These vegan sausage rolls are a flaky, savory treat that aren't just for kids. This popular snack is a staple of British cuisine, and with good reason!
If you're British, you'll be familiar with Greggs, the ubiquitous chain that specializes in the much loved sausage roll. And, their newest addition, the vegan sausage roll, has taken the country by storm!
This sausage roll recipe is so easy to make, and it's better (and healthier) than anything you could buy in a shop. All you need is a sheet of puff pastry, rice and some mushrooms to make your own delicious version of this classic British snack.
- Mushrooms: I used chestnut mushrooms, but any mushroom will work here.
- Onion: Onions are used as a base in so many recipes for a good reason; they impart a lovely caramelized note that lifts any dish they're used in.
- Brown Rice: Healthy, fiber rich brown rice adds a nutty, earthy flavor.
- Dijon Mustard: Tangy, spicy Dijon mustard is just the ticket for sausage rolls. I like to dip these sausage rolls in it too.
- Soy Sauce: Soy sauce adds a nice umami flavor.
- Olive Oil: Olive oil is what we'll be using to saute the onions and mushrooms in.
- Thyme: Earthy, minty thyme is the perfect compliment to mushrooms.
- Breadcrumbs: Breadcrumbs soak up any additional moisture and keep your puff pastry from getting soggy.
- Puff Pastry: Puff pastry is accidentally vegan, and you can use it in so many recipes. It's perfect for vegan sausage rolls.
How To Make Vegan Sausage Rolls
- Cook your brown rice according to the packet instructions. Set is aside to cool.
- Preheat your oven to 395 F (200 C). Line a large baking tray with parchment paper.
- Heat your olive oil in a saute pan and saute your onion for 5 minutes. Tip the onion into a large bowl.
- Add the remaining tablespoon of olive oil to the pan and saute your chopped mushrooms for 7-10 minutes. If you're like me, and you "freestyle" cook then please set a timer. It's important that the mushrooms have released all their liquid or your puff pastry will become soggy.
- Now, add the garlic, Dijon mustard, soy sauce, and thyme. Season with salt.
- Transfer the mushroom mixture and the brown rice to your food processor and blend until the mixture comes together.
- Tip the mixture into the bowl with the sauteed onions and add your breadcrumbs. Mix until the everything is well combined.
- Unroll your sheet of puff pastry and cut it in half lengthways. Divide the mushroom mixture into two sausage shaped portions and lay it down slightly left of the center of the pastry. Fold your pastry over from right to left and crimp the open edge with a fork. Repeat with your remaining half sheet of puff pastry.
- Cut each large sausage roll into 2 ½ inch pieces. Transfer the pieces to your baking tray and brush with soy milk. Sprinkle the tops of your vegan sausage rolls with poppy seeds and bake for 20-25 minutes or until they're crispy and golden.
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FAQs About This Recipe
No, sorry - puff pastry contains gluten, as do breadcrumbs.
They'll stay fresh in the fridge for several days in an airtight container.
Yes! Freeze them on a parchment lined baking tray for two hours. Transfer them to a reusable freezer bag. They should stay fresh for two-three months.
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Vegan Sausage Rolls
- ¾ cup dry brown rice
- 1 onion finely chopped
- 8 ounces chestnut mushrooms finely chopped
- 2 tablespoons olive oil
- 3 teaspoons Dijon mustard
- 2 teaspoons soy sauce
- 3 cloves garlic finely minced
- ½ cup breadcrumbs
- 1 tablespoon dried thyme
- 1 sheet puff pastry
- 1 tablespoon plant based milk
- 1 tablespoon poppy seeds (or sesame seeds)
- Cook the brown rice for 30 minutes, or according to packet instructions.
- Preheat the oven to 395 F (200 C). Line a baking tray with parchment paper.
- Heat one tablespoon of olive oil and saute the onion for 5 minutes. Tip them out of the pan into a large clean bowl.
- Heat the remaining tablespoon of olive oil and saute the mushrooms for 10 minutes. Add the Dijon mustard, soy sauce, garlic and rosemary and saute for a further minute. Season with salt and pepper.
- Transfer the mushrooms and cooked brown rice to the food processor and blend until a smooth mixture forms.
- Transfer the mixture to the bowl with the sauteed onions and stir in the breadcrumbs.
- Unroll the puff pastry and cut the sheet in half lengthways. Divide the mushroom mixture into two sausage shaped portions and lay it down slightly left of the center of the pastry. Fold the pastry over from right to left and crimp the open edge with a fork. Repeat with the remaining half sheet of puff pastry.
- Cut each large sausage roll into 2 and ½ inch pieces pieces and transfer them to the prepared baking tray. Brush with the soy milk, scatter with poppy seeds and bake for 25 minutes, or until golden brown.