Easy Vegan Sausage Rolls Recipe
Vegan Sausage Rolls | This vegan version of the classic British sausage roll uses Beyond Beef, or your choice of meatless ground, mixed with fried onions, garlic, and thyme, wrapped in flaky puff pastry. This comforting vegan pastry is perfect as a Holiday appetizer!
This vegan sausage roll recipe is easy to make and made with just 7 ingredients! The filling is herby and savoury, made with meatless ground, breadcrumbs, fried onions, garlic, and thyme. It’s encased in flaky, melt in your mouth pastry and best served with Dijon mustard.
Sausage rolls are a classic British food, often sold as a quick street snack. In this plant-based version, I use similar ingredients to deliver that same savoury, flaky goodness.
With the holidays just around the corner, they’re ideal as a Christmas appetizer or as a comforting snack. You can even make the filling ahead of time, and store it in the fridge until you’re ready to make the pastries.
These vegan sausage rolls are beginner-friendly, and are easy to assemble. The recipe includes simple ingredients, that you might already have on hand. If not, they’re easy to find in your local grocery store.
What are vegan sausage rolls made of?
My vegan sausage rolls are made with a meatless ground as the base of the filling. I use Beyond Beef but you can use your preferred brand. I flavour the filling with fried onions and garlic, fresh thyme, salt and pepper.
The ingredients are simple, yet flavourful and delicious. I use storebought vegan puff pastry to encase the vegan sausage mixture. Brush the pastry with plant milk to ensure a golden brown colour, and bake for 40 minutes.
Ingredients
More about the ingredients in this recipe. The exact measurements are below.
Substitutions
Instructions
Preheat the oven to 400°F/200°C and line a baking sheet with parchment paper.
Heat a drizzle of oil in a frying pan over medium heat. Add the onions and fry for 6-7 minutes, until the edges are browned and crispy. Add the garlic and cook for 15 seconds, until fragrant.
Mix the meatless ground with the breadcrumbs, onion and garlic, thyme, breadcrumbs, salt, and pepper.
Unroll the puff pastry and place it on a lightly floured surface. If there are any cracks in the pastry, be sure to seal them by pinching the two sides together. Cut it in half lengthwise, and then in half horizontally, so you have 4 even rectangles.
Divide the meatless sausage mixture into 4 portions, and form each portion into a log, the length of the pastry.
Place the sausage roll onto the center of the pastry and gently but tightly wrap the pastry over the roll. Pinch the seam to secure.
Place the sausage rolls on the lined baking sheet and brush with plant milk. Bake for 40-45 minutes until the pastry is dark golden brown and flaky.
Slice the vegan sausage rolls into 4 to serve as an appetizer, or enjoy whole. Serve with Dijon mustard.
Tips for making vegan sausage rolls
What to serve with sausage rolls
Serve sausage rolls the classic British way, with Dijon mustard. You could also use ketchup, chutney, HP, or another brown sauce.
If you’re serving the pastries as an appetizer, try my other vegan appetizers such as Vegan Lumpia or Vegan Dill Dip.
If you’re a huge fan of pastry like me, try my Vegan Cashew Danishes.
Storage
Store the sausage rolls covered in the fridge for up to 3-4 days. To reheat them, I found it’s best to slice the rolls into 4 pieces and bake at 350°F/180°C until heated through.
FAQ’s
Yes, once cooled, sausage rolls should be refrigerated to prevent spoilage.
Common sauces to pair with sausage rolls include mustards like Dijon mustard, ketchup, chutney, barbecue sauce, HP, or other brown sauces.
Vegan Sausage Rolls
Equipment
- 1 baking sheet
- 1 bench scraper or knife
Ingredients
- 425 grams vegan puff pastry 1 sheet
- 1 tablespoon neutral oil
- ½ yellow onion diced
- 2 garlic cloves minced
- 340 grams meatless ground I used Beyond Beef
- ¼ cup breadcrumbs I used Panko Breadcrumbs
- 2 teaspoons fresh thyme
- ¾ teaspoons salt divided
- ½ teaspoon black pepper
- plant milk for brushing the pastry
Instructions
- Allow the puff pastry to thaw on the counter for 30-60 minutes.
- Preheat the oven to 400°F/200°C and line a baking sheet with parchment paper.
- Heat a drizzle of olive oil in a frying pan over medium heat. Add the onions and 1/4 teaspoon of salt, and cook for 6-7 minutes, until the edges are browned and crispy. Add the garlic and cook until fragrant, about 15 seconds. Set aside.
- Unroll the puff pastry on a floured surface. If there are any tears in the pastry, seal them by pinching the pastry together. Cut the pastry in half lengthwise, and again horizontally by pressing down, not slicing, with a knife or bench scraper. You should have 4 even rectangles.
- Combine the meatless ground with the onion mixture, breadcrumbs, thyme, pepper, and 1/2 teaspoon salt. Divide the mixture into 4 portions, and form each portion into a round log, the length of the pastry rectangles.
- Place the vegan sausage rolls onto the center of the pastry and gently but tightly fold the sides over the sausage roll. Pinch to seal the seams.
- Place the sausage rolls seam-side down on the lined baking sheet and brush with plant milk. Bake for 40-45 minutes, until golden brown and flaky. Slice each roll into 4 pieces and serve with Dijon mustard.
Nutrition
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Erika Piper
Hey there, I’m Erika. I’ve been meat-free for over a decade.
I’m here to provide delicious and affordable plant-based recipes for anyone interested.
Whether you’re a seasoned plant-based eater or just curious about trying it out, I’m here to support you with my easy and accessible recipes.
