Vegan Sausage Rolls

These meatless sausage rolls, flavored with garlic, herbs and spices are hearty and delicious. They make a great snack or a treat for your next party or picnic.

Course Appetizer, Snack

Cuisine British

Diet Vegan, Vegetarian

Prep Time 30

Cook Time 40

Total Time 1 10

Servings

Calories 740

Author Jhanelle Golding

Equipment

2 half sheet baking trays

Ingredients

1 lb (454 g) package of vegan puff pastry or homemade - See notes
8 oz (230 g) Beyond Meat Ground
4 oz (115 g) Textured Vegetable Protein or Soy Mince
½ cup (120 ml) vegetable broth
1 tbsp (15 ml) olive oil
1 medium onion minced
3 cloves garlic minced
1 teaspoon (5 g) ground fennel seeds ground allspice or coriander seeds are good subs
1 tbsp (15 g) freshly chopped sage thyme or rosemary are good subs
¾ teaspoon (4 g) salt or to taste
1 teaspoon (5 g) black pepper or to taste
½ cup (25 g) panko breadcrumbs
Vegan Egg-wash Substitutes See Notes

Instructions

Make the filling:

Add the soy mince to a bowl and pour in the broth. Set aside and allow it to rehydrate for 2 minutes. If it’s too dry add a bit more broth.
4 oz Textured Vegetable Protein, ½ cup vegetable broth
Heat a skillet at low heat, then add the oil, onions and garlic. Remove from the heat once the onions start to brown. Add them to the soy mince along with the Beyond Meat and remaining ingredients. Stir to combine.
8 oz Beyond Meat Ground, 4 oz Textured Vegetable Protein, 1 tbsp olive oil, 1 medium onion, 3 cloves garlic, 1 teaspoon ground fennel seeds, 1 tbsp freshly chopped sage, 3/4 teaspoon salt, 1 teaspoon black pepper, 1/2 cup panko breadcrumbs

Fill the rolls:

Lay out each thawed puff pastry sheet on a clean surface and slice in half, from the longer side. You should now have 4 sheets, in total.
1 lb package of vegan puff pastry
Place equal amounts of the filling, in a tight log shape, along one end of each pastry sheet.
Using the back of a knife or bench scraper to lift the pastry with the filling and roll up. End with the seam side down. Place them on the baking trays
If the pastry becomes soft, place the trays in the refrigerator to chill for about 30 minutes or until the butter is firm.

Bake:

Preheat the oven to 400°F/200°C.
Place the pastry back on a clean surface and slice into 4 equal pieces.
Place each spaced apart on the baking trays lined with parchment paper. Brush the tops lightly with your preferred vegan egg wash.
Vegan Egg-wash Substitutes
Bake in the oven for 25 to 30 minutes or until golden brown.
Serve warm with a tomato sauce or your preferred dipping sauce.

Notes

Thaw store-bought puff pastry for 45 mins or overnight in the fridge.
If you’re using 1lb of homemade vegan puff pastry dough, cut into half. Lightly flour a cutting board and roll out each half to about 10” x 15” x 1/8” (25cm x 38cm x 3mm). If the dough starts to resist or pull back, cover and rest in the fridge for 15 minutes.
Line 2 baking trays with parchment paper or non-stick baking mats. Place the puff pastry sheets on each and tray and rest in the fridge while you make the filling. Continue the recipe as instructed.
Vegan egg wash alternatives:
- Equal amounts plant-based milk and maple syrup/agave
- Aquafaba (the liquid from cooked chickpeas - homemade or canned)
- A thin layer of coconut oil

Nutrition