Vegan Sausage Rolls
These Vegan Sausage Rolls are a cozy reminder of family gatherings, and I love how they’re packed with flavor and wholesome ingredients.
Growing up, vegan sausage rolls were a staple at family picnics, and I’ve always loved how they bring people together.
This vegan version has become a favorite in my kitchen because it captures that nostalgic taste while being kind to our planet.
I like to serve them with a homemade dipping sauce, and the smiles they bring are worth every minute spent in the kitchen.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using puff pastry because it’s flaky and buttery, even without vegan cheese! Just be sure to check the label to make sure it’s vegan. Lentils are a wonderful source of plant protein and give these rolls a hearty texture. Feel free to mix in other veggies or spices you love.
Tips & Notes
- •I like to double the recipe and freeze half for later. They reheat beautifully!
- •Try adding some chopped herbs like parsley or thyme for extra flavor.
Recipe Variations
- •Sometimes I like to throw in some chopped mushrooms for an earthy flavor.
- •You can also swap the lentils for cooked quinoa or chickpeas for a different texture.
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them in the oven to keep that delightful crispiness!
Frequently Asked Questions
Can I freeze these vegan sausage rolls?
Yes! You can freeze them before or after baking. Just make sure to let them cool completely if you’re freezing baked ones. They’re perfect for quick snacks later!
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These Vegan Sausage Rolls are a cozy reminder of family gatherings, and I love how they’re packed with flavor and wholesome ingredients.
Ingredients
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
In a pan, heat the olive oil over medium heat. Sauté the chopped onion until it’s soft and translucent, about 5 minutes.
- 3
Add the minced garlic and grated carrot, and cook for another 2-3 minutes until fragrant.
- 4
In a large bowl, combine the cooked lentils, sautéed onion mixture, flax flax egg, nutritional yeast, soy sauce, smoked paprika, and black pepper. Mix everything well until it’s nicely combined.
- 5
Roll out your puff pastry on a lightly floured surface. Cut it into rectangles, about 4x6 inches.
- 6
Place a generous amount of the lentil mixture on one side of each rectangle, leaving some space at the edges.
- 7
Fold the pastry over the filling and press the edges to seal. You can crimp the edges with a fork for a decorative touch.
- 8
Brush the tops of the rolls with plant-based almond milk to give them a lovely golden color while baking.
- 9
Place the rolls on the prepared baking sheet and bake for about 25 minutes, or until golden brown.
- 10
Let them cool slightly before serving. Enjoy with your favorite dipping sauce!
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