Homemade Mini Vegan Sausage Rolls
Warning! Your house is going to smell like a full-blown bakery when you make these vegan sausage rolls. And they don’t just smell delicious, they also taste so so good! It’s like the festive season, snuggled up in a hug wrapped with a puffed pastry. What more could you want?
As I was making these vegan sausage rolls I was thinking about how it’s impossible to share them. I seriously could just pop these in my mouth all week long. However, although they are a great snack, they are a fantastic appetizer, especially during the holiday season. These meat-free tasty sausage rolls are the comfort food, and easy appetizer you’ve been searching for!
Why you’ll love these vegan sausage rolls
- Perfect for the holidays
- Fun and satisfying
- A crowd-pleaser (even more the meat eaters)
- Help you increase your skills and technique in the kitchen
- Kid-friendly, freezer-friendly, and you can make them in large batches ahead of time!
Here’s what you’ll need to do to make the perfect sausage rolls:
This recipe can be a little complicated with the number of steps, but I promise if you follow the steps you’ll get through it and feel invincible in the kitchen. I fed these to four British people and like five guys, and each and every one of them said they were better than the real deal. Some even said they compared to their Grandma’s. I’m not kidding when I say they are delicious. Okay, here are some tips…
- 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!
If you’re looking for additional tips to make sure you master these bad boys, then check out my highlights for them on my Instagram at @FoodByMaria. I’ve saved them in my highlight icons for you to follow along! Like I said, the recipe itself is easy, but it’s a bit more complex and time-consuming than a typical recipe you’ll find from me. It’s not actually difficult, it’s just a lot of steps you can’t miss in order to perfect these vegan sausage rolls.
More tasty holiday recipes for you to try:
- Cleaning & Creamy Easy Vegetable Soup
- Three Bite Vegetable Fritters
- BBQ Black Bean “Meat” Balls
- Pull-Apart Garlic Butter Ball Loaf
- Vegan Crab Cakes
Let me know what some of your favorite recipes are for appetizers or the holiday season? Or if you’re struggling to make a classic recipe like sausage rolls into a vegan one, let me know in the comments. I’m always looking for inspiration for what you want to see next!
Homemade Mini Vegan Sausage Rolls
- 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!