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Vegan Eats: Sausage-Less Rolls

by Courtney
Vegan Eats: Sausage-Less Rolls

These are the tastiest, easiest vegan sausage rolls you will ever make.

In fact, I am so confident in their taste that I can almost guarantee that you could serve these to a meat-eater and they wouldn’t even question that they are plant based. I have spent over a YEAR perfecting this recipe, and I am finally ready to share it with the world. I have had multiple friends and family (both vegan/vegetarian and meat eaters) to taste test these bad boys and every single time I’ve had an amazing response.

I honestly believe that these are BETTER than actual sausage rolls. Don’t believe me? Make them for yourself. I’ll be impressed if you don’t gobble through the entire batch in one go!



Vegan Sausage-Less Rolls

Makes 6 long rolls.

INGREDIENTS

  • 450g firm tofu
  • 1 brown onion
  • ½ cup walnuts
  • ½ cup cashews
  • ½ cup grated carrot
  • ½ diced button mushrooms
  • ½ cup vegan breadcrumbs
  • 2 teaspoons of minced garlic
  • ½ teaspoon paprika
  • ½ teaspoon onion powder
  • ¼ cup soy sauce
  • 1 tablespoon fresh thyme
  • 1 tablespoon nutritional yeast (optional)
  • 3 sheets vegan puff pastry


METHOD

  • Pre-heat oven to 200 degrees Celsius.
  • Dice brown onion and button mushrooms.
  • Using a high-powered blender or bullet, blend the nuts until fine and crumbly.
  • Put tofu in a large mixing bowl and break up with your hands. Get squishy!
  • Add all other ingredients and combine well using your hands. Better throw in a good pinch of salt and pepper, too.
  • Cut the puff pastry sheets in half.
  • Place filling onto pastry and roll up. You can either leave the ends open or fold the pastry down to close it off – up to you!
  • Continue until all filling is gone.
  • Line baking tray with aluminium foil, or if you’re trying to create less waste, I use a reusable silicon wrap for baking called Agreener 3 in 1 Wrap.
  • Put long rolls on baking tray and brush with a plant-based milk of your choice (I use oat milk) and sprinkle sesame seeds on top.
  • Put in oven for approx. 40-50 minutes or until golden on top.
  • Let cool for about 10 minutes then cut into pieces (whatever size you like).
  • Enjoy!


NOTES

  • Make sure that your breadcrumbs are vegan! I use a brand called ‘Kook A Krumb’. Just make sure you read the ingredients properly when buying from the supermarket – a lot of brands include milk and fish gelatine in their breadcrumbs. When in doubt, just make your own!
  • If you don’t have fresh thyme, all g, you can use dried thyme or mixed herbs. That being said, it tastes way, way better if you use the fresh stuff!
  • If you only have one type of nuts, then use 1 cup of what you have. I like to use half and half as I think it produces a better flavour but don’t stress if you don’t have both.
  • If you like being cheeky and you’re not a vegan or vegetarian, I dare you to make these for a party or social gathering and see how many people realise they’re not made with actual meat. I’ve been told countless times that you can’t even tell.

Remember – eating just one vegan meal a day can make a really big difference. It is an easy and tasty way to help the planet, the animals, and yourself!


1 comment

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1 comment

Leah Parker August 10, 2019 - 11:17 am

Looovve the mushroom and lentil spag bowl!

Reply

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