Vegan Mini Sausage Rolls
Perfect for parties, snacks, or lunchbox treats, these Vegan Mini Sausage Rolls are a plant-based twist on a classic that everyone will love. Flaky vegan puff pastry wraps around a savory chickpea-based filling infused with smoky paprika, nutritional yeast, and herbs like thyme for a rich, hearty flavor reminiscent of traditional sausage rolls. These bite-sized delights are easy to make, with a prep time of just 30 minutes, and bake to golden perfection in under half an hour. Topped with a sprinkle of sesame seeds, they’re as visually appealing as they are delicious. Whether you’re hosting a vegan gathering or seeking a crowd-pleasing appetizer, these mini sausage rolls deliver on taste, texture, and charm. Suitable for vegans and omnivores alike, don’t be surprised if they disappear in minutes!
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Recipe Information
Ingredients
- 1 sheet Vegan puff pastry
- 400 grams Canned chickpeas
- 60 grams Breadcrumbs
- 1 small Red onion
- 2 Garlic cloves
- 1 tablespoon Ground flaxseeds
- 3 tablespoons Water
- 1 tablespoon Soy sauce
- 2 tablespoons Nutritional yeast
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried thyme
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Unsweetened plant-based milk
- 1 tablespoon Sesame seeds
Instructions
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a small bowl, mix the ground flaxseeds with water and set aside to thicken for about 5 minutes.
Drain and rinse the chickpeas, then mash them in a large bowl with a fork or potato masher until mostly smooth but with some texture remaining.
Finely chop the red onion and garlic. Heat the olive oil in a pan over medium heat, then add the onion and garlic. Sauté until soft and translucent, about 5 minutes.
Add the sautéed onion and garlic to the mashed chickpeas. Mix in the breadcrumbs, soy sauce, nutritional yeast, smoked paprika, dried thyme, salt, and black pepper. Add the thickened flaxseed mixture and stir until well combined.
Roll out the vegan puff pastry sheet on a lightly floured surface. Cut the sheet in half lengthwise to create two long rectangles.
Divide the chickpea filling mixture in half and shape each half into a long log down the center of each puff pastry strip.
Brush the edges of the pastry with the plant-based milk, then carefully fold the pastry over the filling, sealing the edges by pressing them together with your fingers or a fork.
Cut each long roll into 8 mini sausage rolls and place them seam-side down on the prepared baking sheet.
Brush the tops of the rolls with more plant-based milk and sprinkle sesame seeds over each roll.
Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crispy.
Remove from the oven and let cool slightly before serving. Enjoy your vegan mini sausage rolls!
Nutrition Facts
Calories |
1468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.3 g | 86% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4372 mg | 190% | |
| Total Carbohydrate | 183.6 g | 67% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 20.6 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 294 mg | 23% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1397 mg | 30% | |
*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.
