic vinegar: Introduces a tangy depth that enriches every bite.
- Soy sauce: Adds a salty, savory edge to the filling.
- Dijon mustard: Brings gentle heat and complexity.
- White miso paste: Enhances umami with a subtle fermented tang.
- Dried thyme and rosemary: Classic herbs that infuse the filling with warmth and aroma.
- Cracked black pepper and sea salt: Essential seasonings that tie the flavors together.
- Tinned chickpeas: Adds creamy texture and protein, rounding out the filling.
- Non-dairy milk: For the vegan egg wash, giving the pastry a beautiful glaze.
- Maple syrup or agave syrup: Sweetens the egg wash naturally, enhancing color on baking.
- Sesame seeds: Sprinkled on top for a nutty crunch and charming presentation.
How to Make Vegan Sausage Rolls Recipe
Step 1: Prepare the Ingredients
Start by making your vegan puff pastry if homemade or unpack your store-bought sheets. Wash and dice the vegetables as listed – the onions, garlic, and mushrooms will bring essential layers of flavor and texture to the filling. This prep ensures a smooth flow once you start cooking.
Step 2: Rehydrate the Textured Soy Protein
To give the soy protein that delightful chewiness and absorb savory flavors, crumble the vegetable stock cube into 200 ml of boiling water and mix well. Pour this over the textured soy and let it soak for 5 to 10 minutes. This step is a game-changer, turning dry TVP into a juicy, protein-packed base for your filling.
Step 3: Sauté Aromatics and Mushrooms
Heat the olive oil in a large pan over medium-high heat. Add the diced red onions and cook until they begin to caramelize, around 2 minutes. Toss in your minced garlic and diced mushrooms, sautéing for another 5 minutes. This combination softens beautifully, releasing a savory, slightly sweet aroma that forms the backbone of your sausage rolls.
Step 4: Add Seasonings and Caramelize
Next, introduce the brown sugar, balsamic vinegar, soy sauce, Dijon mustard, and white miso to the pan. Sprinkle in thyme, rosemary, cracked black pepper, and a pinch of sea salt. Stir well to combine and cook for a brief 30 seconds so the mixture caramelizes and develops deep complexity. This layer of flavor is what makes your filling unmistakably delicious.
Step 5: Mix in Protein and Chickpeas
Fold in the rehydrated textured soy and the rinsed chickpeas to the pan. Stir everything together until fully incorporated, then remove from heat. This blend offers a hearty and nutritious texture that feels indulgent without compromising on wholesomeness.
Step 6: Blend into a Smooth Mixture
Allow the filling to cool for 10 minutes. Transfer it into a food processor and blend until it reaches a pâté-like consistency — smooth yet substantial enough to hold shape. Place the mixture in a large bowl and let it come to room temperature, preparing it for shaping.
Step 7: Shape into Sausage Logs
Using two sheets of parchment paper, portion the filling into two 16-inch long strips and roll each tightly into logs. Chill these in the refrigerator to help them firm up while you preheat your oven, ensuring they keep their shape through the next steps.
Step 8: Prepare the Vegan Eggwash
Whisk together the non-dairy milk and maple syrup to create a shiny, sweet glaze that will give your pastry an irresistible golden finish when baked. This simple vegan eggwash elevates the appearance and texture beautifully.
Step 9: Assemble the Rolls
Roll out the puff pastry into a 16 by 14-inch rectangle and slice it lengthwise into two strips. Place one sausage log onto each strip, brush the pastry edges with vegan eggwash, then carefully roll around the filling. Trim any excess pastry and make sure the seam is underneath to seal in all those flavors.
Step 10: Cut and Decorate
Slice each roll into 5 even pieces, place them on a parchment-lined baking sheet. Cut small slits on top to let steam escape during baking. Brush generously with the remaining vegan eggwash and sprinkle with sesame seeds for that perfect nutty crunch and golden crust.
Step 11: Bake to Perfection
Bake in a preheated oven at 190°C/375°F fan or 210°C/410°F conventional for 20 to 25 minutes. Watch as the pastry puffs up, turns golden brown, and fills your kitchen with mouthwatering aromas. This final step rewards your effort with flaky, flavorful vegan sausage rolls that are hard to resist.
How to Serve Vegan Sausage Rolls Recipe
Garnishes
Sprinkle freshly chopped parsley or chives over your vegan sausage rolls for a pop of color and fresh flavor. Adding a dollop of vegan mustard or your favorite dipping sauce brings extra zing and makes every bite more exciting.
Side Dishes
Pair your sausage rolls with a crisp green salad dressed with lemon vinaigrette or a tangy slaw to balance the richness. Roasted root vegetables or a bright tomato chutney can also create a well-rounded meal that appeals to every palate.
Creative Ways to Present
Serve these vegan sausage rolls as part of a party platter alongside pickles, olives, and vegan cheeses. Alternatively, slice them smaller for bite-sized appetizers or fold the filling into mini puff pastry parcels for an elegant twist. The versatility lets you tailor presentation to any occasion effortlessly.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover vegan sausage rolls tightly in foil or airtight containers and keep them refrigerated. They will stay fresh for up to 3 days, making them a perfect snack or lunch option for the next few days.
Freezing
To freeze, place the unbaked rolls on a tray lined with parchment and freeze until solid. Once firm, transfer them to a freezer-safe bag or container. This way, you can bake fresh sausage rolls whenever you crave them without extra prep time. They keep well for up to 3 months.
Reheating
Reheat leftovers in the oven at 180°C/350°F for 10-15 minutes until warmed through and crispy again. Avoid microwaving for best texture, as the pastry retains its delightful flakiness when reheated in a conventional oven.
FAQs
Can I make this Vegan Sausage Rolls Recipe gluten-free?
Yes! Use a gluten-free puff pastry and substitute soy sauce with tamari to keep the recipe gluten-free without compromising flavor or texture.
What can I use instead of textured soy protein?
If TVP isn’t available, lentils or finely chopped walnuts can be great alternatives, though the texture will vary slightly. Experiment with these to find your favorite combo.
How long do vegan sausage rolls last once baked?
Properly stored in the fridge, they last about 3 days. For longer storage, freezing is your best bet to maintain freshness and taste.
Can I prepare the filling in advance?
Absolutely! The filling can be made a day ahead and refrigerated. Just bring it back to room temperature before assembling the rolls for the best results.
What dips pair well with this recipe?
Mustard, barbecue sauce, vegan mayonnaise, or a spicy tomato chutney all complement these sausage rolls beautifully, adding layers of flavor that keep things exciting.
Final Thoughts
This Vegan Sausage Rolls Recipe is a beautiful celebration of plant-based cooking that never sacrifices comfort or taste. It’s perfect for any occasion, from cozy snacks at home to impressing friends at gatherings. I can’t wait for you to try it and enjoy the flaky, savory goodness as much as I do. Once you make these, they might just become your go-to vegan treat!
Print
Vegan Sausage Rolls Recipe
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 25 minutes
- Yield: 10 servings
- Category: Snack
- Method: Baking
- Cuisine: Vegan, British-inspired
- Diet: Vegan
Description
These Vegan Sausage Rolls offer a delicious plant-based alternative to a classic savory snack. Made with textured soy protein, chickpeas, and a flavorful mix of herbs and seasonings, wrapped in flaky vegan puff pastry, they make a perfect appetizer or party treat. The combination of sautéed mushrooms, caramelized onions, and umami-rich ingredients creates a satisfying and hearty filling, while the sesame seed topping adds a delightful crunch.
Ingredients
Filling
- 150 g textured soy (TVP mince)
- 1 vegetable stock cube
- 2 tablespoons olive oil (for frying)
- 1 red onion (diced)
- 2 cloves garlic (minced)
- 150 g chestnut mushrooms (peeled and diced)
- 1 tablespoon brown sugar
- 2 tablespoons balsamic vinegar
- 1 tablespoon soy sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon white miso paste
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon cracked black pepper
- Sea salt (to taste)
- 400 g tinned chickpeas (rinsed)
Puff Pastry and Assembly
- 1 batch vegan puff pastry (homemade or store-bought)
- 2 tablespoons non-dairy milk
- 1 tablespoon maple syrup (or agave syrup)
- 3 tablespoons sesame seeds
Instructions
- Preparation: Prepare the vegan puff pastry in advance if homemade, and wash and chop all vegetables and ingredients as indicated.
- Rehydrate the Soy Protein: Dissolve the vegetable stock cube in 200ml boiling water, then pour over the textured soy. Let it soak for 5-10 minutes to rehydrate.
- Cook the Vegetables: Heat 2 tablespoons of olive oil in a large saucepan or wok over medium-high heat. Add diced red onion and cook for about 2 minutes until caramelized. Add minced garlic and diced mushrooms, cooking for an additional 5 minutes until soft and browned.
- Add Seasonings: Stir in brown sugar, balsamic vinegar, soy sauce, Dijon mustard, white miso paste, dried thyme, dried rosemary, cracked black pepper, and sea salt. Cook for 30 seconds to caramelize the mixture and develop flavors.
- Add Protein and Chickpeas: Add the soaked textured soy and rinsed chickpeas to the pan. Stir everything until well combined, then remove from heat.
- Blend the Mixture: Allow the mixture to cool for about 10 minutes. Transfer to a food processor and blend until it achieves a pâté-like consistency. Transfer the blended mixture to a bowl and cool to room temperature.
- Shape Sausage Logs: On two sheets of parchment paper, form the blended mixture into two long 16-inch strips. Roll each tightly into logs and refrigerate while you preheat the oven to 190°C (375°F) fan / 210°C (410°F) conventional.
- Prepare Vegan Egg Wash: In a small bowl, mix the non-dairy milk with maple syrup to create a glaze.
- Roll Out Puff Pastry: Roll out the vegan puff pastry into a 16-inch by 14-inch rectangle. Slice down the center lengthwise to create two strips.
- Assemble Rolls: Place one sausage log on each pastry strip, brushing the pastry edges with the vegan egg wash. Carefully roll the pastry around each log, sealing the edges underneath. Trim any excess pastry.
- Cut and Prepare for Baking: Using a sharp knife, cut each roll into 5 equal sausage rolls (or smaller if desired). Place them on a parchment-lined baking sheet. Cut slits into the tops of each roll, brush with the egg wash, and sprinkle sesame seeds on top.
- Bake: Bake in the preheated oven for 20-25 minutes until golden brown and puffed. Allow to cool slightly before serving.
Notes
- Note 1: If making your own vegan puff pastry, prepare it up to 2 days in advance for convenience.
- Note 2: Chestnut mushrooms add a nice texture and flavor, but brown or cremini mushrooms can be substituted.
- Note 3: Brown sugar helps caramelize and balance the savory flavors.
