These vegan sausage rolls were so exciting for us to make! Sausage rolls were always one of my favourites before we went vegan. Reyhan informed me she had never tried a sausage roll before, so we had to change that. These were surprisingly super easy to veganize and with the help of Impossible plant based meat it was incredibly similar to the original version. Luckily, I was able to find some vegan puff pastry! It’s made by tender flake and the name doesn’t even do it justice, it’s super flaky. You could make your own vegan puff pastry but if you’re looking for convenience I highly recommend this brand.
This recipe makes 4 large sausage rolls so I hope you like leftovers! These delicious rolls save very well in the fridge, just heat up the next day and they’re as delicious as they were straight out of the oven. It makes us so happy that we can recreate our childhood favourites without harming any animals, ourselves or our big beautiful planet. Switching to a vegan diet has reignited our love of food. We hope our recipes help you feel inspired and give you some motivation to prepare healthy, delicious, cruelty free meals!
VEGAN SAUSAGE ROLLSCourse: UncategorizedDifficulty: Easy
1 box of Tender Flake puff pastry (make sure to read the ingredients to be sure its vegan)
1 pack of Impossible vegan ground (Beyond Meat works well too)
1 tbsp of ground flax seed
2 tbsp of water
¼ cup of nutritional yeast
½ an onion (finely diced)
2 cloves of garlic (minced)
1 tbsp of maple syrup
1 tbsp of fennel seeds
½ tsp of salt
½ tsp of pepper
1 cup of Panko breadcrumbs
1 tbsp of parsley
1 tbsp of avocado or grape seed oil
4 strips of veggie bacon (finely diced)
- In a frying pan on medium heat, add your avocado oil and let it get nice and hot. We use avocado oil because it has a much higher smoking temperature than olive oil!
- Next add your diced onions and garlic. Lower heat and let them get nice and soft.
- In a large mixing bowl, combine your ground “meat”, diced bacon, nutritional yeast, fennel seeds, parsley, salt, pepper, breadcrumbs and maple syrup. Set aside for now.
- Preheat your oven to 400 degrees. In a small bowl combine your ground flax seed with your water. Stir and set aside to let it thicken up. This will be your egg replacement to help hold everything together.
- Once your onions have become soft and translucent, add them to your bowl as well. Pour in your flax seed egg and stir well to combine. You can use a spoon or just get in there with your hands. It needs to be mixed well so whatever works for you!
- On a large baking tray, line with parchment paper. Cut your vegan puff pastry into 4 equal parts and begin to spread them out, creating 4 thin rectangles. The puff pastry needs to be thawed, we sped ours up by defrosting it briefly in the microwave but if you can let it thaw at room temp that would be best.
- Once you have 4 large, thin rectangles, Divide your ground meat mixture into 4 parts as well. With your hands, shape your meat mixture into 4 sausage like parts and place into the centre of each pastry square.
- All we are doing is rolling the edges overtop of your “sausage” and sealing with your hands. Think of the pastry as a blanket and you want to wrap it around to seal the sausage inside. Slice a few cuts into the tops of your rolls, this helps steam escape and prevents the pastry from bubbling up too much.
- Bake at 400 degrees for roughly 30 – 35 minutes or until your pastry is golden brown! You have the option to brush the tops of your rolls with butter to make it even more golden and delicious.
- Remove from oven and let cool for 5 minutes before cutting into desired sizes. Serve and enjoy!