Vegan Sausage Rolls

These Vegan Sausage Rolls are crispy and flaky, with a flavourful sausage meat
filling made using onions, mushrooms, walnuts and beans. A quick and easy vegetarian sausage rolls recipe that's just as good as Greggs – even meat eaters will love them! They're also gluten-free and much healthier than traditional sausage rolls!  

Vegan Sausage Rolls (Gluten-Free)

Ingredients

For the sausage:

• 1 tablespoon coconut oil (or sub olive, vegetable or rapeseed oil)
• 1 onion , diced
• 2 garlic cloves , minced
• 70 g (2.5 oz) mushrooms , sliced (I used chestnut/button mushrooms)
• 50 g (1/2 cup) walnuts
• 400 g (14 oz) tin of white beans , drained and rinsed (cannellini, haricot or butter beans)

• 2 tablespoons nutritional yeast
• Few sprigs (1/2 teaspoon) fresh rosemary (you can use dried, but fresh has so much more flavour!)
• 1 teaspoon miso (ensure gluten-free if necessary)
• Salt + pepper to taste

For the pastry:

• 30 g (1/8 cup) coconut oil
• 75 g (2/3 cup) gluten-free flour blend plus more for rolling (or sub rice flour, or plain all-purpose flour if not gluten-free)
• 75 g (2/3 cup) ground almonds (almond meal) *
• Pinch salt to taste
• 7 tablespoons water
• 1 teaspoon agave syrup (or sub any other sweetener)
• 1 teaspoon unsweetened almond milk (or any other plant-based milk)
• 1 teaspoon poppy or sesame seeds (optional)

Instructions

For the sausage:

• Heat up the oil and add the onion and garlic once hot
• Fry for around 10 minutes until softened
• Add the mushrooms and fry for a further 5 minutes until softened
• Place the cooked onion, garlic and mushrooms in a food processor along with all the other ingredients, and blend briefly until just combined – you’ll want it to be easy to stick together but still retaining some texture.
• Taste and adjust seasoning if necessary

For the pastry:

• Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
• Combine the coconut oil, ground almonds, flour and salt in a bowl, along with about 7 tablespoons of water, until it forms a firm dough – add the water a few tablespoons at a time so that you don’t add too much!
• Lay out a sheet of baking paper on a counter. Sprinkle the surface of the paper and a rolling pin with a generous amount of flour
• Take 1/2 of the pastry dough and use the rolling pin to roll it into an even rectangular shape, as thin as you can without it breaking
• Use a knife to cut this dough vertically in half and then cut it horizontally into 5 pieces, so that you have 10 mini rectangles in total
• Take a heaped teaspoon of the filling and place into the centre of each mini rectangle, then roll one side of the pastry on top of the filling and roll over onto the other side to create a ‘blanket’ of pastry
• Lay out the sausage rolls on a baking sheet lined with baking paper
• Repeat until the rest of the pastry dough has been used up – any leftover filling makes a delicious pâté!
• Mix together the agave syrup and almond milk in a small bowl, and use your fingertips, a pastry brush or a small spoon to spread it over the tops of all of the sausage rolls
• Sprinkle over poppy seeds or sesame seeds
• Bake in the oven for around 20 minutes, until the pastry crust is firm to the touch and golden brown
• Tastes best when fresh, but keeps covered in the fridge for up to a couple of days

Notes

*You can alternatively use

You can use shop-bought puff pastry instead of the homemade pastry. Most shop-bought puff pastry is naturally vegan, and many supermarkets stock gluten-free puff pastry too. 

Can they be frozen?

They can be frozen and keep in the freezer for up to a couple of months. For best results, I’d recommend freezing them as soon as they’ve cooled down from the oven.

To reheat frozen vegan sausage rolls, leave them to partly thaw at room temperature for one hour, then bake them in an oven preheated to 180 degrees Celsius (350 degrees Fahrenheit) for 15-20 minutes. Keep an eye on them to make sure they don’t burn!

https://www.rhiansrecipes.com/gluten-free-vegan-sausage-rolls/