Vegan sausage rolls
Crispy vegan sausage rolls with a savoury plant-sausage and mushroom filling, golden puff pastry and sesame seeds — brilliant for parties or picnics.
These vegan sausage rolls are everything you want at a party: flaky, savoury and completely plant-based. They use vegan sausages and mushrooms for a meaty, umami-rich filling wrapped in ready-rolled vegan puff pastry so they come together quickly.
Make them for picnics, family gatherings or when you need something delicious that pleases a crowd. The chilling steps are the secret — don’t skip them if you want properly puffed pastry.
Ingredients
- 500 g ready-rolled vegan puff pastry
- 6 vegan sausages — approx. 400g total
- 1 brown onion — large
- 2 garlic cloves
- 150 g chestnut mushrooms
- 15 ml vegetable oil
- 5 ml dried thyme
- 8 fresh sage — leaves, finely chopped
- 15 ml Dijon mustard
- 15 ml soy sauce
- 15 ml plain flour
- 15 ml oat milk — for brushing
- 15 ml sesame seeds — optional
- sea salt — to taste
- black pepper — freshly ground, to taste
Equipment
- large frying pan
- baking tray
- pastry brush
Instructions
Preheat the oven to 200°C fan/220°C conventional and line a baking tray with baking paper.
If the pastry is chilled or slightly frozen, leave it at room temperature for 10 minutes so it’s pliable but still cool.
Remove the vegan sausages from their skins and crumble the sausage meat into a bowl.
Heat the vegetable oil in a large frying pan over a medium heat. Add the finely chopped brown onion and minced garlic and cook until soft and translucent, about 8 minutes.
Add the finely chopped chestnut mushrooms and continue to cook until their moisture has evaporated and they start to brown, about 6 minutes.
Stir in the crumbled sausage meat, dried thyme, chopped fresh sage, Dijon mustard, soy sauce and plain flour. Cook, stirring, for about 5 minutes until the mixture is fragrant and comes together — it should be moist but not sloppy. Season with sea salt and black pepper.
Transfer the filling to a bowl and leave it to cool for 10 minutes so it’s easier to handle and won’t melt the pastry.
Unfold the ready-rolled vegan puff pastry on a lightly floured surface. Cut the pastry into 2 long rectangles (lengthways). Divide the cooled filling into two even logs and shape each log down the centre of each pastry rectangle.
Brush one long edge of each pastry strip lightly with oat milk, fold over and press the edges firmly to seal. Place both sealed logs seam-side down on the lined baking tray.
Chill the assembled logs on the tray in the fridge for 30 minutes — this firms the fat in the pastry so it rises and fluffs in the oven.
Remove the tray from the fridge. Using a sharp knife, cut each log into 6 even sausage rolls (12 total). Score the tops lightly if you like, brush with oat milk and sprinkle with sesame seeds.
Bake on the middle shelf at 200°C fan/220°C conventional for 28 minutes, or until the pastry is deep golden and fully puffed.
Leave the sausage rolls to rest for 5 minutes on the tray before serving so the filling sets slightly.
Tips
- Use chilled pastry and keep the filling at room temperature; warm filling will make the pastry greasy and stop it puffing.
- If your vegan sausages are very moist, squeeze excess liquid out on kitchen paper before crumbling to avoid a soggy filling.
- Shape filling into tight even logs so each roll is the same size — it makes cutting neat and ensures even baking.
- Make ahead: assemble and chill the logs, then wrap and keep in the fridge for up to 24 hours before baking.
- Leftovers keep in an airtight container in the fridge for 2 days; reheat at 180°C fan/200°C conventional for 10–12 minutes to revive the crispiness.
Substitutions
vegan sausages → 400g cooked brown lentils (drain and mash slightly), add extra seasoning
Noticeably differentready-rolled vegan puff pastry → phyllo/filo pastry brushed with vegetable oil, stack 4–6 sheets per roll
Noticeably differentsoy sauce → tamari (same quantity)
Stays closesesame seeds → poppy seeds (same quantity)
Stays close
Nutrition
Per serving · estimated
- 610
- Calories
- 14 g
- Protein
- 45 g
- Carbs
- 42 g
- Fat
- 4 g
- Fibre
- 3 g
- Sugar
- 950 mg
- Sodium
FAQ
Can I freeze these sausage rolls?
Yes — freeze uncooked, assembled sausage roll logs on the tray until firm, then wrap and freeze for up to 1 month. Bake from frozen, adding 8–10 minutes to the baking time and covering with foil if the tops brown too quickly.
My pastry isn’t puffing up — what went wrong?
Most likely the pastry or filling was too warm. Chill the assembled logs before baking and make sure the oven is fully preheated. Also avoid overfilling and ensure seams are sealed so steam can build and lift the layers.
Can I use homemade pastry?
Yes — use a vegan puff pastry recipe and keep everything very cold. Homemade puff pastry works beautifully but is more time-consuming to make.
How do I make them gluten-free?
Use a gluten-free vegan pastry and gluten-free vegan sausages, and replace plain flour with a gluten-free blend. Texture will be slightly different but still tasty.
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