These really simple vegan sausage rolls taste fabulous, are quick and easy to make and are just perfect for a party, buffet or picnic!
This is a VERY easy recipe. So easy I’m not really sure it should be called a recipe at all, perhaps a ‘how-to tutorial’ would be a better word. Sausage rolls are important in life, (vegan sausage rolls in particular) – 1 year olds and 91 year olds will tuck in to them with equal pleasure, they are welcomed at parties, buffets, picnics, packed lunches and even, occasionally(!) as an easy weekend dinner option with oven chips and baked beans. (You know all my secrets now).
There have been lots of fantastic things happening as a result of the total explosion of veganism over the last few years, and the massive improvement in the quality and range of vegan products available in supermarkets is one of the most exciting. I hear about new vegan products available on the high street every week and my shopping basket is groaning as I feel obliged to give them all a try, and want to support new vegan businesses and major retailers dipping their toe into the vegan market.
Vegan sausages are a great example – there are some fabulous new sausages out there, and the ones I’ve used in this little tutorial (Sainsbury’s ‘Shroomdogs’ – the cumberland variety rather than the sweet onion ones) are my hands-down favourite. (I had to pick the label out of the bin after taking a bite to double check I hadn’t bought meaty sausages by mistake!). NB This post isn’t sponsored or endorsed by Sainsbury’s in any way, I’m just a big Shroomdog fan! But any vegan sausage will work well here so use whichever are your own favourites.
Remember that you can make your vegan sausage rolls whatever size you like – these little bite-sized ones were for a buffet, but for a picnic or packed lunch you can make them bigger, or for toddler-size snacks even smaller.
What you need to make your Vegan Sausage Rolls
Vegan Sausages As I mentioned above, I used Sainsbury’s Cumberland ‘Shroomdogs’ here, as they have skins which you can squeeze the ‘sausagemeat’ out of. Richmond’s Meat Free Sausages are also really excellent. Linda McCartneys are a beloved vegan favourite – they don’t have skins but if you’re keen to use them you can microwave them until fully defrosted then mash the sausagemeat with a fork to break it up a bit and form it into the rolls.
Puff Pastry Many, in fact most brands of supermarket puff pastry are vegan – it is only the ‘all-butter’ versions that tend to have milk in. But do check the label before buying. If you have the time, these are absolutely sensational with homemade flaky or rough puff pastry – much more work but absolutely worth every minute of the effort! Just substitute in vegan butter and milk into any standard recipe.
Sausage Roll Variations
These are wonderful just as they are, but to mix things up a bit you can…
- Spread some chutney and grated vegan cheese (Violife Epic or Applewood Smoked Cheddar) on top of the sausagemeat for a really lovely twist – perfect for a picnic.
- Blitz some pre-cooked beetroot and a teaspoon of chilli paste, and stir through the sausagemeat for a bright pink twist.
- Stir some finely chopped nuts (pistachios or cashews would be lovely) and a generous squeeze of sundried tomato paste through the sausagemeat for a knockout flavour and texture.
Freezing your Vegan Sausage Rolls
These freeze very well before cooking so you can make up a big batch and have them ready to cook whenever you need them. Much cheaper (and tastier!) than buying ready-made sausage rolls from the supermarket for not very much effort.
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I love hearing from you! Do send me pictures of your very own vegan sausage rolls on:
tagging me @thevegspace or using the hashtag #thevegspace to show me how you got on!
⭐️⭐️⭐️⭐️⭐️ “Sending you the love for sharing this super easy recipe, everyone in my house loved them (i’m the only plant eater 🙄 and I made them just for me 😂)” Tony
⭐️⭐️⭐️⭐️⭐️ “Made these homemade vegan sausage rolls – We don’t have Greggs in Cornwall so I’m yet to try one of those. Another success ✔️” Katy
And if you have tried this recipe, please do leave a star rating and comment below which is so helpful for other readers wanting to try the recipe. 👇🏼
You might like to take a look at my post 63 Recipes for Vegan Party Food & Nibbles for lots more delicious and speedy vegan party food!
Vegan in 15 Cookbook
There are plenty of similarly quick and easy recipes in my new book, ‘Vegan in 15‘*.
Hop over to Amazon for a look. Thanks for your support!
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Easy Vegan Sausage Rolls
- 6 vegan sausages (Sainsbury’s Cumberland ‘Shroomdogs’ work really well here but any other brand will be lovely too!)
- 320 g ready-rolled puff pastry (check it is vegan – many supermarket brands are)
- 1 tbsp sesame seeds (white, black or a mixture of both)
- 2 tbsp dairy-free milk (for brushing – I used soya but any other milk will work well too)
- plain flour (for dusting)
- Unroll the puff pastry, remove it from the backing paper/plastic and dust with a little flour. Place on a chopping board or clean work surface. If your vegan sausages have skins, snip off the ends and remove the skins.
- Lay the sausages out on the pastry in three rows of two sausages each.
- Slice the pastry between the sausages (as pictured), then brush with a little dairy-free milk.
- Roll the pastry over the sausages (as tightly as you can), and press down to seal the long edge.
- Slash the top of each long ‘roll’ diagonally with a knife every 2cm or so.
- Brush the rolls with dairy-free milk….
- …. then sprinkle with sesame seeds.
- Chill the rolls for about 30 minutes in the fridge. Meanwhile, preheat the oven to 180ºC (fan) / 350ºF / Gas Mark 4.
- Cut the long rolls into individual sausage rolls, as big or small as you wish, then place on a baking tray (oiled or lined with baking parchment/greaseproof paper). Make sure they are well spaced out as the pastry will puff up in the oven.
- Bake for 20-25 minutes until they are just turning golden and crispy. Enjoy!
I’m linking this vegan sausage rolls recipe with some blogging challenges:
- CookBlogShare hosted this week by Easy Peasy Foodie
- Cook Once Eat Twice hosted by Searching for Spice