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These vegan sausage rolls are flaky, golden, and stuffed with a porcini, miso and parsnip filling simmered in red wine, so they taste like a London bakery case with zero pigs involved. Store-bought puff pastry does the hard part and a food processor does the rest. Make them big like the Greggs classic, or slice them into party bites that vanish before anyone has their coat off.
Recipe tips tailored to what matters most to you:
Schär's gluten-free vegan puff pastry works decently here. Swap the all-purpose flour for a GF blend, and pick a vegan sausage that isn't seitan-based.
Store-bought vegan sausage like Beyond Meat or Field Roast works perfectly, so you can skip making it from scratch. The pastry comes frozen already.
No need for a fancy bottle of red here. Grab something affordable, then put the rest of it to work in vegan tiramisu.
Shred in extra parsnip and watch it disappear into the mix like a root veg ninja. More veg in the filling, and it stretches the sausage further.
White miso is the only funky item here, and fermented Chinese bean paste, taucu, or Korean doenjang all sub in if those are easier to get.
Don't rush it. Warm filling will melt the fat in the puff pastry dough and make it suck. Let the filling cool fully and use just barely pliable dough.
Pinch or fork-crimp those seams like your snack's reputation depends on it. If you slack here, expect sausage shrapnel in your oven.
Freeze unbaked rolls for future snack attacks. Bake straight from frozen. Perfect midnight rescue food.
Oodles more tips, step-by-step recipe photos, info on weird ingredients, and FAQs are all still here. I just tucked 'em out of the way so you can start cooking sooner.
When I took my younger daughter Özlem on a surprise trip to London (years later, she still says it was the highlight of her life), we got way too excited about Greggs vegan sausage rolls. So I came home and wrote my own, with instructions to shape them just like Greggs, or a wee bit sexier.
They're a killer grab-and-go lunch and they freeze like a champ, but cut them small and you've got holiday hors d'oeuvres to keep the crowd busy before the maple mustard glazed vegan ham or a slab of vegan corned beef hits the table. Thaw your puff pastry, and let's get rolling.
I made this last week and I'm making it again tonight because I couldn't stop thinking about it! Adam, you nailed this recipe as always.👏🏻
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Why you'll adore these Greggs-style sausage rolls
🍄 A Filling With Real Depth: Porcini (plus their soaking liquid), miso and red wine make the filling taste like it simmered all afternoon, when it actually takes about 20 minutes on the stove.
🥖 Store-Bought Sorcery: Frozen puff pastry gives you all those flaky layers without laminating a single thing. All hail shortcuts.
❄️ Freezer-Friendly Party Food: Bake a double batch and stash the extras, so you're never more than 10 minutes from a hot snack. They're a no-brainer for your vegan Christmas recipes and vegan Thanksgiving recipes lineup.
Tested and Approved Worldwide: Like all of my vegan recipes, these got rolled, crimped and devoured by recipe testers all over the world. A few of them even attempted the lattice.
I'm on my knees staring weirdly into your eyes, asking you in a soothing voice to be my taste-testing partner in crime. Sign up for the recipe testing crew and get early access to new recipes before they're published.
Vegan sausage rolls ingredients
Dried porcini mushrooms
Dried porcini bring a huge umami punch that makes the filling taste slow-cooked. Soak them in boiling water and don't you dare toss that soaking liquid. It's liquid gold, and it goes right into the pan. Got extra porcini? Use 'em in mushroom gravy or vegan meatballs.
Parsnip
Grated parsnip disappears into the filling like a root veg ninja, adding a little sweetness and body. If you got stuck buying a whole bag, turn the rest into parsnip purée or roasted parsnips for the same holiday table.
Vegan sausage
My vegan Italian sausage is perfect here, and it's less salty than my vegan pepperoni or vegan hot dogs. Not making it from scratch? Store-bought Beyond Sausage or Field Roast work great.
Red wine
A dry red like Pinot Noir, Merlot or Cabernet Sauvignon is what you want. I don't drink, so I grab something cheap and use the rest in a mushroom bourguignon. Some wines are filtered with fish bladders, egg whites or gelatin 🤢, and it's almost never on the label, so look your bottle up on barnivore.com before it goes in the pan.
White miso paste
White miso adds salty, savory backbone, so adjust it to how salty your vegan sausage already is. Fermented Chinese bean paste, Korean doenjang or taucu (the one in my Malaysian mee rebus) all work as swaps.
Frozen puff pastry dough
Pepperidge Farm and 365 by Whole Foods puff pastry are both accidentally vegan, and Schär makes a gluten-free vegan one that works decently here. The big thing is temperature: you want it just barely thawed and still fridge-cold, so it's workable without stretching all over the place. Same deal for my vegan mushroom wellington.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
How to make vegan sausage rolls
You a hungry-hungry hippo? Skip the photos and scroll down to the printable recipe card. But if you want to see exactly how these get rolled and crimped, here we go.
Step One
Panic Shroom:
Place the dried porcini mushrooms in a small bowl and pour the boiling water over them. Cover the bowl with a plate and let them soak for 15 minutes.
Step Two
Onionited States:
Warm the olive oil in a skillet over medium heat for 90 seconds. Add the onion and sauté for 6 minutes, until softened and lightly golden.
Step Three
You Sunk My BattleSnip:
Add the garlic and grated parsnip and sauté for 4 minutes more, until the parsnip softens.
Step Four
Sausage Mutant Ninja Turtles:
Stir in the rehydrated porcini and all of their soaking liquid, along with the diced vegan sausage, Dijon mustard and red wine. Cook for 6-8 minutes, until almost all of the liquid has been absorbed or evaporated.
Step Five
Grind Theft Auto:
Transfer everything to a food processor, add the miso paste and flour, and pulse until mostly smooth. Let the filling cool completely.
Step Six
Dough News Is Good News:
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Spread the puff pastry out on a very lightly floured work surface and cut each 10-inch (25 cm) sheet into 4 equal squares.
Step Seven
Slit Happens:
For the classic Greggs look, use the tip of a sharp paring knife to cut lots of little slits along one side of each square.
Step Eight
Lattice Quo:
Got a pastry lattice cutter? Run it along that same side instead, then gently stretch the dough to open up the webbing a little.
Step Nine
Dough Country for Old Men:
Divide the cooled filling and spread it in a thin, straight line down the center of the uncut half of each square. Fold the slit side over the filling and press the edges together to seal the seam.
Step Ten
Brush Hour:
Making hors d'oeuvres? Cut the rolls into bite-size pieces now. Arrange the rolls on the prepared baking sheet.
Whisk the plant-based milk, maple syrup and Dijon mustard together in a small bowl, then brush it evenly over the tops of the rolls.
Step Eleven
Baking Bad:
Bake for 22 minutes, until puffed and golden. Serve warm.
What to serve with sausage rolls
For a holiday spread, set these next to maple balsamic roasted Brussels sprouts and carrots and a bowl of bourbon cranberry sauce for dunking. For a cozy weeknight, a bowl of escarole and bean soup and a sausage roll is basically a warm hug from a British grandma.
And yes, gravy is allowed. Dunk, drown or drench your wee sausage rolls in vegan brown gravy or vegan sausage gravy, pick your fighter. Then finish strong with a slice of vegan apple pie or a wobbly pumpkin flan.
Top tips
- Cool the Filling All the Way: Warm filling melts the fat in the puff pastry before it ever sees the oven, and you lose the flaky layers. Let it cool completely before you start rolling.
- Keep the Pastry Fridge-Cold: Puff pastry that warms up to room temperature gets floppy, stretchy and greasy. If it starts going soft, slide it back into the fridge for a few minutes.
- Crimp Like You Mean It: Pinch or fork-crimp the seams firmly. Slack off here and you'll be scraping sausage shrapnel off your baking sheet.
Recipe FAQs
Use a firm, flavorful vegan sausage that holds up to cooking. My homemade vegan Italian sausage is my favorite, and store-bought Beyond Sausage or Field Roast both work well.
Yes. Thaw it in the fridge overnight. Cold but pliable is the sweet spot. Once it hits room temperature it turns floppy and greasy and the layers melt away, so keep it fridge-cold right up until you roll.
Mostly, yes. Use Schär gluten-free vegan puff pastry, swap the flour in the filling for a gluten-free flour blend, and pick a gluten-free sausage like Beyond Sausage (Field Roast is made with wheat). They won't puff quite as dramatically, but they're still delicious.
🧊 In the Fridge: Store baked rolls in an airtight container for up to 5 days.
❄️ In the Freezer: Freeze baked rolls on a tray, then move them to an airtight container for up to 3 months. You can also freeze them unbaked and bake them straight from frozen.
🔥 Reheating: Reheat in a 375°F (190°C) oven for 10 minutes, until hot and crisp again.
You'll also love these vegan holiday recipes:
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Vegan Sausage Rolls
Equipment
- Lattice cutter optional
Ingredients
For the Sausage Filling:
- ¼ cup dried porcini mushrooms
- ½ cup boiling water
- 2 teaspoons olive oil
- 1 cup onion diced
- 2 teaspoons garlic minced
- 1 cup parsnip grated
- 8 oz. vegan sausage diced
- 2 teaspoons dijon mustard
- ½ cup red wine
- 1 tablespoon miso paste
- 3 tablespoons all-purpose flour
To Bake:
- 1.1 lb. frozen puff pastry dough
- 4 teaspoons unsweetened plant-based milk
- 2 teaspoons maple syrup
- 1 teaspoon dijon mustard
Instructions
- Place the porcini mushrooms in a small bowl and cover with the boiling water. Let stand for 15 minutes with a plate covering the bowl, so that the mushrooms rehydrate.
- Warm the olive oil in a skillet over medium heat for 90 seconds. Once the oil is hot, add the onion and sauté for 6 minutes, until softened and lightly golden.
- Add the garlic and grated parsnip, and continue to sauté for 4 minutes to soften the parsnips.
- Stir in the rehydrated porcini mushrooms and all of their soaking liquid along with the sausage, Dijon mustard, and red wine. Cook for 6-8 minutes, or until almost all of the liquid has absorbed or evaporated.
- Transfer to a food processor, adding the miso paste and flour, and pulse until mostly smooth. Let the filling cool completely.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Spread the puff pastry dough out onto a very lightly floured work surface. Cut each 10 inch sheet into 4 equal squares.
- On one side of each square, make many little slits in the dough using the tip of a sharp paring knife (if you are going for the classic Greggs sausage roll look).
- Divide the cooled filling and spread it in a thin straight line in the center of the other half of the dough squares, opposite to the sides with the slits.
- Fold the side with the slits over the filling, then press the edges together to seal along the seam. If you want smaller, hors d'oeuvres size sausage rolls, cut the rectangular rolls into smaller bite size portions.
- Arrange the rolls neatly on the prepared baking sheet. Whisk the plant-based milk, maple syrup, and Dijon mustard together in a small bowl, then brush evenly over the tops of the rolls.
- Bake for 22 minutes, or until puffed and golden. Serve warm.
Notes
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KRB says
Ok, I thought how different could this be than just taking vegan sausage and wrapping it in puff pastry? Well , let me tell you it's WAY better! I fully trust Cinnamon Snail's recipes after many successes, so I followed the recipe as best I could despite having to go to two different stores to find parsnips (however, I couldn't find dried porcini so subbed dried shitake and threw in a little mushroom powder to boost the flavor). I was making these to have around for Thanksgiving weekend, to feed guests, but my family ate most of them for dinner right out of the oven. They even came out looking ok, despite my lack of skill with pastry of any kind. I used Beyond sausages (recipe calls for 8 oz of sausage - two Beyond brats were 7oz but seemed to be ok), and the 365 Whole Foods brand of puff pastry which, dare I say, I think I prefer over my long trusted Pepperidge Farm.
Paige Davis says
We loved these sausage rolls! I made them smaller and not only did they look adorable, they were delicious.. I would definitely serve these as appetizers at a gathering because I think the flavor would appeal to a variety of palates. Golden puff pastry is such a treat! Can’t wait to make more of these yummies. Plus I love cooking with parsnips. A Win Win!
AJ says
My son & I absolutely loved these! They weren’t difficult to put together, either. Anyhow, I used Field Roast sausage & used mushroom Better than Bouillon with plum vinegar instead of wine. There’s leftover filling that worked great rolled up in a flour tortilla & cut to make pinwheels. Yet another recipe from Cinnamon Snail collection that I’ll definitely make again & again!
Marjorie says
I made this last week and I’m making it again tonight because I couldn’t stop thinking about it! Adam, you nailed this recipe as always.👏🏻