Vegan No-sausage Rolls
Flaky puff pastry stuffed with a rich, savoury mushroom and walnut filling. An easy, crowd-pleasing vegan no-sausage roll recipe that's perfect for party spreads, picnics, and festive buffets.
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Servings: 12 sausage rolls
INGREDIENTS
- 320 g Ready-roll Puff Pastry (usually 1 pack)
- 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
INSTRUCTIONS
- Preheat your oven to 220°C (200°C for fan-assisted ovens, Gas Mark 7 or 425°F) and grease a couple of
baking trays with some butter/margarine. - In a large saucepan, 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 is your no-sausage filling.
- Roll out the pastry on a lightly floured surface and cut it down the middle lengthways. Divide your no-sausage filling into two and evenly distribute it 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
baking tray . - Finish by brushing the no-sausage rolls with the remaining soy milk and sprinkling with some sesame seeds. Bake in your preheated oven for around 20-25 minutes, until golden and puffed up.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
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