Publised on 21/11/2024. Last Updated on 06/12/2024 by Richard
Flaky, golden brown Vegan Sausage Rolls packed with savoury flavour and plant-based protein – these easy vegan sausage rolls are the best comfort food for any occasion.
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Vegan Sausage Rolls are my go-to for any gathering, be it a casual snack alongside a bowl of Vegan Sweet Potato Soup or served as part of a party spread alongside some zesty Vegan Salmon. With a meaty texture from tofu and chestnut mushrooms, a savoury depth from miso paste and marmite, and an irresistibly flaky puff pastry shell, these Vegan Sausage Rolls make the perfect meat-free comfort food.
These are the rolls that got me into plant-based baking – seriously, I thought I’d never find a decent substitute for the traditional sausage rolls I grew up with. After a bit of experimenting (read: making a ridiculous number of sausage rolls in one week!), I finally nailed a version that delivers on flavour and texture. I've revamped this recipe a handful of times as my skills have developed, so I can guarantee you're making the best Vegan Sausage Rolls on earth!
Difficulty Level: 🥑🥑🥑
🥑 ⅗ Avocados (Moderate). I’d give this recipe a ⅗ avocado difficulty rating – just enough of a challenge to be fun without causing any kitchen meltdowns. The filling is straightforward, and if you’ve got a food processor, you’re halfway there! As long as you’ve got some patience for cooling and chilling the filling, you’ll get great results. And don’t worry, all the tips you need are included below.
If you've baked with vegan puff pastry before, like my Vegan Steak Bakes or my Vegan Wellington, you'll find this recipe super easy. So let's have a peek at the ingredients you'll need before you get cracking.
Ingredients You’ll Need (With Substitutions)
After trying out countless versions of this filling, I’ve found that these ingredients make the best results. You’ll find a balance of savoury depth, sweetness, and spice that’ll have you going back for more. Here’s what you need for these veggie sausage rolls. Scroll to the recipe card at the bottom if you’re in a hurry!
- Porcini Mushrooms: For an earthy, umami punch. Dried mushrooms work best because they soak up loads of flavour. If you can't find porcini, any dried mushroom mix will do. Even shiitake work great!
- Tofu: The perfect plant-based protein, shredded into chunky pieces to give the sausage roll filling that meaty texture. This can be substituted for tempeh or even soy protein mince!
- Olive Oil: Helps caramelise the onions and keeps the filling moist. Feel free to use vegan butter or any neutral oil instead!
- Red Onion: Adds a bit of sweetness and colour. White onions or shallots work well too!
- Chestnut Mushrooms: These have a bit more bite and meaty texture than button mushrooms, but really any mushrooms work here. Cremini, portobello or brown mushrooms are a good option.
- Miso Paste and Dark Soy Sauce: Two secret ingredients for that umami depth. If making gluten free vegan sausage rolls, be sure to use tamari instead of soy sauce, since it contains gluten.
- Dijon Mustard: Brushed inside the pastry to give a bit of a kick. Feel free to leave out or swap for tomato chutney if serving to little ones!
- Puff Pastry Sheet: Make sure you get vegan puff pastry – most brands are, just double-check. Oh and if you're making gluten free sausage rolls, you'll need to use GF puff pastry
Full recipe details are at the bottom of the page!
Step by Step Instructions
Here’s the full process – check out any method notes in the recipe card too!
- Prepare the Filling: Start by rehydrating the mushrooms, shredding the tofu, and caramelising the onion in olive oil. Then, add mushrooms, herbs, and the rest of the seasoning and simmer until the liquid evaporates.
- Blend & Chill: Transfer the mix to a food processor and pulse until you have a chunky paste. Spread it out to cool, then chill in the fridge.
- Assemble the Rolls: Roll out the puff pastry dough, divide it into rectangles, and spread a bit of dijon mustard on each. Spoon the filling onto each and fold over, sealing the edges. Use a sharp knife to cut some holes in the top to allow steam to escape!
- Bake: Brush with the “egg wash,” pop in a preheated oven, and bake until golden brown.
How to Customise Vegan Sausage Rolls
I love these rolls as they are, but here are a few easy ways to make them your own:
- Mini Sausage Rolls: Perfect for parties! Simply divide the pastry into 8 rectangles, fill, seal, then slice each into two for 16 mini sausage rolls.
- Gluten-Free Option: Swap out the regular puff pastry for a gluten-free puff pastry sheet. It's easy to find in most supermarkets or grocery stores! Be sure to swap the soy sauce for tamari too!
- Get Seedy: I've kept my sausage rolls deliberately simple, but feel free to sprinkle yours with sesame seeds or poppy seeds for a bit of extra flavour and texture!
- Spice It Up: For a bit of heat, add a pinch of chilli flakes to the filling. Sometimes I add a half tablespoon of gochujang too, for even more flavour!
How to Serve This Recipe
Pair these with some of my favourite dishes from the blog:
- Vegan Caesar Salad: For a fresh, flavourful contrast and a complete lunch.
- Vegan Mushroom Soup: Nothing says cozy week-night dinner like a hot bowl of soup with something crispy and flaky for dunking!
- Vegan Gochujang Mayonnaise: Ideal for a spicy little dunk!
Got Leftovers?
If you’ve got leftovers, let them come to room temperature and store them in an airtight container in the fridge for up to 2 days. They reheat brilliantly – just pop them on a parchment-lined baking sheet and warm in the oven at 160°C until heated through. I love to serve my reheated sausage rolls with some Vegan Burger Sauce, for extra tang! For best results, avoid microwaving, as that can make the flaky puff pastry go soggy.
Vegan Sausage Rolls FAQs
Absolutely! Just use gluten-free puff pastry and swap out the soy sauce for tamari. These ingredients are available at most supermarkets or grocery stores.
Yes, freeze them unbaked on a baking tray in a single layer, then transfer to an airtight container. Bake from frozen, adding a few extra minutes.
You can, but the texture will be less flaky and more crumbly. I wouldn't recommend this honestly!
Tofu helps give a meaty texture to the filling and packs in plant-based protein. You can easily substitute this for tempeh or even plant-based soy protein.
And there you have it – Vegan Sausage Rolls that are meaty, flaky, and packed with flavour! Whether you’re prepping for a party or just fancy a snack, these are the perfect veggie sausage rolls to make ahead or freeze for later.
More Savoury Vegan Bakes!
If you tried this Vegan Sausage Roll Recipe or any of the other fun vegan recipes on my blog please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to follow me on Substack today for weekly updates!
Vegan Sausage Rolls
Equipment
- small bowl for rehydrating mushrooms
- Box Grater to shred the tofu
- Large Frying Pan for cooking the filling
- Fine mesh sieve to strain mushroom soaking liquid
- Food Processor for pulsing the filling
- Large plate or baking sheet for cooling the filling
- oven preheated to 200°C/390f (fan)
Ingredients
For the Sausage Rolls
- 10 g dried porcini mushrooms or any dried wild mushroom mix
- 100 ml boiling water
- 320 g extra firm tofu drained
- 1 tablespoon olive oil
- 1 onion peeled and finely diced
- 2 cloves garlic finely minced
- 1 tablespoon light brown sugar
- 1 tablespoon balsamic vinegar
- 250 g chestnut mushrooms roughly chopped (See notes below)
- 20 g raisins
- 2 tablespoon dark soy sauce
- 1 tablespoon Marmite (See notes below)
- 4 sprigs fresh thyme stems removed
- 1 teaspoon dried sage
- 1 teaspoon dried parsley
- 1 teaspoon onion powder
- ½ teaspoon fine sea salt
- ½ teaspoon ground black pepper
- 2 tablespoon oat flour (See notes below)
- 1 tablespoon miso paste
- 475 g puff pastry pre-rolled (See notes below)
- 2 tablespoon dijon mustard
For the “Egg Wash”
- 2 tablespoon unsweetened unflavoured plant milk
- 1 tablespoon sunflower oil or any neutral vegetable oil
- 1.5 teaspoon maple syrup or agave
Instructions
- Place the porcini mushrooms in a small bowl, add the boiling water, and let them rehydrate.10 g dried porcini mushrooms, 100 ml boiling water
- Shred the tofu using the large holes on a box grater.320 g extra firm tofu
- Heat the olive oil in a large frying pan over medium heat. Add the diced onion and minced garlic, cooking until softened. Stir in the brown sugar and balsamic vinegar, reduce heat, and cook for an additional 5 minutes until lightly caramelised, stirring often.1 tablespoon olive oil, 1 onion, 2 cloves garlic, 1 tablespoon light brown sugar, 1 tablespoon balsamic vinegar
- Increase the heat slightly and add the chopped chestnut mushrooms. Cook for around 2 minutes, or until the mushrooms begin to release their moisture.250 g chestnut mushrooms
- Add the rehydrated porcini mushrooms to the pan, then pour in the soaking water through a fine mesh sieve to catch any grit. Add the tofu, raisins, dark soy sauce, marmite, fresh thyme, sage, parsley, onion powder, salt and pepper. Simmer until all the liquid evaporates from the pan.20 g raisins, 2 tablespoon dark soy sauce, 1 tablespoon Marmite , 4 sprigs fresh thyme, 1 teaspoon dried sage, 1 teaspoon dried parsley, 1 teaspoon onion powder, ½ teaspoon fine sea salt, ½ teaspoon ground black pepper
- Transfer the mixture to a large plate or baking sheet to cool down. Once cooled, transfer it to a food processor and add the oat flour and miso paste. Pulse until it resembles a rough, chunky paste. Transfer the mixture back to the plate or baking sheet and chill in the fridge for at least 30 minutes.2 tablespoon oat flour, 1 tablespoon miso paste
- Preheat the oven to 200°C (390f) (fan) and line a large baking sheet with baking parchment.
- Remove the pastry from the fridge to come to room temperature. Unroll it on a clean work surface and cut it into 8 equal rectangles. Brush each rectangle with dijon mustard.475 g puff pastry, 2 tablespoon dijon mustard
- Divide the chilled filling equally between each rectangle, forming it into a mound slightly off-centre. Fold the pastry over the filling and crimp the edges with a fork to seal. Make 5 diagonal slits on top of each roll for steam to escape.
- In a small bowl, mix together the ingredients for the egg wash. Brush half of the wash over the tops of the sausage rolls. Place the rolls on the prepared baking sheet and bake for 25–30 minutes, or until golden and flaky.2 tablespoon unsweetened, 1 tablespoon sunflower oil, 1.5 teaspoon maple syrup
- Remove from the oven and gently brush the tops again with the remaining egg wash. Allow to cool for 10–15 minutes before serving. Alternatively, cool completely and store in an airtight container for later.
Debby Keilloh
I have made these twice since November 2024 but since I returned to the page it would appear you’ve changed the recipe.
I thought the original was lovely and took them round to potluck party in KL. Many of the recipients were not vegetarian including the children, however loved the sausage rolls.
Any chance you can let me know what the original recipe included and quantities.
I’m not particularly keen on tofu
Elaine
I had this one saved. Here's the ingredients:
- 500 ml vegetable stock
- 125 g soya mince
- 1 tbsp vegetable oil
- 1 red onion, finely diced
- 2 cloves of garlic, crushed
- 180 g chestnut mushrooms, finely diced
- 1 tbsp brown rice miso
- 1/2 tbsp dark soy sauce
- 5 g fresh rosemary, finely chopped
- 1/2 tsp marmite
- pinch black pepper
- 1 tsp balsamic vinegar
- 1 tbsp corn flour
- 1 tbsp water
- 1 tbsp fresh parsley, finely chopped
- 1x350g packet of pre-rolled puff pastry
- 2 tbsp plant milk
- 1/2 tsp agave syrup
- 1/2 tsp vegetable oil
- 1/2 tbsp white sesame seeds
Mathis
Delicious ! Made these for Christmas and everyone (even the meat eaters) loved them !
BenJammin
Really nice!!
Helan
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
Claire
These are amazing! I didn’t have marmite so I used vegan worcestershire sauce and it gave that umami flavor. Thanks for the recipe!
Helan
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
Liz
Delicious. I made these tonight. I love your recipes. I have made some of your recipes for meat eaters & there is never a morsel left. Thanks Liz
Emily Eden
These were absolutely delicious! Will definitely make again with homemade vegetable lard puff this time. Thanks so much!
Pauline
Hi there - I was wondering if I could use white miso as that's what I have on hand? Thanks
Jonny
Nice, thanks.
Brittany
Looks delicious and I'll definitely be giving it a try! Pie eater eh? Wigan? 😉
Maribel
Just made these but my puff pastry was not vegan.... didn’t think to check that until they were in the oven. Do you buy special puff pastry?
Richard Makin
Nope. The only brand of non-vegan puff pastry I've ever come across said "all butter pastry" very clearly on the front.