Easy Vegan Sausage Rolls
These easy vegan sausage rolls are just that... easy and really simple! Using two ingredients that you most likely already have in your fridge, for that meat-like texture, without using any nuts. Flavoured with spices and a gravy sauce for a thick, rich filling encased in flaky pastry, these are sausage rolls that you'll definitely be making again and again.
The filling of these sausage rolls is thick, but there is still sauce around the texture of the mushrooms and tofu... it's not all blitzed together. The pastry is flakey and crisp against the filling, for that typical sausage roll feeling when you take a bite. With only a pan, a baking tray, chopping board and a few utensils needed, these sausage rolls require no fancy equipment... and what's better? They can be made and ready to eat in just over half an hour!
Can I add nuts?
Of course, if you'd like to add walnuts for added flavour and texture, go for it! Just make sure they're chopped so they mix in with the tofu and mushrooms. I haven't included them in this recipe so it remains nut-free, but they can easily be added if you'd like.
Why is the gravy so thick?
The gravy needs to be thick to make sure the sauce isn't too thick... this will mean it should hold together as the sausage rolls cook in the oven, as we don't want the filling to spill out everywhere leaving us with just a pastry shell!
What pastry should I use?
Well, whichever you prefer! I like to use a puff pastry for sausage rolls, but you can of course use a shortcrust pastry if that's what you like more... homemade or shop bought, they will taste delicious.
Can I make them bigger?
Definitely! Roll out the pastry and line the filling along the edge just the long side, folding the pastry over and pinching the sides. Then, when it comes to cutting them into your rolls, just make fewer cuts so they are bigger... you could even leave them uncut for two huge sausage rolls!
Do I need any fancy equipment?
Nope not at all! All you need is a pan, chopping board, knife, rolling pin, a couple of baking trays and a spoon (or an ice cream scoop). These are easily made by hand and simply popped in the pan to cook and make the filling, before the pastry is rolled out and the filling is added. I like to use an ice cream scoop to distribute the filling onto the pastry so that it's evenly spread, but you can always use a couple of spoons.
How do I store these sausage rolls?
These sausage rolls need the be stored in an airtight container for up to a week in the fridge... if they last that long, these are usually eaten within two days in my house! If you would like to make these a little ahead of time, the filling can be made in advance and kept in an airtight container in the fridge for a couple of days, before it's placed in the pastry.
What goes into these sausage rolls?
Puff Pastry - I use JusRol as it's vegan, but you could always make your own.
Onion & Garlic - these are a base flavour for the filling... we can't make it without onion and garlic!
Mushrooms - the diced mushrooms make up half of the filling, providing texture and a 'meaty' flavour when combined with the other flavours.
Tofu - this makes up the other half of the filling and provides more texture.
Gravy - this adds the flavour and is the majority of the 'sauce' even though it is a thick.
Marmite - this adds a little meaty flavour, as well as a bit of salt.
Tomato Paste - a little tomato puree will add depth to the flavour of the sauce.
Just Spice Italian Allrounder - this adds the 'bolognese' flavour and helps with the meatiness of the sauce.
Paprika, Turmeric & Thyme - these add a boost of flavour.
Dairy-Free Milk - brushing milk on the pastry will help the sides stick together, the sesame and poppy seeds stick to the top of the pastry and for the pastry to brown in the oven.
Sesame & Poppy Seeds - popping a few of these on top adds a little more texture.
These easy vegan sausage rolls are just that... easy and really simple! Using two ingredients that you most likely already have in your fridge, for that meat-like texture, without using any nuts. Flavoured with spices and a gravy sauce for a thick, rich filling encased in flaky pastry, these are sausage rolls that you'll definitely be making again and again.
The filling of these sausage rolls is thick, but there is still sauce around the texture of the mushrooms and tofu... it's not all blitzed together. The pastry is flakey and crisp against the filling, for that typical sausage roll feeling when you take a bite. With only a pan, a baking tray, chopping board and a few utensils needed, these sausage rolls require no fancy equipment... and what's better? They can be made and ready to eat in just over half an hour!
Why Just Spices?
Just Spices want every meal to be delicious, packing it full of flavour and adding it easily with one step. Cooking should be enjoyable and stress-free, which is what they have achieved with their spices... with lots of spice mixes, you are guaranteed to find mixes for your favourite meals! All their spices are free from artificial flavourings and are high quality. They are created specially for a variety of dishes, from fish to meat, to oatmeal and toppings - perfect for any meal. So if you're making your vegan fish or meat alternative for dinner, you've got the spice mix there ready to help get that flavour. I mean, does it get any better than that?
Yep! Use the code justcharlotteemily for money off all across their website, just go and have look to see what you fancy!
Easy Vegan Sausage Rolls
Total Time : 30 - 35 minutes
Preparation Time : 15 minutes
Baking Time : 15 - 20 minutes
Makes : 24 mini sausage rolls
Ingredients
500g Puff Pastry
1 Onion, diced
2 Cloves Garlic, minced
200g Mushrooms
280g Tofu
200ml Thick Gravy
1/2 tbsp Marmite
1/2 tbsp Tomato Paste
1/2 tsp Paprika
1/2 tsp Turmeric
1/2 tsp Thyme
Dairy-Free Milk
Sesame Seeds
Poppy Seeds
Method
In a pan, melt some butter or heat a little oil. Once melted or heated, add in your onion, garlic, diced mushrooms and tofu into the pan (tear the tofu into smaller chunks as you add it to the pan, so it's the same size as the diced mushrooms).
Fry until the mixture is soft and the mushrooms have released most of their liquid, for about 5 minutes.
Then add in the gravy, marmite and tomato paste, stirring until it’s all combined and starts to thicken into what looks like a thick bolognese sauce.
Finally stir in the Italian allrounder mix, paprika, turmeric and thyme.
Take the mixture off the heat and leave it to cool whilst you sort out your pastry.
Whilst the mixture cools, preheat your oven to 180C fan and line a baking tray with parchment paper.
On a lightly floured surface, roll out your pastry to around 12 inches x 20 inches wide.
Using a spoon or ice cream scoop, spread the filling across the length of the pastry in two lines, close to each side of the pastry (so there's enough to fold over to cover the filling).
Cut the pastry down the centre and fold over the free half, onto the filling. Brush the sides with a little milk and press the the two sides of the pastry together, using a fork to pinch them together so they hold their shape in the oven.
Slice the large sausage rolls into smaller rolls and transfer them onto your lined baking tray.
Brush the top of the pastry with some milk and sprinkle with sesame and poppy seeds.
Pop the sausage rolls into the oven and bake for 15 - 20 minutes, or until golden brown.
Once baked, transfer the sausage rolls onto a wire rack to cool (if any of the filling has leaked out the sides, use a spoon or spatula to push it back in, before it cools and thickens again).
Serve with salad and enjoy hot or cold!
• If you make this, please tag me on Instagram @thecharlotteemilyy or use the hashtag #cebakes •
