These mini vegan sausage rolls are made with all the ingredients but meat, however, I promise they’ll taste just as good as the real thing.
2 tbsp. olive oil
2 small white onions, blended in processor or blender till pulp-like
2 large garlic cloves, blended in processor or blender till pulp-like
2 tbsp fresh sage, finely chopped
2 tbsp. fresh thyme, finely chopped
1 tbsp. dry basil
1 tbsp. dry oregano
1 tbsp. vegetable stock paste
1/2 tsp cinnamon
1 tsp smoked paprika
1/4 tsp red pepper flakes
396 gram (14 oz) of your choice of vegan meat substitute
2 tbsp. liquid soy seasoning
1 tbsp. vegan butter
1 tbsp. nutritional yeast
2 sheets vegan puffed pastry- thawed, (most puffed pastries are accidentally vegan)
3 tbsp. dairy-free milk
Be sure to have your puffed pastry thawed and in the fridge ready to use.
Into a large skillet or pan heat olive oil on low-medium heat for 30 seconds before adding onion and garlic and cooking for 5-6 minutes or until golden and reduced by around 1/3. To the skillet or pan add your sage, thyme, basil, oregano, cinnamon, smoked paprika and red pepper flakes. Stir till everything is well combined and increase heat to high before adding in your vegan meat of choice.
Once you’ve added your vegan meat be sure to use a wooden spoon or spatula to break down each piece until a ground meat texture is achieved for your mixture. Cook for 5-6 minutes, or until everything is well combined and beginning to golden up. Reduce heat to medium, add butter, liquid soy seasoning and nutritional yeast and stir till well combined. Cook for another 5 minutes before removing from heat and setting aside to cool.
Grab the puffed pastry and lay it flat (have your longest piece at the top). Using your hands mould out individual sausages (around 1 1/2 inch thick) and lay the sausages out on the pastry in three rows vertically. Slice the puffed pastry between the sausages and brush each edge with a bit of dairy-free milk. You then want to roll the puffed pastry over the sausages (try to do this as tightly as you can) and press down to seal the long edge.
You can score the tops of each roll with a knife (optional).
Finish by brushing each with some dairy-free milk and sprinkling with sesame seeds of choice. Place the sausages in the fridge to set for at least 30 minutes. Preheat oven to 350F. Before baking, cut your rolls into individual bite-sized pieces (or as long or small as you like) and bake for 22-25 minutes or until golden brown and perfectly crisp.
Enjoy with your favourite brown sauce or ketchup!
Patiently wait for the onions and garlic to brown to create a deep flavour base
Thyme, cinnamon, basil, paprika, red pepper flakes, sage, vegetable stock paste and oregano are not optional, this is what’s going to make the recipe taste incredible – use the spices!
Use a good quality meat alternative, I used Lightlife
Be sure to place the pastries in the fridge before baking, puffed pastry prefers being cooked from frozen. This way you’re guaranteed to get those crispy gorgeous layers.
Make sure to brush your pastries with oat or almond milk before baking, get that golden colour!