Nut-Free Vegan Sausage Rolls
Deliciously flaky and packed with flavor, these Nut-Free Vegan Sausage Rolls are the perfect crowd-pleasing addition to any party, picnic, or casual lunch. This recipe swaps traditional sausage for a hearty, nut-free filling made from finely chopped mushrooms, crumbled tofu, rolled oats, and a medley of savory seasonings like soy sauce, nutritional yeast, sage, and smoked paprika. Encased in golden vegan puff pastry, these rolls deliver a satisfying texture and rich umami flavor that will impress vegans and non-vegans alike. With just 20 minutes of prep time and a quick bake, these sausage rolls are easy to whip up, and their plant-based ingredients make them allergen-friendly without compromising on taste. Serve them warm with your favorite dipping sauce or enjoy them as convenient bite-sized snacks—they’re sure to disappear quickly!
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Recipe Information
Ingredients
- 1 tablespoon Olive oil
- 200 grams Button mushrooms, finely chopped
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 medium Carrot, grated
- 100 grams Rolled oats
- 250 grams Firm tofu, crumbled
- 2 tablespoons Soy sauce
- 2 tablespoons Nutritional yeast
- 1 tablespoon Tomato paste
- 1 teaspoon Dried sage
- 1 teaspoon Dried thyme
- 0.5 teaspoons Smoked paprika
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 Vegan puff pastry sheets
- 2 tablespoons Plant-based milk (for brushing)
- 1 tablespoon Sesame seeds (optional, for garnish)
Instructions
Preheat the oven to 200°C (390°F) and line a baking tray with parchment paper.
Heat olive oil in a skillet over medium heat. Add the finely chopped mushrooms and onion. Cook for 5-7 minutes until softened and most of the moisture has evaporated.
Add the minced garlic and grated carrot to the skillet. Sauté for another 2-3 minutes.
Transfer the cooked vegetable mixture to a large bowl. Add rolled oats, crumbled tofu, soy sauce, nutritional yeast, tomato paste, dried sage, dried thyme, smoked paprika, salt, and black pepper.
Mix the ingredients well, mashing with a fork or hands until the texture resembles a sausage-like filling. Adjust seasoning to taste if necessary.
Roll out the vegan puff pastry sheets on a lightly floured surface. Cut each sheet in half lengthwise to create four long strips in total.
Divide the filling evenly into four portions and shape each into a log. Place one log down the center of each pastry strip.
Brush the edges of the pastry with a little plant-based milk and fold the pastry over the filling to enclose it, seam-side down.
Cut each log into three equal portions (or smaller for bite-sized rolls) and place them seam-side down on the prepared baking tray.
Brush the tops of the rolls with plant-based milk and sprinkle with sesame seeds, if desired.
Bake for 20-25 minutes, or until the pastry is golden and puffed.
Allow the sausage rolls to cool slightly before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
1477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.4 g | 94% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2767 mg | 120% | |
| Total Carbohydrate | 154.5 g | 56% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 17.8 g | ||
| Protein | 74.0 g | 148% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 808 mg | 62% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 2632 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
