Easy Vegan Sausage Rolls
These Easy Vegan Sausage Rolls feature a savory, herbed mushroom and kidney bean filling wrapped in golden, flaky puff pastry. Simple to make with store-bought pastry, they're the ultimate crowd pleasing plant based appetizer, snack, or party food.
Ingredients
- 1 tablespoon neutral oil for brushing
- 6 sheets vegan puff pastry dough store bought, thawed
- 1 teaspoon sesame seeds
- For the Filling
- 1 tablespoon neutral oil
- 1 medium onion chopped small
- 500 grams mushrooms cup or button, chopped small
- 1 medium carrot grated
- 1/2 cup fresh parsley finely chopped
- 2 cloves garlic crushed
- 250 grams kidney beans roughly mashed (about 1 can, drained and rinsed)
- 1/2 tablespoon allspice
- 1/2 tablespoon garlic powder
- 1 teaspoon ground turmeric
- 1/2 tablespoon black cracked pepper
Instructions
- Prepare the FillingHeat 1 tablespoon of neutral oil in a large skillet over medium high heat. Add the chopped onion and sauté until soft and translucent. Add the chopped mushrooms and cook, stirring frequently, until they are halfway wilted and have released their moisture. Remove from heat and drain any excess liquid using a strainer. This step is important to prevent a soggy filling.
- Combine the FillingTransfer the drained mushrooms and onions to a large mixing bowl. Add the grated carrot, chopped parsley, crushed garlic, roughly mashed kidney beans, allspice, garlic powder, turmeric, and black cracked pepper. Mix everything together until well combined. The mixture should be moist but not wet.
- Assemble the Sausage RollsOn a flat surface, lay one sheet of thawed puff pastry dough. Slice it in half to create two separate rectangles. Shape a portion of the filling into a long line along one edge of the pastry, resembling a sausage shape. Leave a border on the side running parallel to the filling to allow the pastry to roll over and form a seam. Do not overfill the pastry should close comfortably around the filling.Roll the pastry over the filling, then trim the remaining edge of the pastry. Place the roll seam-side down on a parchment-lined baking tray. Cut the roll into your desired size either regular-sized or mini party-sized.
- Finish and RepeatBrush the top of each sausage roll with a little neutral oil and sprinkle with sesame seeds. Repeat the assembly process with the remaining puff pastry sheets and filling until all the filling is used up.
- BakePreheat the oven to 180 degrees Celsius (356 degrees Fahrenheit). Bake the sausage rolls for about 30 minutes, turning the tray halfway through for even baking, until the pastry is golden brown and flaky.
- Cool and ServeTransfer the baked sausage rolls to a wire rack and allow them to cool for 5 minutes. Serve warm for maximum flakiness with your favorite dipping sauces. Enjoy!
Notes
- Servings: This recipe makes 12 regular sized sausage rolls or 24 party sized mini rolls.
- Puff Pastry Thawing: Follow the thawing instructions listed on your vegan puff pastry packaging. If the sheets do not have a paper backing, work on a lightly floured surface to prevent sticking.
- Filling Consistency: The filling should not be soggy. Draining the mushrooms after cooking is essential. The size of the filling should be suitable for the pastry, allowing the dough to close over it easily. Avoid overfilling.
- Make Ahead: The filling can be prepared a day or two in advance and stored in an airtight container in the refrigerator.
- Freezing: Assemble the sausage rolls and freeze them unbaked on a tray. Once solid, transfer to a freezer safe bag. Bake directly from frozen, adding 5 to 10 minutes to the baking time.
- Reheating: Reheat leftover sausage rolls in the oven or air fryer at 350 degrees Fahrenheit (175 degrees Celsius) for 5 to 8 minutes until crispy. Avoid the microwave, as it will soften the pastry.