Straight from the pages of my cookbook, these vegan sausage rolls combine earthy mushrooms, lentils and rosemary wrapped in flaky puff pastry.
This recipe was originally posted in Great Vegan Meals for the Carnivorous Family and posted here on September 25, 2018. It was updated March 2, 2023 with how-to images, ingredient substitutions and new images.
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Why You'll Love these Vegan Sausage Rolls
Reader Review. "Fantastic recipe. I'm not a vegan, but prefer these to any other sausage rolls I've made (meat or non-meat). Thanks Amanda." (Max) ★★★★★
These vegan sausage rolls are probably one of the meatiest meat-free dishes I have created. So much so, my daughter didn't notice the swap from her regular sausage rolls to this new meat-free version.
Ingredients & Substitutions
Mushrooms. I generally use chestnut or button mushrooms for these vegan sausage rolls. I have made them with Portobellos and Swiss - you'll need around 250 - 300g. Don't get too fussy about it, anywhere in that range is fine.
Mirepoix. Trust the French to make something as simple as onion, celery and carrot sound sexy. The base of many-a-good soup and casserole, mirepoix creates the foundation of our flavour.
Lentils. Our protein! You could also use chickpeas here but give them wee chop to break them up a little.
Nutritional Yeast for a boost of umami. If you don't have it, you could go for a tablespoon of soy sauce - you made need to add more breadcrumbs at the end to balance out the additional moisture.
Miso Paste. Red miso has a deeper umami flavour but I've also used Shiro (white miso paste) and it has worked great. Both are available at most grocery stores.
Dijon Mustard for a touch of warm tang. You could use seeded mustard in a pinch, just note that you'll get a sharper flavour from it.
Apple cider vinegar or red wine vinegar to add a little punch.
Rosemary. Our secret weapon! Rosemary tricks the brain in to thinking we are eating something meaty.
Spinach because it's good for us!
Puff pastry. Many brands of puff pastry are vegan and available at most supermarkets.
Step-by Step Guide
You'll find full instructions and measurements in the recipe card at the bottom of the post.
Are you ready to make the tastiest vegan sausage rolls? Let's do it.
Step 1.
We're going to heat the olive oil in a large pan and sauté our mirepoix. Take your time with this; it may take 10-minutes for the vegetables to soften and become all translucent-y. Add the garlic and cook for another 30-seconds.
Step 2.
After finely chopping your mushrooms (hopefully in a food processor to save yourself some time), add them to the pan and sauté for 2 minutes and then stir in the lentils, rosemary, Dijon mustard, nutritional yeast, miso paste and apple cider vinegar.
Let it cook down for 5-7 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.
Now this step is really important. You need to go away. Grab a cuppa, a magazine, a load of washing...whatever. You need to let the mixture cool now. Warm mixture added to pastry equals soggy sausage rolls. No, thank you.
Step 3.
To assemble your vegan 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.
Meanwhile, stir the breadcrumbs into the “sausage” mixture. The mixture should hold together when squeezed; add some more breadcrumbs if needed.
Step 4.
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.
Step 5.
Brush each roll with the dairy-free milk, sprinkle with sesame seeds and place on the lined baking tray seam side down. Repeat with the remaining filling and pastry.
Step 6.
Slice the roll into 4 or 5 smaller rolls and make an incision into the top of each.
Step 7.
Bake the rolls in the oven for 15 to 20 minutes or until golden and puffed.
Tips for Making Perfect Vegan Sausage Rolls
FAQs
You can. Make the sausage rolls and cut them into serving-size pieces. Pop them on a lined baking sheet, wrap the whole thing in cling wrap or foil and store in the fridge until ready to bake and serve. You can do this a day ahead.
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.
More Easy Snacks to Try
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"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.
Make This Recipe
Homemade Vegan Sausage Rolls
Equipment
- food processor optional
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion finely diced
- 2 celery stalks finely diced
- 1 medium carrot finely diced
- 3 garlic cloves minced
- 10 chestnut mushrooms finely chopped in a food processor, 250-300g
- 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
- water for sealing your pastry
- 2 tablespoon dairy-free milk
- 1 teaspoon maple syrup
- 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 long roll. Press the edges to seal.
- Combine the milk and maple syrup in a small bowl. Brush each roll with the it, sprinkle with sesame seeds and place on the lined baking tray seam side down. Repeat with the remaining filling and pastry.
- Slice each roll into 4 or 5 smaller rolls and make an incision into the top of each. Place on the lined baking tray seam side down.
- Bake the rolls in the oven for 20 - 25 minutes or until golden and puffed.
Meagan says
Brilliant recipe. I removed the celery, used double “white” miso paste, used 450g chestnut mushrooms, doubled the nutritional yeast, used pre-shredded carrot that I also blitzed in the food processor with the other vegetable ingredients (not blitzed too much), and used seeded mustard, and a knob of vegan baking butter when sautéing the veges. So good. Will definitely make this again. Thanks for the recipe!
Kate Wilde says
Delicious and easy to make. I got asked for the recipe by so many people at the party I brought them to. Thanks for posting such a treat.
Amanda says
Oh, that's fantastic, Kate. I am so happy you and your friends enjoyed them. Thanks very much for telling me 🙂
MegmegMegm says
Would give 10 stars if i could. EVERYONE loves these - vegans to carnivores and everyone inbetween. Genius!! They taste amazing and are not dry, they even look good. I am a hopeless cook but these are easy and sooooooo good.
Amanda says
You're not a hopeless cook! Look at you - you made sausage rolls from scratch. How good is that?! I am so happy you enjoyed them and thank you for taking the time to leave a comment. I appreciate you. A x
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