Sausage rolls have always been my weakness. Not only am I a big sausage fan, but I also LOVE pastry.
So, you probably won’t be so surprised to read that my first ever job was in Greggs. Although, I hated that job.
Even now as a vegan, I still love sausage rolls. And I think the vegan versions are just as tasty and drool-worthy. I personally like to make my own, because they taste so good straight out of the oven.
I make these vegan sausage rolls using pre-made pastry sheets and my own vegan sausage mix. They are really easy and simple to make. Just don’t overdo it, because well, they aren’t that healthy.
Bonus: You can also really easily make these gluten-free if you use Jus Rol’s gluten-free puff pastry sheets. In fact, the photo I have used for this recipe shows my gluten-free version.
Vegan sausage roll recipe
- 1 Onion
- 1/2 tsp Cumin Seeds
- 2 cloves Garlic
- 1 tbsp Tamari soy sauce
- 2 tsp Liquid Smoke - omit if you don't have
- 1 tsp Dijon Mustard
- 2 tsp Wholegrain mustard
- 1 tsp Chipotle paste
- 1 cup Soya mince
- 8 Chestnut mushrooms
- 1/2 tbsp Chopped Fresh Sage - or use a tsp of dried sage
- 500 ml Vegetable stock
- 1 Jus Rol puff pastry sheet - or use their gluten-free version
- 1 tbsp Aquafaba - for brushing on the pastry
- Dice the onion, mince the garlic and finely chop the mushrooms
- Heat up a splash of oil to a large saute or frying pan
- Add in the onion and cumin seeds and fry for about 5 minutes, until slightly softened
- Add the minced garlic and fry for a few more minutes
- Add the chopped mushrooms and stir until fully incorporated
- Pour in the tamari and liquid smoke and fry off on a high heat until all the liquid has evaporated
- Stir in both mustards and the chipotle
- Add the soy mince to the pan and stir quickly so it doesn't stick and burn and then begin incorporating the veg stock
- Cook for about 10 minutes, until the liquid has gone and you have a mince like mixture
- Take off the heat and place the mix into another container so it will cool down quicker
- Turn your oven on to 180° Degrees (fan)
- Place a piece of baking paper on to an oven tray
- Take the pastry out of the fridge and unroll out on to the baking paper
- Cut the pastry in half lengthways so you have two long strips
- Spoon the mince mix in a long line down the middle of each pastry strip
- Using your aquafaba or vegan milk, slightly wet the bottom edge of each pastry strip using a pastry brush
- With clean hands, fold over the top edge of the pastry to meet the bottom edge. Using a fork, press down the edge
- Cut the long strips into smaller rolls, you can either make them small or large, completly up to you
- Make small cuts into the top of each roll, or you can even decorate them with extra pastry, depending on how you want them to look
- Brush the top of the rolls with you aquafaba or vegan milk
- Place into the oven for about 15-20 minutes, or until the pastry is golden brown
- Once cooked, take them out of the oven and let them cool. Then eat!
Frequently asked questions
Here are my answers to all your vegan sausage roll FAQs.
What is the meat in a vegan sausage roll?
This really depends on the vegan sausage roll. The majority of shop-bought vegan sausage rolls will use a vegan pork sausage alternative or vegan mince meat. You can also find some healthier alternatives that use vegetables instead.
I personally enjoy making mine with soya mince and mushrooms. The mix helps to add umami flavour to the sausage roll ‘meat’.
Is a vegan sausage roll healthier than a normal one?
I wouldn’t call any sausage roll ‘healthy’ because they are all made using pastry, which is high in fat. That being said, animal-based versions are higher in saturated fats than vegan versions. Plus vegan versions often use a blend of legumes, vegetables and fake meats. So they are healthier than non-vegan sausage rolls, but still not ‘healthy’ because of the pastry.