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flat-lay image of cut vegan sausage rolls on baking tray

Easy-Peasy No-Sausage Rolls

Straight from the pages of my new cookbook due out in December, these vegan sausage rolls, my Easy-Peasy No-Sausage Rolls combine earthy mushrooms, lentils and rosemary to create an authentic meaty bite.
Course Baking, Savoury Baking
Cuisine Vegan
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 40 minutes
Servings 24 rolls
Calories 192kcal


  • 1 tbsp 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 tsp dried rosemary
  • 1 tbsp Dijon mustard
  • 1 tbsp nutritional yeast
  • 1 tbsp red miso paste or any you have
  • 1 tbsp apple cider vinegar
  • sea salt
  • cracked pepper
  • 1 cup baby spinach finely chopped
  • 3 sheets puff pastry vegan
  • 3/4 cup panko bread crumbs scant
  • water
  • 3 tbsp dairy-free milk
  • 1 tsp black sesame seeds


  • 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.


Calories: 192kcal | Carbohydrates: 16g | Protein: 3g | Fat: 12g | Saturated Fat: 3g | Sodium: 130mg | Potassium: 102mg | Vitamin A: 565IU | Vitamin C: 1.2mg | Calcium: 17mg | Iron: 1mg