Crispy Vegan Sausage Rolls: Flaky Pastry with Savory Filling

These Vegan Sausage Rolls are delicious and require just 10 minutes of prep. Plant-based eaters and meat-lovers alike will enjoy this vegetarian take on a classic pastry snack.

Recipe Difficulty – Very Easy

Why this recipe works

There’s nothing more comforting than a hot, homemade sausage roll. This version is vegan and can be made gluten-free, offering the same satisfying, savoury bite as a traditional pastry. The filling combines mushrooms, lentils and walnuts for texture and depth, while herbs and tamari bring savory, aromatic notes. Using ready-rolled puff pastry keeps this recipe quick and simple, and a light brush of olive oil (or dairy-free milk or melted vegan butter) gives the pastry a golden, crispy finish.

Ingredients to make vegan sausage rolls

1. Olive Oil — for sautéing. Avocado oil works as an alternative.
2. Garlic — adds a bright, savory note.
3. Mushrooms — I use chestnut mushrooms for their texture and flavour; baby bellas, portobellos or button mushrooms are fine substitutes.
4. Walnuts — raw, unsalted; they give a meaty texture to the filling.
5. Fresh Herbs — rosemary and thyme work beautifully; sage or oregano are good alternatives.
6. Green Lentils — drained and rinsed. They hold their texture well and pair nicely with the walnuts.
7. Tamari — brings umami. Soy sauce can be used if not gluten-free.
8. Plain Flour — I use gluten-free flour, but any plain flour will do.
9. Puff Pastry — ready-rolled puff pastry saves time; choose gluten-free if needed.
10. Cranberry Sauce — optional but recommended for a sweet-tart contrast; chutney or mustard can be substituted.
11. Sesame Seeds — optional garnish for crunch and appearance.

See the recipe card below for exact quantities and full recipe details.

Substitutions

• Garlic: substitute minced shallot or onion.
• Nuts: use pecans instead of walnuts if preferred.
• Cranberry Sauce: swap for dijon mustard, chutney or another jam.

Variations

• Spicy: add diced jalapeño, cayenne or red pepper flakes for heat.

How to make Vegan sausage rolls

Step 1: Chop the mushrooms, walnuts, garlic, rosemary and thyme. The pieces don’t need to be fine since they will be pulsed in a food processor.

Step 2: Heat a non-stick pan with olive oil. Add the chopped ingredients and sauté until the mushrooms soften.

Step 3: Add drained lentils, tamari, and a generous pinch of salt and pepper. Sauté for about 5 minutes to let the flavours combine.

Step 4: Transfer the mixture to a food processor and pulse to a minced texture — aim for a coarse mince, not a paste.

Step 5: Tip the mix into a large bowl and fold in the flour. It’s fine if you still see streaks of flour. Set aside for 5 minutes to cool slightly.

Step 6: Roll out the puff pastry on a lined baking tray. Place the lentil mixture along one side and shape into a long log. Spread cranberry sauce on top if using, fold the pastry over and seal the edges with a fork so a seam runs along the side. Brush with olive oil or dairy-free milk, sprinkle with sesame seeds, allow to cool briefly, then slice and bake.

Hint: For cleaner slices and a neater presentation, cut into smaller rolls before baking at 200°C (390°F) for about 25 minutes or until golden.

Leftovers

Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 200°C (390°F) for 10 minutes or in an air fryer for about 5 minutes at 200°C. These also freeze well—see the FAQ for freezing instructions.

Can I air-fry these vegan sausage rolls

Yes. To speed up cooking, air-fry the rolls at 200°C (390°F) for roughly 15 minutes, until golden and crisp.

Recipe FAQs

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5 from 15 votes

Vegan Sausage Rolls

By: James Wythe

Homemade easy vegan sausage rolls that everyone will love!

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Servings: 10 slices

Ingredients

• 1 tbsp olive oil
• 2 garlic cloves, diced
• 100 g mushrooms, sliced
• 110 g walnuts, chopped
• 1 sprig fresh rosemary, finely chopped
• 1 sprig fresh thyme, finely chopped
• 1 can green lentils, drained and rinsed
• 1 tbsp tamari (or soy sauce)
• 2 tbsp plain flour (gluten-free optional)
• 1 sheet ready-rolled puff pastry
• 4 tbsp cranberry sauce (optional)
• sesame seeds (optional)

Instructions

1. Chop mushrooms, walnuts, garlic, rosemary and thyme.
2. Heat oil in a non-stick pan and fry the chopped ingredients until the mushrooms soften.
3. Add drained lentils, tamari, salt and pepper and fry for a further 5 minutes.
4. Pulse the mixture in a food processor to a minced texture—avoid creating a paste.
5. Tip into a bowl, fold in the flour and set aside for 5 minutes to cool.
6. Roll out puff pastry, place the lentil mix along one side, top with cranberry sauce if using, fold pastry over and seal the edges. Brush with olive oil or dairy-free milk, sprinkle sesame seeds, slice and bake until golden.

Notes

Step-by-Step Photos: The post includes photos to guide you through the process.

Substitutions & Variations: See the substitutions and variations sections above.

To Store: Keep in a sealed container at room temperature for a couple of days or refrigerate; reheat until crispy.

To Freeze: Freeze wrapped individually or as a whole. Reheat from frozen in the oven at 200°C for about 15 minutes or in an air fryer for 8 minutes.

Tips: Pulse to a compact mince for a better texture. Topping with cranberry sauce is optional; choose chutney or mustard if preferred. Bake until the pastry is golden for a crunchy finish.

Nutrition

Calories: 221 kcal |
Carbohydrates: 15 g |
Protein: 4 g |
Fat: 15 g |
Saturated Fat: 4 g |
Fiber: 4 g |
Sugar: 3 g