Vegan Sausage Rolls

One of the things I miss most being vegan is a good old sausage roll. I used to love the Mrs Macs giant sausage rolls we’d get in Western Australia before I went vegan. It’s been over a year since I’ve tasted that flavour but now I can’t get enough of these vegan sausage rolls, which are a lot healthier, too.

What’s in a good vegan sausage roll?

I’ve been working on this sausage roll recipe for a while now and I think I’ve nailed the herbs and spices. I challenge you to get your omni friends to try these beauties. They are man sized and so tasty that people won’t even want to put sauce on them, I promise.

To sauce or to not sauce your Vegan Sausage Rolls?

I almost always have sauce with my sausage rolls. Not only does it add that tang that relieves some of the fatty flavours in the roll, but it helps to cool it down for this hungry greedy mouth, too. You can use store-bought ketchup, no problem, but I love them with this home made chutney. I’ve used this recipe before, but when you add it to these Vegan Sausage Rolls, they are perfect.

No vegan mince? No worries!

If you’re somewhere that doesn’t have a great vegan mince product I suggest swapping that part for some extra lentils and adding some fat to the mix, like coconut or olive oil. The Funky Fields mince seems to have the perfect texture for these delicious vegan sausage rolls.

Now get cracking, whip up these vegan sausage rolls and share them with your friends. And let me know what you think in the comments. I’d love to hear if you change any of the flavours! Enjoy.

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Vegan Sausage Rolls (featuring Funky Fields Mince)

Super tasty vegan sausage rolls for those who miss the Aussie treat as much as I do.

Course Appetizer, Lunch, Snack

Cuisine Australian

Keyword Pastry, Saussage Rolls, vegan

Prep Time 40 minutes

Cook Time 20 minutes

Total Time 1 hour

Servings 6 Sausage Rolls

Calories 472kcal

Ingredients

• 2 tbsp Olive Oil
• 5 slices Bread (Fresh Breadcrumbs) Food processed into fresh bread crumbs
• 1 medium Brown Onion
• 1/2 bag Mushrooms (Cup)
• 1 cube Vegan Beef Stock Cubes I use Massel
• 1 tsp Salt
• 1 tsp Ground Black Pepper
• 1 tsp Paprika (Sweet)
• 1 tsp Dried Thyme
• 1 tsp Dried Rosemary If you are using fresh rosemary just chop it up finely with a knife
• 1 tsp Garlic Powder
• 400 grams Funky Fields Mince
• 1 400g can Brown Lentils Rinsed and drained
• 2 tbsp Nutritional Yeast Flakes
• 1 tbsp Barbecue Sauce
• 1/2 tbsp Sriracha Sauce
• 3 sheets Frozen Puff Pastry I use Pampas
• 3 tsp Poppy Seeds
• 2 tbsp Almond Milk or Melted Vegan Butter

Instructions

• Preheat an oven to 180 degrees Celsius.
• Use a food processor to turn your slices of bread into soft fresh breadcrumbs. Set aside.
• Peel the onions and brush any dirt off the mushrooms then use a food processor to dice them both separately. If you don't have a food processor you could finely dice with a knife.
• Heat 2 tbsp olive oil then Sauté the onions until soft. This will take 5 minutes or so. Give them a stir every minute or so to get even colour on the onions.
• Crumble stock cube over the onion and then add herbs and spices to the pan. Cook over medium heat until fragrant and nicely coloured. Around 3 more minutes.
• Add the mushrooms and allow them to soften, stirring occasionally. This will take another few minutes. Don't stir too much as you want them to cook through.
• If your pan is big enough, add Funky Fields vegan mince (or alternative) and break up with a wooden spoon. Cook on medium heat stirring occasionally. If you have a smaller pan, remove the onion and mushroom mix and allow it to cool, add a little more oil to the pan and cook the Funky Fields mince. If the mince sticks to the pan use a splash of water to deglaze the pan. Deglazing the pan means to use liquid to remove the bits stuck to the bottom of the pan. This releases the flavours stuck in those bits.
• Add drained lentils and cook stirring occasionally.
• Remove from heat and place in a large bowl. If you removed the mushrooms and onions earlier, add these to the same bowl.
• Add bread crumbs and stir through allowing them to absorb the flavours. Everything should now be in the one bowl.
• Add the nutritional yeast flakes, barbecue sauce and sriracha and mix well. Taste for seasoning and adjust as required. At this point I sometimes add some chilli flakes if I'm feeling adventurous. You can also experiment with other flavours.
• Divide into 3 even portions and stack on each sheet of puff, forming a log down the middle. To make rolling easy, have the log of mixture running horizontally in front of you.
• Mould the mixture with your hands to form the roll shape whilst the pastry is still flat on the bench.
• Fold the edge of puff closest to you over the roll of mix so it's laying on top. Brush edge of puff pastry with almond milk or water and roll so that the edge closest to you connects to the pastry farthest from you. You may have to trim the edge farthest of the sheet so that it doest overlap too much. This forms a seal which should now be under the roll against the bench. Use your hands to mould the sausage roll into a log.
• Cut the rolls in half to form 6 large sausage rolls then place them on a baking tray lined with baking paper. This will be difficult but not impossible if you haven't let the mix cool down properly first. If you're short on time it's still doable just be aware the pastry will be soft and a little sticky where it's touching the warm mix, so take care when rollin, cutting and moving.
• Brush the top of the rolls with almond milk or melted vegan butter and then sprinkle with poppy seeds. Cook in a preheated 180c oven for around 20 minutes or until the puff is nice and golden brown.
• Remove and serve with your favourite sauce or chutney.