These vegan sausage rolls are filled with a delicious blend of veggies, nuts and spices that will win your heart and your taste buds. I’ve experimented with a lot of ingredients to create the perfect vegan sausage roll and I’m certain this recipe wins, hands down. The flavour and texture is perfect. Not too dry, not too soft.
Now lets talk broccoli stalks. Don’t toss them out, instead, set them aside in your fridge because they work perfectly in this recipe. An added bonus is they will keep in the fridge for ages, so save them up and add them to your next batch of sausage rolls.
Plant Based Pastry Wash
One of the clinchers for great sausage rolls is the pastry. You want to achieve that shinny, dark golden coating. For ages I dabbled with the right plant based substitute for egg wash. I landed on a mixture of BBQ sauce and plant based milk. This combo creates a beautiful, rich, golden pastry. It’s flakey, crispy and absolutely irresistible. Finally, I sprinkle poppy seeds over the top for extra pizzazz. No poppy seeds in your pantry? That’s ok, feel free to use sesame seeds, cracked pepper, mixed dried herbs or a combo of all the above.
Freezer Hack
Keep in mind that these vegan sausage rolls are a great freezer food too. To keep their shape, cut the long sausage rolls in half and pop them into a container and then into the freezer. Once frozen, you can transfer them into little zip lock plastic bags and return them to the freezer. They will take up less space this way. Portioned out like this also makes them easy to grab and cook.
Serving Suggestions
Perfect for an after school snack, light lunch or an added extra, alongside a bowl of soup, salad or steamed / roasted veggies.
Vegan Sausage Rolls
Ingredients
- 200 grams cashews
- 300 grams broccoli stalks and tops
- 420 grams red kidney beans drained and washed
- 2 cups panko crumbs
- 3 tablespoons nutritional yeast
- 2 tablespoon vegan Worcestershire Sauce
- 2 tablespoon pea protein powder optional
- 1 tablespoon olive oil
- 1 large onion finely chopped
- 250 grams mushrooms finely chopped
- 1 tablespoon smoked paprika
- 1 tablespoon mixed herbs
- 1 teaspoon salt
- 1 teaspoon cracked pepper 1/4 teaspoon if using ground pepper
- 4 sheets puff pastry
- 1 tablespoon BBQ sauce
- 1 tablespoon non dairy milk
- Poppy seeds for sprinkling
Instructions
- Using food processor, blitz cashews and broccoli into crumbs. Add to large bowl. Next roughly blend red kidney beans and add to same bowl, along with panko crumbs, nutritional yeast, Worcestershire Sauce and pea protein powder. Set aside.
- Heat oil in fry pan and add onion. Once onions are glassy, add mushrooms. Fry for about 10 minutes until mushrooms soften. Add paprika, mixed herbs, salt and pepper and fry for a further minute, allow to cool slightly. Using hands, combine thoroughly into broccoli mixture.
- Lay out square sheets of puff pastry. Cut each sheet in half. Add mixture evenly down centre of pastry and brush joining edge with water. Roll pastry sheet closed to contain mixture. Keep seam at the bottom.
- Mix BBQ sauce and milk in small cup and brush over top of sausage rolls. Sprinkle with poppy seeds.
- Cut to bite size pieces (about 20 cm) and bake in preheated oven at 180c for about 40 minutes or until golden. Serve with tomato sauce or relish.
Notes
Nutrition
Nutrition is calculated automatically and should be used as an estimate