Vegan Sausage Rolls
Prep time
Cook time
Total time
Learn how how to make delicious vegetarian sausage rolls. These handheld rolls make a great snack or fun finger food.
Author: The Edgy Veg
Recipe type: Appetizer
Cuisine: Vegan
Serves: 6-8 large rolls
Ingredients
- 1½ cup mushrooms, chopped (I used cremini)
- ⅔ cup almonds or macadamia nuts, soaked
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 2 garlic cloves
- ½ tsp salt
- 2 tbsp water
- ¾ raw walnuts or pecans
- ¼ cup breadcrumbs
- 1 small yellow onion, chopped
- 1 teaspoon no-beef bouillon powderor ½ cube
- ¼ teaspoon smoked paprika
- 1-2 tablespoons soy sauce
- ¼ teaspoonground black pepper
- ½ cup finely chopped seitan
- Frozen puff pastry, defrosted overnight in the fridge
- Non-dairy milk, for brushing
- Sesame seeds, for garnish
Instructions
- Blend almonds or macadamia nuts, lemon juice, olive oil, garlic, salt and water in a food processor until smooth.
- Add the walnuts or pecans, breadcrumbs, onion, bouillon, smoked paprika, soy sauce, black pepper, seitan and mushrooms and process until well combined. I like to leave some texture, but the consistency is up to you.
- Set aside.
- Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
- Remove your puff pastry from the fridge and roll out into a rectangle, cut in half so you have two triangles.
- Spoon the filling lengthwise down the long side of the puff pastry triangle; lightly brush the border with the milk.
- Roll the dough over the “sausage meat” and secure it with milk as glue.
- Brush the top of the roll with milk and sprinkle with sesame seeds.
- Place on parchment paper-lined baking sheet and cook in the oven for 10-15 minutes, or until golden brown.
- Serve with Honey Mustard Dijon Dip.
Nutrition Information
Serving size: 1 roll Calories: 384 Sugar: 2g Fiber: 3g Protein: 10.6g
Recipe by The Edgy Veg at https://www.theedgyveg.com/2014/12/19/vegan-sausage-rolls/