These really simple vegan sausage rolls taste fabulous, are quick and easy to make and are just perfect for a party, buffet or picnic!
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 (Richmond Meat Free or Sainsbury's 'Shroomdogs') are my favourites. (With both brands, 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!).
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
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.
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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⭐️ Reader Testimonials
⭐️⭐️⭐️⭐️⭐️ "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
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!
For more quick and easy vegan recipes take a look at my latest book Vegan in 15.
"Brilliant! Chock full of easy recipes and great tips and advice" Hello! Magazine
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Vegan Sausage Rolls with sage and red onion
- 1 red onion
- 1 tbsp rapeseed or sunflower oil
- 4 fresh sage leaves (or parsley, thyme or rosemary would also work well)
- 8 vegan sausages (sausages with 'skins' work well - I use Richmond Meat Free or Sainsbury's 'Shroomdogs')
- 320 g ready-rolled puff pastry (check it is vegan - many supermarket brands are)
- 45 g dairy-free cheese (I use Violife Epic Mature or Applewood Smoked Vegan cheese)
- 2 tbsp dairy-free milk (for brushing - I used soya but any other milk will work well too)
- a few drops soy sauce (optional - gives a deep golden glaze)
- poppy seeds (optional)
- Peel and finely chop the red onion.
- Heat the oil in a frying pan and gently fry the onion for 3-4 minutes. Finely chop the sage leaves, stir through the onion and set aside.
- Slit the sausage skins and peel them off the sausages and discard. Put the sausage 'meat' into a bowl and mash with a fork.
- Add the onion and sage to the sausage meat, then grate in the cheese. Mash everything together.
- Unroll the puff pastry. Divide the sausage mixture into three equal parts and lay it in long strips on the pastry.
- Slice the pastry lengthways between each sausage section as pictured....
- ... then brush the pastry edges with a little water.
- Roll up the pastry to completely cover the sausage filling, sealing the edges well. Roll back and forth on the work surface to create a round cylinder.
- Trim the edges from the pastry, then cut each cylinder into four equal parts. Lay these on an oiled baking tray.
- Mix the dairy-free milk with a few drops of soy sauce (optional) and brush over each sausage roll.
- Finally, sprinkle them with poppy seeds.
- Chill the rolls for about 30 minutes in the fridge. Meanwhile, preheat the oven to 180ºC (fan) / 350ºF / Gas Mark 4. Bake for 20-25 minutes until golden and crispy.