Last updated on October 2nd, 2022 at 07:01 pm
Straight from the pages of my cookbook, these vegan sausage rolls, my Easy-Peasy No-Sausage Rolls, combine earthy mushrooms, lentils and rosemary to create an authentic meaty bite.
These vegan sausage rolls are probably one of the meatiest meat-free dishes I have created. So much so my four year-old didn't notice the swap from her regular sausage rolls to this new meat-free version.
Every Saturday morning my daughter has her karate class followed by a trip to our local bakery where she and my husband usually get a sausage roll each. I enjoy a quite half-hour watching other people eat things I can't. Sometimes I drink tea, sometimes not.
After months of this, I decided it was time to join the party.
What Makes These Vegan Sausage Rolls So Meaty?
If you're going to feed carnivores vegan food, creating meat-like dishes just makes things easier. These sausage rolls combine earthy mushrooms, meaty lentils and rosemary to create an authentic, meaty bite. I serve them with my homemade loaded ketchup and my little camper is a happy one.
My cookbook "great vegan meals for the carnivorous family" is full of recipes designed to appeal to both vegans and omnivores. After many moons of cooking different meals to accommodate my family's differing diets and tastes, I decided enough was enough. I began experimenting with omnivore-friendly vegan dishes. This cookbook is the result of years of trial and much error but I finally have a staple of dishes my whole family can eat. From a po'boys to dairy-free peanut butter and chocolate puddings and savoury French toast my book has all the bases covered.
FAQs
Can I freeze these no-sausage rolls?
Yes! To freeze the rolls, allow them cool on the baking paper before popping them in an airtight, freezer-proof container for up to 3 months.
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Enjoy, x.
Great Vegan Meals for the Carnivorous Family. All rights reserved. No part of this book may be reproduced or used, in any form or by any means, electronically or mechanically, without prior permission in writing from the Publisher. Published by Page Street Publishing. Distributed by Macmillan.
Homemade Vegan Sausage Rolls
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion finely diced
- 2 celery ribs finely diced
- 1 medium carrot finely diced
- 3 garlic cloves minced
- 10 chestnut mushrooms well chopped in a food processor
- 1 14-oz can lentils, drained and rinsed 400 grams
- 1 teaspoon dried rosemary
- 1 tablespoon Dijon mustard
- 1 tablespoon nutritional yeast
- 1 tablespoon red miso paste or any you have
- 1 tablespoon apple cider vinegar
- sea salt
- cracked pepper
- 1 cup baby spinach finely chopped
- 3 sheets puff pastry vegan
- ¾ cup panko bread crumbs scant
- water
- 3 tablespoon dairy-free milk
- 1 teaspoon black sesame seeds
Instructions
- Heat the olive oil in a large pan over medium heat and add the onion, celery and carrot. Sauté for 5 minutes, then add the garlic and cook for another 3 minutes or until all the vegetables are tender.
- Add the chopped mushrooms and sauté for 2 minutes and then add the lentils, rosemary, Dijon mustard, nutritional yeast, red miso paste and apple cider vinegar. Cook the mixture down for 5 minutes, until most of the moisture has evaporated. Season with salt and pepper and add the chopped spinach. Remove the mixture from the heat and transfer it to a large bowl to cool completely to avoid soggy rolls.
- To prepare the sausage rolls, preheat the oven to 400°F (200°C) and line two baking trays with greaseproof paper. Remove the puff pastry from the freezer to thaw for 10 minutes. Stir the breadcrumbs into the “sausage” mixture. The mixture should hold together when squeezed; add some more breadcrumbs if needed.
- Slice the thawed pastry sheets in half lengthwise. Take one-half and lay it with the long side closest to you. Wet the sides and the top edge of the pastry with water spoon 3 to 4 tablespoons (45 to 60 g) of the filling onto the pastry edge closest to you. Shape the filling into a log. Gently but firmly roll the pastry and filling away from you to form a large roll. Press the edges to seal.
- Slice the roll into 4 or 5 smaller rolls and make an incision into the top of each. Brush each roll with the dairy-free milk, sprinkle with sesame seeds andplace on the lined baking tray seam side down. Repeat with the remainingfilling and pastry.
- Bake the rolls in the oven for 15 to 20 minutes or until golden and puffed.
Nutrition
Robyn Cooper says
These rolls are delicious! I have happily served them to both vegans and non-vegans, and they all love them, as do I (I am not a vegan, but when I cater for parties, I always like to have plenty of choices for the vegans and vegetarians.)
A non-vegan friend of mine once scoffed six of them at one sitting!
Amanda says
I love this! Thanks so much for letting me know, Robyn. You've made my day and I am so happy you like the sausage rolls. 🙂
Linda says
Can I substitute cooked lentils (from dry lentils) rather than canned?
Amanda says
Absolutely! Yes, they will be fabulous.
Sheryl Greenberg says
I make these all the time and everyone loves them vegans and non vegans. So easy and delicious.
Amanda says
Oh, that's great Sheryl. I am so happy you like them - they are one of my favourite recipes too. 🙂 Thank you!
Melissa says
I'm planning to try these this week using Baby Bella mushrooms. I'll let you know how they come out.
Amanda says
Fantastic! Can't wait to hear how it goes, Melissa. I love those little mushrooms.
Max says
Fantastic recipe. I'm not a vegan, but prefer these to any other sausage rolls I've made (meat or non-meat). Thanks Amanda!
Amanda says
Max, that's awesome! Thank you so much for telling me. How did you come across the site - were you looking for a vegan sausage roll recipe? Cheers and thanks again. A.
Valentina says
Thanks Amanda, these rolls are delicious! Perfect recipe, I divided the quantity by three and it worked perfectly. Best no-sausage roll recipe I have ever tried.
Amanda says
Thanks so much Valentina! I am so happy you enjoyed the rolls. That's awesome! Have a great week and stay safe. x
Jill says
can i replace the bread crumbs with a different ingredient?
Amanda says
Hi Jill,
I've not tried them without breadcrumbs but you could use all-purpose or gluten-free flour (add spoon by spoon until the mixture binds) or crushed crackers (same deal here, only add enough to bind the mixture or you'll end up with dry rolls). I've seen both of these substitutes in other recipes.
Good luck and I hope you enjoy them. Have a great day! A.
Samantha Dickens says
Hello, Is it possible to freeze these rolls? I am planning a large party and I am looking for recipes that I can make in advance and throw in the oven the day of the party. Thank you for sharing your recipe!!
Amanda says
Hi Samantha,
You can freeze these rolls. Freeze them when they are filled and cut into individual rolls. Place them inside a large freezer bag laid out flat on a baking tray. This is so they don't stick together before freezing. After a few hours, when they are frozen, remove the tray. On the day of your event, brush them with dairy-free milk before you bake them. I hope they are a hit at your party.
lucyahayden says
Every time I go for restaurants to have this rolls but this rolls r quit different looking & yummy as well I feel to have thanks for sharing