An image with a plate holding vegan sausage rolls and tomato sauce.
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Vegan Sausage Rolls

Are you ready for a super simple, but super tasty vegan sausage roll recipe?

These seem to make an appearance every Christmas in my household, and I’m always left thinking, “Why don’t I make these more often?!” What I love about this recipe is the relatively quick prep, and how these vegan sausage rolls are packed with plenty of plant-based protein. They’re also really fun to make!

Ingredients:

  • 2 brown onions diced small
  • 4 cloves of garlic minced (honestly, use as much as you like)
  • 2 medium carrots grated
  • ~200g mushrooms chopped
  • 2 cans red kidney beans mashed
  • 1 tbsp garlic powder
  • 1 bunch thyme chopped
  • 1 bunch rosemary chopped
  • 200g textured vegetable protein (prepped with hot water & vegan beef stock)
  • Black pepper
  • 4-5 sheets of puff pastry
  • Nuttelex (melted)

Method:

  1. Saute onions in a frypan until soft, then add garlic and mushrooms and cook until wilted.
  2. Place the onions, garlic and mushrooms in a large mixing bowl, then add all other ingredients. Mix until combined.
  3. Remove puff pastry sheets from the freezer and lay out to thaw. 
  4. Cut all thawed puff pastry sheets into two equal halves.
  5. Place a line of mixture down the entire length of the puff pastry – approx 4cm wide and 2cm high.
  6. Fold the pastry over the mixture, so the ends meet and can be gently joined together.
  7. Repeat this steps 5 & 6 for all puff pastry sections.
  8. Place the entire length of sausage roll onto a baking tray. Make sure the side with the pastry join is down!
  9. Using a knife, place three small cuts into the top layer of pastry.
  10. Bake in a pre-heated oven at 180-degrees celsius until golden & flaky (approx 25-30mins).
  11. Enjoy with some classic tomato sauce! 
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