These vegan sausage rolls are made with perfectly seasoned vegan sausage wrapped in a light crispy layer of pastry puff and baked to a golden brown. These make an appetizer that is sure to be the hit of the party.
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🧾 Ingredients and substitutions
- Pastry Puff Sheets - these are found in the frozen section of most grocery stores next to the pies and pie crusts. Be sure to get the sheets and not the other shapes. You could use many layers of phyllo dough, but pastry puffs are much quicker and easier.
- Onion - a small onion finely chopped. (optional)
- Garlic - minced.
- Oil - any neutral-flavored cooking oil will work.
- Salt - just a little for flavor.
- Ground Flax Seeds - mixed with water to hold the sausage together. This is the vegan replacement for eggs in this recipe and it will help your sausage to stay firmly in the sausage roll.
- Parsley - fresh chopped parsley gives the most flavor.
- Aquafaba - to use as a vegan egg wash. (optional) This is simply the liquid from a can of chickpeas or white beans. (You can stir in 1 teaspoon of corn syrup or agave nectar to make them even shinier.)
For the TVP sausage (or use store-bought sausage or my seitan sausages instead)
- Water- or low-sodium broth for more flavor if you choose.
- Soy Sauce - for flavor. You can use also use Bragg's Liquid Amino or Tamari instead.
- Italian Herb Mix - for flavor.
- Oregano - or additional Italian herb mix.
- Fennel Seeds - for flavor. Fennel seeds are important to give the vegan sausage crumbles an authentic flavor.
- Red Pepper Flakes - use as much or little as you would like to suit your taste. (You can also use a dash or two of cayenne pepper.)
- TVP - stands for textured vegetable protein. This is a dehydrated soy product that has a meaty texture and flavor when rehydrated. You can find it at most major grocery stores or order it online. Read my post all about TVP for more information.
🥄 How to make vegan sausage rolls
Step 1 - Take your pastry puff sheets out of the freezer for about 40 minutes before making your sausage rolls and allow them to warm up and become pliable.
Step 2 - Preheat your oven to 375° F (190° C).
Step 3 - Mix 2 tablespoons of ground flax seeds and 4 tablespoons of water together and set aside to get thick and sticky.
Step 4 - Peel and finely chop a small onion and add it to 2 tablespoons of cooking oil. Sprinkle with a little salt and cook over low heat for about 5 minutes until they become translucent.
Step 5 - Add water, soy sauce, oregano, fennel seeds, and cayenne to the onions and bring to a boil.
Step 6 - As soon as it starts to boil, turn off the heat and add TVP, mix well and cover for 5 minutes to allow the TVP to soak up all of the broth.
Step 7 - Add your flax mixture and chopped fresh parsley then stir well.
Filling the pastry
Step 8 - Lay your pastry puff sheets flat and cut along the fold lines so that each of the 2 sheets is cut into 3 long pieces.
Step 9 - Form a long tube of sausage down the center of each pastry puff sheet.
Step 10 - Brush one long edge with aquafaba, then take the opposite side and fold it over the sausage filling and press it onto the brushed edge.
Step 11 - Use your fingers to press the edge together and seal in the sausage.
Step 12 - Cut the sausage rolls into the desired sizes. (I usually cut them about 1 1/2 inches long for appetizer-sized pieces.) Remember they will puff up a lot when they are baked.
Step 13 - Cut a small slice on the top of each sausage roll and brush the tops with aquafaba.
Step 14 - Arrange on a parchment-lined baking sheet about 1 inch apart and bake at 375° F (190° C) for 25 minutes until they are puffed up and golden brown.
👩🏻🍳 Pro Tips
- Allow your pastry puff to warm up until it becomes soft and workable.
- Don't overfill your rolls are they will be difficult to close up. You want a line of sausage about 3/4 inch wide and high in the center of your pastry puff strip.
- If you don't have aquafaba, you can use water to seal the rolls together, and you don't need to brush the tops.
🍞 How to make gluten-free sausage rolls
Yes, to make vegan sausage rolls vegan, be sure to use my TVP sausage (with a gluten-free soy sauce alternative) or a gluten-free sausage brand like Beyond Meat sausages. You will also need to use Schars brand gluten-free pastry puff.
If you're looking for more appetizers that are easily made gluten-free check out this fried zucchini or this easy vegan spinach dip.
🥡 How to store and reheat sausage rolls
Vegan sausage rolls are best made and served fresh. You can make up the sausage filling up to 3 days in advance and store it in the fridge until you are ready to assemble your rolls. This is a great way to prep for your party!
If you have leftovers, store them in the fridge for up to 3 days in a sealed container, then bake them again at 400° F (204° C) for about 10 minutes until they are warmed through.
📌 Be sure to follow me on Pinterest for new vegan recipes!
📋 Vegan sausage rolls recipe
Vegan Sausage Rolls
Ingredients
- 2 sheets pastry puff
- 1 small onion
- 2 cloves garlic
- 2 tablespoons oil
- 1/4 teaspoon salt
Flax egg
- 2 tablespoons ground flax seeds
- 4 tablespoons water
TVP sausage
- 1/2 cup water
- 2 tablespoons soy sauce (or Bragg's Liquid Aminos)
- 1 teaspoon fennel seeds
- 1 teaspoon oregano
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- 1 cup TVP
- 4 tablespoons parsley
Vegan egg wash
- 1/4 cup aquafaba
Instructions
- Take your pastry puff sheets out of the freezer about 40 minutes before making your sausage rolls and allow them to warm up and become pliable.
- Preheat your oven to 375° F (190° C).
- Mix 2 tablespoons ground flax seeds and 4 tablespoons water together and set aside to get thick and sticky.
- Peel and finely chop a small onion and add it to 2 tablespoons of cooking oil. Sprinkle with a little salt and cook over low heat for about 5 minutes until they become translucent.
- Add water, soy sauce, oregano, fennel seeds, and cayenne to the onions and bring to a boil.
- As soon as it starts to boil, turn off the heat and add TVP, mix well and cover for 5 minutes to allow the TVP to soak up all of the broth.
- Add your flax mixture and chopped fresh parsley then stir well.
- Lay your pastry puff sheets flat and cut along the fold lines so that each of the 2 sheets is cut into 3 long pieces.
- Form a long tube of sausage down the center of each pastry puff sheet.
- Brush one long edge with aquafaba, then take the opposite side and fold it over the sausage filling and press it onto the brushed edge.
- Use your fingers to press the edge together and seal in the sausage.
- Cut the sausage rolls into the desired sizes. (I usually cut them about 1 1/2 inches long for appetizer-sized pieces.) Remember they will puff up a lot when they are baked.
- Cut a small slice in the top of each sausage roll and brush the tops with aquafaba.
- Arrange on a parchment-lined baking sheet about 1 inch apart and bake at 375° F (190° C) for 25 minutes until they are puffed up and golden brown.
Notes
- Allow your pastry puff to warm up until it becomes soft and workable.
- Don't overfill your rolls are they will be difficult to close up. You want a line of sausage about 3/4 inch wide and high in the center of your pastry puff strip.
- If you don't have aquafaba, you can use water to seal the rolls together, and you don't need to brush the tops.
Nutrition
⭐⭐⭐⭐⭐ Click the stars above or leave a comment! I'd love to hear from you!
These look geat. Why is saturated fat so high? Is that from the dough itself?
You are by far my favorite vegan mastermind!!! I have the ability and tool (you) to stay vegan!! A true game changer!!
Aww, thanks so much, Donna! I'm so happy that you like my recipes! 🙂
Monica, those are so good! This is my first time using TVP and I am impressed! The fennel and parsley really did make it taste like sausage. On a side note, I think you left out when yo add the garlic in the directions so I added it in the pan with the onions about 2 minutes before the finished cooking. Definitely making these again!!
I'm so happy that you liked the recipe, Lori! Yes, you add the garlic with the onions, thanks for letting me know. 🙂
Thank you very much Monika
You're very welcome! Enjoy!