Here is my recipe for some fabulously delicious, super easy vegan sausage rolls! They don’t need to be confined to the festive season, they are an excellent addition to lunch boxes and picnics, but they do make blooming’ brilliant Christmas canapés!
Super Easy Vegan Sausage Rolls
The thing I’ve found with so many recipes over the years is that if you label it ‘vegan’, omnivores wince a bit, if you just serve stuff up without comment, they scoff the lot and come back for more. I am a firm believer in showing not telling – I can trace that back to my primary school teaching days – and, as I walk my vegan path, I am doing exactly what I did throughout my vegetarian years, offering delicious, filling, flavoursome food which just happens to be vegan. These vegan sausage rolls are bursting with flavour, the texture is spot on and I can guarantee they will vanish in a flash – make lots and freeze some so you can whip them out and produce them with flourish whenever needed as Christmas gets into gear!
Are you drooling a bit? I am! Luckily I DO have a batch in the freezer so, when I’ve finished tap tapping away here, I’m going to go and pop some in the oven for my lunch – hoorah! I’m also going to work on a vegan version of my vegetarian sausage rolls which are made with lentils and cheese and which I know are going to be easy to veganise – then I’m going to have a bake off and see which one wins the crown of Best Vegan Sausage Roll! By the end of the week I am aiming to look like a sausage roll 😉 I’ll let you know how I get on!
How to Make Vegan Sausage Rolls – Some Notes and Tips
The filling for my sausage rolls is a chestnut, wine and thyme mix which also makes a fabulous traditional chestnut stuffing! Obviously I’m not going to suggest you stuff a poor turkey with it (yuk) but you can put it into a baking dish and into the oven at 180F/200C for 15 – 20 minutes if you’d rather have it as a vegan Christmas side dish without its pastry jacket!
- Feel free to use your plant milk of choice. I used almond when I first made these but last time they were treated to a little oat milk instead which they seemed to like 🙂
- If you’re not sure whether your favourite tipple is vegan or not have a look at Barnivore which lists vegan friendly beverages (they’re not all listed but it’s pretty comprehensive and invaluable when I am standing in the wine aisle totally boggled!)
- Lots of ready made pastry is accidentally vegan, I’ve recommended Jus Rol because it’s reliable and can be found in the fridges and freezers of most supermarkets
- Don’t feel you have to make your sausage rolls so tiny – I like a bite sized canapé but if I’m making them for my packed lunch or picnic I want something larger to fill my tum!
So there you have it, vegan sausage rolls to kick off the festive season. You can make these now and freeze them until Christmas if you like, either baked or unbaked. If you’re not baking them just freeze them before brushing them with almond milk, either way just pop them in a hot oven for about 20 minutes or until they are sizzling hot and ready to go!
So, without further ado, here is my recipe for the ultimate Vegan Sausage Rolls – crisp, flaky, puff pastry filled with chestnuts, mushrooms, red wine and herbs, your kitchen will smell like Christmas!
Vegan Sausage Rolls
- 1 x 320g pack of Jus Rol ready rolled puff pastry
- 1 tbsp olive oil
- 2 shallots , finely chopped
- 2 cloves garlic , finely chopped
- 100 g chestnut mushrooms , finely diced
- 2 tbsp vegan red wine
- 1/2 tsp tamari
- 180 g cooked , peeled chestnuts, finely chopped
- 100 g chestnut puree
- freshly ground black pepper
- 2 tsp fresh thyme , finely chopped
- 2 tbsp almond milk
- Preheat your oven to 200Fan/220C, line a baking sheet with non stick baking parchment.
- Gently heat the olive oil in a large frying pan, fry the shallots for about 5 minutes until soft, add the mushrooms and fry for a further 5 minutes, add the garlic and fry for another minute.
- Stir in the red wine and tamari and fry until the liquid has reduced by half.
- Stir in the chopped chestnuts, the chestnut purée, fresh thyme and black pepper to taste. Allow to cool.
- Lay your pastry out flat with the longest edges at top and bottom. Divide the pastry into 4 slices from top to bottom.
- Split your chestnut mixture evenly between the four slices and shape it into thin sausages down the centre of each slice. Moisten the edge of the pastry with a little almond milk or water and roll the pastry around the filling.
- Cut each long sausage roll into 8 small ones.
- Place each little roll onto your prepared baking sheet, seam side down.
- Brush each roll with a little almond milk and bake in your preheated oven for 15 - 20 minutes until puffed and golden brown.
- Serve hot or cold.
Right, I’m off to do exactly what I just advised you to do, reheat and scoff a vegan sausage roll or two (or three). If you know you’ll forget where you saw this recipe (yes, I do this ALL THE TIME – I drive myself insane) why not Pin It for Later? Look, I even designed you a pin photo so you know immediately what you are looking at. I’m very kind! If you know someone who would love this recipe please share it with them via social media and maybe mention me when you do?! 🙂
Pin My Vegan Sausage Rolls for Later!
If you’re looking for vegan recipes for Christmas why don’t you check out my Vegan Christmas board over on Pinterest?