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
Ingredients
- 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
Instructions
- 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.
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?
You might also like my recipe for Mushroom and Walnut Pâté, my Bruschetta Christmas Trees and my fabulous Cashew Nut Roast!
I’m not much for ‘fake meats’ and was never into real meat even before I was veg but something about these intrigue me!
Oh do try them! They don’t have a meaty texture (I don’t think but I haven’t actually eaten any for 30 years so I’m not best placed to say!) and they are just yummy!
Oh, this looks so tasty, I think I could eat 20 of those bad boys. 🙂
Easily done 😉
Hello! Might be a silly question but how do I make or purchase ‘chesnut puree’?
Not silly at all! if you are UK based you can buy it in most supermarkets – Merchant Gourmet offer it in packets (usually found in the stuffing aisle) – wholefood shops and online. If you want to make your own just place shelled, cooked chestnuts into a food processor or blender, add a a little water and process until you have a smooth paste.
Absolutely delicious! Can’t get enough of these! Easy to make too.
Thank you! I’m so glad you like them! X
hi do they freeze?
Yes! I have a batch in my freezer now ?
Do you need to cook as per recipie, and reheat in the oven once defrosted? Or freeze before cooking?
You can do either and you don’t need to defrost them to reheat them. I hope this helps, do email me if you have any more questions 🙂
Hello! What are chestnut mushrooms? Is there a substitute?
Hi! I’m not sure where you are based but chestnut mushrooms are known as cremini mushrooms in the US. Portabello mushrooms are an excellent substitute and regular white mushrooms will do the trick if you can’t find any of them 🙂 Hope that helps!
Hi, I have just made this for my vegan son and then he read the packet that contained the Jus Rol which contains L-cysteine. He googled it and it’s not vegan.
I’ve double checked the ingredients list and L-cysteine is not listed on the Jus Rol I have in my fridge. I also checked the ingredients listed on line and can’t see L-cysteine listed anywhere. It’s always worth checking the ingredients out for yourself as manufacturers do change ingredients from time to time but, on this occasion, I am not seeing what you are seeing. Perhaps you could email me a photograph of the product you bought?
These look so yummy! Such a great idea, takes me back to my childhood!
Hahaha, the best minds Chris. I’m just writing up a recipe for mushroom & chestnut veggie sausage rolls and the filling is very similar to yours. I’m completely boggled with how delicious they are and have scoffed way too many of them.
They are so moreish aren’t they? I’m not sure they should actually be allowed 😉 x
Oh my giddy aunt! These look so good! New vegan here, and I’m always looking for vegan recipes the kids will eat too! I’ll be back soon for more yumminess!
Fantastic news and welcome! I’ve got a range of vegan ages in my family so I try to share things everyone will eat!
Can these be frozen?
Hi Tasha, yes, you can either baked or unbaked! If you’re not baking them just freeze them before brushing them with milk, either way just pop them in a hot oven for about 20 minutes or until they are sizzling hot and ready to go!
These look super tasty and I am not even Vegan
Thanks Claire 🙂
Really delicious! I made flaky pastry instead of using puff which I much prefer for sausage rolls. This stuffing is so tasty – we have a vegan in the family and a vegetarian, but with this recipe all of uf, meat eaters included are very happy with these instead of traditional sausage rolls. This is now a firm favourite in our household and we will make it again and again! Thanks so much for sharing.