Easy vegan sausage rolls with crispy puff pastry and a bold, mushroom and soy-based sausage filling. Makes a perfect packed lunch or super quaint picnic!
Vegan sausage rolls have been on my list of things to make for perhaps six hundred years (yep, I am vegan Yoda) and I’m please to confirm I’ve FINALLY done it!
I can’t explain, as a northerner, how important sausage rolls were to my upbringing. So to be able to make VEGAN sausage rolls has been a bit of a breakthrough.
They’re surprisingly easy to make and EVEN EASIER to force into your face. I like to serve them with wholegrain mustard (which is becoming a theme on this blog!) and I really think you dudes are going to LOVE them!
What in the hell is a sausage roll!?
So according to my friends over at FACT-BASED website Wikipedia, these guys have been around for E-V-E-R! It’s actually hard to track the origins of sausage rolls, because people have been wrapping meat in other stuff for thousands of years (literally!).
However, because I’m patriotic (I’m actually not, England needs a lot of work) I only care about sausage rolls which have been consumed in this country.
Apparently sausage rolls were a hugely popular dish in London during the Napoleonic war, when they used to be made with all the gross leftover bits of pork (mmm animal toenails!). Traditionally a sausage roll is simply a strip of sausage meat, wrapped in crispy puff pastry.
VEGAN sausage rolls, however, became a part of my life basically from the moment I could eat solid food!
They see me rollin (vegan sausage rolls, to be exact)!
As a vegetarian child who was also spawn of two vegetarian humans, I’ve been eating meat-free British fare for donkeys years! As you might know, I’m also from the north of England.
The regional dish of the north is basically ANYTHING wrapped in pastry. In fact, the nickname for people from my town was literally “pie eaters”, I kid you not. So what could be better than a portable HAND-HELD pie, AKA, a sausage roll!
My mum used to make veggie sausage rolls, back before you could actually buy anything like this and WAY before Greggs brought out their game changing vegan sausage roll. She had to order a vegetarian sausage mix from some mail order catalog and they were STRANGELY delicious but weirdly greasy. So my goal here was to pay homage to and improve on my childhood sausage rolls!
So what’s the process?
It’s a super simple process to make these vegan sausage rolls, especially thanks to the pre-rolled puff pastry I like to use so much! Here’s how to do it – (full recipe at the bottom of the page).
1. Cook the soy mince and mushroom filling.
These sausage rolls use both soy mince and mushrooms to make a really meaty textured filling, as well as ensuring they’re nice a high in protein. Cook up your soy mince by boiling in vegetable stock and fry up your onion and mushrooms with a bunch of big flavour bombs like miso paste, soy sauce and marmite!
2. Add herbs and cool filling.
Once it’s cooked, I like to add some fresh parsley. This just wakes up the flavour and makes everything a little aromatic. You can switch up the herbs if you like!
It’s super essential to make sure your filling is nice and cool before adding it to the pastry. If it’s too hot, it’ll melt the fat in the pastry and you won’t get a delicious crispy puffed sausage roll.
3. Assemble the sausage rolls.
Unravel your pastry and slice it in half. Add your cooled filling in a strip, leaving gaps either side as in the picture above. Fold the pastry over. To seal the pastry, use a fork to press down along the length.
Try not to overfill the vegan sausage rolls. This will stretch the pastry and may cause it to rip!
4. Slice the rolls and egg wash.
Once folded and sealed, slice the sausage rolls. I like to keep them quite large, so I slice into 4 or 5 rolls per strip. You can make them nice and small and slice into 10 instead. Smaller sausage rolls make amazing party food!
Once sliced, whisk together your “egg wash” and and brush over the rolls. This will make sure they brown beautifully!
5. Season, sprinkle and bake!
Season the egg-washed vegan sausage rolls with some flaky sea salt and sprinkle with white sesame seeds. I like to bake mine at 180c for anywhere between 30-40 minutes. It’s just a case of checking on them regularly to make sure they’re not burning.
Once baked, allow them to cool for a little bit before serving. They’ll be mega hot inside.
Any magic ingredients?
There are two magic ingredients which make these vegan sausage rolls taste bonkers good. Here they are! You can also buy them by clicking the links below.
- Brown Rice Miso
I start pretty much EVERY recipe with this stuff these days! It’s a by product of making soy-sauce (or vice versa, depending on how you look at it) and it’s super important for adding umami flavours to recipes.
Also massive on the umami front, marmite is essentially a yeast extract. It’s an acquired taste but in this recipe it’ll really help to make your sausage filling taste bold and meaty!
Need more pic-nic fare??
Why not try these recipes?
- no specialist equipment required
- 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)
- 1 350g 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
To Make the Filling
- In a medium saucepan, bring the stock to a boil and add the soya mince. Cook for 15 minutes.
- While the soya mince cooks, heat a large frying pan over medium heat and add the vegetable oil. Once hot, add the red onion and cook for a few minutes, making sure the onion doesn't burn. Add the garlic and cook for another few minutes.
- Drain the soya mince and add it to the pan along with the finely cubed mushrooms and cook for around 5 minutes or until the mushrooms have started to give up a lot of moisture and they're lightly starting to brown.
- Add the miso, rosemary, soy sauce, marmite, black pepper and balsamic vinegar. Stirring regularly, cook for a few minutes until the mushrooms are nicely browned.
- In a small bowl, whisk together the corn starch and the water until smooth with no lumps. Add the corn starch slurry to the pan and stir until well combined. The mixture should start to clump together more.
- Spread out the filling mixture on a baking tray and leave it to cool down for a minimum of 15 minutes.
- While the mixture is cooling, preheat the oven to 180c.
- Unroll the puff pastry and slice it in half length-ways. Once the filling is cool, use a dessert spoon to spread a line of the sausage mixture down the centre of each strip of pastry, leaving around a centimetre gap to the left and around 3cm gap to the right (see picture above).
- Fold the dough over in half, covering the filling and seal the cut edge by pressing a fork along the length.
- Slice each strip of pastry into 5 and arrange on a baking tray lined with baking parchment.
- Whisk together the plant milk, agave syrup and oil then brush over the top of each sausage roll. Sprinkle with sesame seeds, then place in the oven and bake for 30-40 minutes, rotating the tray half-way through.
- Remove from the oven and allow to cool for ten minutes before serving. These guys are best served hot, so if you're eating them the next day, stick them in the oven at 100c for 10 minutes before serving.