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This vegan sausage rolls recipe is the secret to flaky AF buttery bliss, without needing real baking skill, or burning out your trusty food processor. They're packed with ground porcini mushrooms, parsnips, and sausage that have been simmered in red wine. All my recipe testers for it gave them the 3 F's. (No, not "for f&$ sake). I'm talking about: fast, flaky, and flavorful.
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 for a surprise trip to London (a trip that years later, she still says was the highlight of her life), we were pretty darned psyched about Greggs vegan sausage rolls. So I wrote this recipe as an improved version of that, with forming instructions to either have it look like those, or more preferably, a wee bit sexier.
They're killer as a grab-and-go meal that freezes like a champ, but slice them into smaller bites and you've got holiday hors d'oeuvres ready to lure guests in before they face the maple mustard glazed vegan ham, the terrifyingly human-baby-shaped tofu turkey, or a slab of vegan corned beef waiting in the wings.
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 this vegan sausage rolls recipe
✊ Vegan AF: Like all my vegan Christmas and vegan Thanksgiving recipes, this doesn't hurt a single animal or contain any cholesterol at all.
🥖 Store-Bought Sorcery: Frozen puff pastry brings flaky layers without you laminating anything or spending hours in the kitchen. All hail shortcuts.
Tested and Approved Worldwide: Like all of my vegan recipes, this one got perfected with feedback from a squad of hundreds of recipe testers from all over the world.
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 mushrooms bring a powerful umami kick that makes your filling taste like it's been cooking all day. Soak these funky fungi in boiling water, and don't toss that soaking liquid. It's liquid gold you'll add right into the filling. Got extra porcinis? Use 'em to make mushroom gravy or to make vegan meatballs even tastier.
Parsnip
Shred that parsnip and watch it disappear into the mix like a root veg ninja. It adds subtle sweetness and body, making the filling a little more nourishing too. If you were forced at gunpoint to get a whole big bag, use the rest of them up to make parsnip purée or roasted parsnips, both of which can round out a holiday meal alongside these rolls.
Vegan Sausage
These are great made with my vegan Italian sausage recipe, which follows a similar process but is less salty than my popular vegan pepperoni or vegan hot dogs recipes. If you're not making it from scratch, store-bought options like Beyond Meat or Field Roast work perfectly here.
Red Wine
Use a dry red like Pinot Noir, Merlot, or Cabernet Sauvignon. I'm not a drinker, so I usually just grab something affordable and then use the rest in vegan tiramisu.
Check that the wine is vegan-some are filtered with fish bladders, egg whites, milk protein, or gelatin 🤢. Many winemakers now use clay or charcoal, but it's rarely on the label. Barnivore is the fastest way to check.
Got extra cooking wine? Splash it into a mushroom bourguignon, fold it into a hearty vegan shepherd's pie, or simmer it into a rich vegan bolognese sauce.
White Miso Paste
The exact amount of miso paste should be tweaked based on the saltiness of the vegan sausages you use.
Substitutions include fermented Chinese bean paste (which I sometimes use in my vegan chicken recipe), taucu (used in Malaysian dishes like mee rebus), or Korean doenjang.
Frozen Puff Pastry Dough
Accidentally vegan puff pastry doughs include Pepperidge Farm and 365 by Whole Foods. There's also gluten-free vegan puff pastry available from Schär, and it works decently if you are going to make a GF version of these.
The main thing, is making sure your dough is just barely thawed. You want it to be workable, but not so melty that it stretches a lot as you form the pumpkin. This is also pretty critical if you use puff pastry to make a mushroom Wellington, or anything else that requires a little deco skill.
*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 to the printable recipe card at the bottom. But if you're riding the train to full flavor-town, here we go:
Step One
Panic Shroom:
Place the dried porcini mushrooms in a bowl. Pour boiling water over them and cover with a plate. Let soak for 15 minutes.
Step Two
Onionited States:
In a skillet, heat olive oil over medium for 90 seconds. Once the oil is hot, add the diced onion and sauté for 6 minutes until softened and lightly golden.
Step Three
You Sunk My BattleSnip:
Add minced garlic and grated parsnip to the skillet. Sauté for 4 minutes until softened and fragrant.
Step Four
Sausage Mutant Ninja Turtles:
Add the rehydrated porcini mushrooms with their soaking liquid, chopped vegan sausage, Dijon mustard, and red wine. Cook for 6-8 minutes until most liquid has absorbed or evaporated. Set aside and allow the contents of the pan to cool for 10 minutes.
Step Five
Grind Theft Auto:
Transfer the contents of the pan to a food processor. Add white miso paste and all-purpose flour. Process for about a minute until mostly smooth. Let the filling cool completely.
Step Six
Dough News Is Good News:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment. Roll out thawed frozen puff pastry and cut each sheet into 4 squares.
Step Seven
Slit Happens:
If going for the Greggs sausage roll look: cut small slits on one side of each puff pastry square using a paring knife.
Step Eight
Lattice Quo:
If you have a pastry lattice cutter, run it along one side of the dough, and gently stretch it to open up the fine webbing slightly.
Step Nine
Dough Country for Old Men:
Spoon the cooled filling onto the uncut side. Fold the slit side over and press the edges to seal.
Step Ten
Brush Hour:
If you are making these as hors d'oeuvres, cut the rolls into smaller bite-sized pieces. Arrange on the prepared baking sheet.
Mix unsweetened plant-based milk, maple syrup, and Dijon mustard. Brush over the top of each roll.
Step Eleven
Baking Bad:
Bake for 22 minutes until puffed and golden. Serve warm.
💡Serving Ideas
Serve these flaky sausage rolls next to maple balsamic roasted Brussels sprouts and carrots, or some fresh slices of vegan Irish soda bread.
Now dunk, drown, or drench your wee li'l sausage rolls in gravy: vegan brown gravy, vegan sausage gravy, or mushroom gravy, pick your fighter. They are also glorious served up with a nice autumnal bowl of something warm like roasted carrot lentil soup, or escarole and bean soup.
Hit the table with maple bourbon cranberry sauce or cranberry ezme.
And yeah, for Thanksgiving, dessert isn't even a little bit optional: bring out vegan apple pie, pumpkin cinnamon rolls, or rock some pumpkin donuts and pumpkin flan.
👉Top tips
- Cool It Down: 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.
- Keep It Chill: Puff pastry should be fridge-cold when you roll with it. If it warms to room temperature, it gets floppy and stretchy, and you'll lose the flaky layers when the fat melts.
- Seal the Deal: Pinch or fork-crimp those seams like your snack's reputation depends on it. If you slack here, expect sausage shrapnel in your oven.
- Line the Pan: Use parchment so cleanup doesn't require a chisel. Burnt maple-mustard glaze is not as fun of a DIY project as you think.
- Double Batch It: Freeze unbaked rolls for future snack attacks. Bake straight from frozen. Perfect midnight rescue food.
🤷♀️ Recipe FAQs
Use a firm, flavorful vegan sausage that holds up to cooking. Field Roast, Beyond Sausage, or homemade seitan sausage all work well.
Yes-let it thaw in the fridge overnight. Cold but pliable is the sweet spot. If puff pastry warms to room temp, it turns floppy, greasy, and stretchy, and the fat melts away your precious layers. Keep it refrigerator-cold so your rolls bake up crisp and flaky.
❄️ Refrigerating:
Store in an airtight container for up to 5 days.
🧊 Freezing:
Freeze fully baked rolls on a tray, then transfer to a bag. Freeze for up to 3 months. Make sure to label the bag, with the date so you know what the heck is in it, and how long it's been collecting icicles.
🥵 Oven Reheating:
Reheat in 375°F (190°C) for 10 minutes.
🍁 You'll adore these vegan holiday recipes too:
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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, ddd 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 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 tother 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.👏🏻