Vegan sausage rolls recipe

These vegan sausage rolls with mushrooms, chestnuts, red onion, sage and nutmeg are the perfect lunch-time treat or party food

Vegetarian, vegan, dairy-free, light meals

Serves 12

Prep time: 20 mins | Cook time: 20 Mins | Total time: 40 mins

Vegan sausage rolls
These vegan sausage rolls are made with mushrooms and chestnuts

Greggs caused quite a stir when they launched their vegan sausage rolls earlier this year. I also saw huge enthusiasm for sausage rolls when everyone went crazy for my friend Ellen’s homemade sausage rolls with red onion, sage and lashings of freshly grated nutmeg. I had been pondering a veggie alternative when I made the Bosh mushroom wellington. It features pecans, chestnuts and breadcrumbs and is the inspiration for my vegan sausage rolls filling. 

These vegan sausage rolls are full of flavour and are made with wholesome ingredients. Everyone loves them. They are so worth the time to make to bring to party or have for a picnic lunch. With nutmeg, sage and chestnuts, they are also perfect for a Christmas morning brunch.

I have suggested plant milk here as alternative to egg wash, which is fairly effective. If, like me, you are in search of a perfect golden crust you can try some other ideas too. I have had good results by mixing a little plant milk with a tsp of mustard, a pinch of turmeric and a splash of maple syrup. Of course, if you do eat eggs, go ahead a use a regular egg-wash. Sprinkling with sesame seed is optional, but looks so pretty!

Vegan sausage rolls ingredients

  • 1 stick celery
  • 1 red onion
  • 200g chestnut mushrooms
  • 100g pecans
  • 180g pouch of cooked chestnuts
  • 2 slices seeded bread
  • 150 ml white wine
  • 15g sage (leaves picked
  • 1 sprig rosemary (leaves picked)
  • Pinch cayenne
  • Pinch smoked paprika
  • Freshly grated nutmeg 
  • Salt & pepper
  • 1 pack pre-rolled Jus-Rol puff pastry
  • Plant milk to glaze
  • Sesame seeds to sprinkle (optional)

Method: How to make vegan sausage rolls

How to make vegan sausage rolls
Arrange the filling in two sausage shapes down each length of pastry – fold, seal and slice
  1. Heat oven to 200 C
  2. Finely chop the celery, onion and mushrooms, finely chop the herbs  
  3. Fry the vegetables in a little olive oil until soft
  4. Add the herbs and spices and stir until fragrant
  5. Add the wine and simmer until reduced by half
  6. Throw the bread, chestnuts and pecans into a food processor and whizz until you have a coarse crumbly texture
  7. Combine the crumbly mixture with the vegetables and season to taste
  8. The combined mixture should be moist and hold together when squeezed – if it’s too dry, add a little vegetable stock
  9. Lay out your sheet of puff pastry, and slice length-ways down the middle
  10. Form the mixture into 2 long sausage shapes down the middle of each length of pastry
  11. Brush the edges with plant milk and fold the pastry round the sausages and seal
  12.  Bush the pastry covered sausages with plant milk, score and sprinkle with sesame seeds and slice them to your desired size
  13. Place onto a lightly oiled baking tray and  bake for about 20 mins, until golden
  14.  Serve warm with ketchup or brown sauce

For another party crowd-pleaser, try my Summer fruit and coconut cream pavlova.

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