Vegan Sausage Rolls (makes 4-5 very large or 8-10 medium sized)


100g walnuts OR almonds
250g mushrooms (chestnut or white), chopped
4-5 rehydrated sundried tomatoes
1 onion, chopped
1tbsp olive oil
2 heaped teaspoons light miso
75g breadcrumbs (gluten free if desired)
1tsp fines herbes
1tsp garlic powder OR granules
1 tsp Herbamare seasoned salt
2 tbsp fine polenta.
Black pepper
1 tbsp Plant milk for glazing pastry

You will also need a double batch of flaky vegan pasty


Process walnuts in blender until they resemble flour. Place in large bowl
Chop the onion and sautée in 1tbsp olive oil over a medium heat until softened.
Add the mushrooms. Cook until the mushroom are done and their liquid has evaporated. Take off heat.
Add onion-mushroom mix, sun dried tomatoes to the processor and pulse until combined.
Place in mixing bowl with walnuts and all other filling ingredients. Mix well.
Form mixture into evenly shaped ‘sausages’.
Roll out pastry on a floured surface into a rectangle.
Place ‘sausages’ in the pastry sheet. Lightly wet edge with cold water to seal. Encase the filling by folding down the ends.
Cut into desired size.
Score small horizontal lines on the top of each roll
Glaze with plant milk if desired.
Place on a greased baking tray and bake in a preheated oven 180°C (170°C fan) for 20-25 minutes depending on size.
The sausage rolls are cooked when they look evenly golden on top.

May be eaten hot or cold.

Freezes well. ~ Use within 1 month.



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