I love myself a sweet recipe, that’s no secret. But when it comes to recipes at this time of year, it’s good to have some savoury options available too. With endless Christmas parties, you need snacks to feed the masses and these Vegan No-sausage Rolls are sure to be a hit with your plant-based friends, as well as everyone else inbetween too.
“But a vegan recipe, Amy?! Is that you now turning your back on ‘traditional’ home baking??”
Fear not my non-vegan friends, Baking with Granny is not about to undergo a vegan overhaul. Those close to me will be aware that my better-half eats a vegan diet and as such, I’ve been giving it a go too. With that being said, things here won’t be changing! I’ll still be baking Granny’s recipes with the egg and butter they were always intended to have, and I’ll still be taste-testing them too. After all how could I possibly share and recommend a recipe I haven’t tried for myself?!
It might be a term that grates on some but if anything, I’ll only be a “Part-Time Vegan”.
Now with that out the way, lets talk about these insanely delicious No-sausage Rolls. This year we saw Greggs bring out a Vegan version of their iconic sausage roll but this recipe isn’t intended to replicate that. Instead these little pastry delights are in an entire league of their own.
Flaky puffed pastry, filled with a delicious combination of mushrooms and the perfect mix of seasoning, with the bit of bite that the walnuts also offer. You have my personal guarantee that not only will your Vegan friends be happy to have something other than carrot sticks and hummus at the Christmas buffet…But that everyone else will be having a taste and considering Veganuary for themselves.
Vegan No-sausage Rolls
- 375 g Ready Roll Puff Pastry
- 2 Shallots (diced)
- 2 Garlic Cloves (minced)
- 300 g Mushrooms (finely chopped)
- 50 g Walnuts (finely chopped)
- 1 tsp Dried Parsley
- 1 tsp Dried Thyme
- 1 tsp Dijon Mustard
- 50 ml Vegetable Stock
- 50 g Fresh Breadcrumbs
- Soy Milk & Sesame Seeds to finish
- Pre-heat you oven to 220°c (200°c for fan assisted ovens or Gas Mark 7) and grease a couple of baking sheets.
- In a large pan gently cook the onion in a little olive oil for about 5 minutes until it's softened. Add the garlic and continue to cook for a further 2 minutes, before adding the mushrooms, walnuts, parsley and thyme. Cook the mixture for about 5 minutes until the mushrooms start to soften.
- Add the mustard and vegetable stock to the mushroom mixture and cook until the liquid has boiled and evaporated and the mixture appears drier. Set aside to cool.
- Once the mushroom mixture has cooled, stir through the breadcrumbs; this completes your filling no-sausage filling.
- Roll out the pastry on a lightly floured surface and cut down the middle length-ways. Divide your no-sausage filling into two and evenly distribute down your rectangles of pastry, using your fingers to shape the filling into sausage shapes.
- Brush the edges of the pastry with a little soy milk and roll around the no-sausage filling. Divide the rolls into 6 individual portions per roll (making 12 sausage rolls in total), before transferring to your pre-lined trays.
- Finish by brushing the no-sausage rolls with the remaining soy milk and sprinkling with a some sesame seeds. Bake in your pre-heated oven for around 20-25 minutes, until golden and puffed up.