Get ready for the fastest disappearing sausage rolls in the West! I have made this recipe more times than I can count and each time I do the batch is demolished very very quickly!
Let’s face it, veggie sausage rolls can often be a bit “meh”, but not in this case. These little beauties will keep you coming back for more… and more… and more.
I once made these sausage rolls for a family buffet, served alongside their home made meat counterparts (also a fab recipe), and I was surprised and annoyed to discover that when everyone had been back for seconds there were none of these veggie ones left (for poor old me).
I have played around with this recipe over the years and tried upping the quantity of the porcini mushrooms to get more umami flavour, but I find that children then tend not to like them so much. I therefore recommend sticking to the quantities below if you will be offering these to children.
Something else you can do to make sure the kiddies gobble them up is to add a spoon of apple chutney to the sausage mixture. My daughter really likes these.
I recommend taking the pastry out of the fridge about 20-30 minutes before you use it i.e. when you start prepping all your other ingredients, so that you can unroll it without it cracking.
These sausage rolls can be made in advance and frozen (before glazing). They can also be baked and then stored in the fridge for five days. They are good when reheated in the microwave, but even better when reheated in the oven for just five minutes.
Best EVER Veggie Sausage Rolls
Equipment
- 1 Sauce pan / frying pan
- 1 Food processor
- 1 Large baking tray
- 1 Piping bag optional
- 1 Pastry brush
Ingredients
- 10 g Porcini mushrooms
- 100 ml Boiling water
- 1 tbsp Mild olive oil / sunflower oil
- 1 Medium Onion, chopped
- 250 g Mushrooms, sliced
- 2 each Garlic cloves, minced
- ½ tsp Vegan dijon mustard
- ½ tsp Tomato puree
- ½ tsp Vegetable bouillion powder
- 200 ml Boiling water
- 100 g Bread crumbs
- 375 g 1 pack, ready rolled, vegan puff pastry
- 30 ml Unsweetened plant milk
- 15 g Black sesame seeds
Instructions
- Heat your oven to 200°C / 400°F / Gas mark 6.
- Put the porcini mushrooms in a small bowl and cover with boiling water. Allow to stand for 20 minutes.10 g Porcini mushrooms, 100 ml Boiling water
- Put the oil and onions in a sauce pan / frying pan and sweat over a medium-high heat for 5 minutes.1 tbsp Mild olive oil / sunflower oil, 1 Medium Onion, chopped
- Add the mushrooms, along with some salt and pepper. Fry for 10 minutes, stirring regularly.250 g Mushrooms, sliced
- Add the garlic and cook for a further 2 minutes.2 each Garlic cloves, minced
- Stir in the dijon mustard, tomato puree, vegetable bouillion powder and hot water.½ tsp Vegan dijon mustard, ½ tsp Tomato puree, ½ tsp Vegetable bouillion powder, 200 ml Boiling water
- Strain the porcini mushrooms over a bowl / jug into a sieve. Reserve the mushroom liquid.
- Chop the porcini mushrooms a little and add to the pan along with 50ml of the mushroom liquid (avoiding the sediment at the bottom).
- Stir in the breadcrumbs and transfer the mixture to a food processor and blitz to your desired consistency. I like it mostly smooth with small pieces of chewy mushroom throughout.100 g Bread crumbs
- Lay the pastry flat on a work surface and cut into three equal pieces.375 g 1 pack, ready rolled, vegan puff pastry
- Turn each piece of pastry so that shorter edges are to the left and right and the longer edges are to the top and bottom.
- Put the sausage mixture into a piping bag and pipe down the length of each piece of pastry on the side that is closest to you (the bottom). Keep the mixture to that side in a straight line (it shouldn't spread more than ⅓ of the way towards the top of the pastry, this will allow you enough pastry to properly roll it up).
- Brush down the length of each piece of pastry on the top edge with the unsweetened plant milk. This will act as a glue when you roll the sausage rolls up.
- Carefully lift the pastry closest to you and gently but surely roll over until you have formed a large sausage roll.
- Chop off the ends so they are neat, cut each sausage roll in half and then half again and transfer to a baking sheet, allowing a little space between each sausage roll for the pastry to puff up.
- Brush each sausage roll with unsweetened plant milk and scatter sesame seeds over the top of each roll.
- Bake at the top of the over for 25 minutes or until golden brown. Serve.
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