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My inspiration for this veggie sausage roll recipe came from the Applegreen vegan sausage rolls I used to love while living in Ireland.

There are no nuts in the recipe as the base for the vegan sausage meat is made with chickpeas, mushrooms, and textured soy protein. You can use homemade vegan puff pastry or for a quick and easy fix grab store-bought puff pastry sheets instead!

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📖 Recipe Overview

  • Meaty Consistency - Don't get me wrong, they don't taste like (nor are supposed to) taste like regular pork sausage rolls, but the combination of vegetable proteins gives them a wonderful bite.
  • Incredible Umami Flavor - The perfect balance of herbs and seasonings makes these homemade sausage rolls *irresistible*. Seriously, it's impossible to eat just one!
  • Perfect For Parties - These easy vegan rolls make the perfect finger food for your next party, picnic, or buffet. We will be having them on repeat here this Christmas! They're also great cold and make the perfect lunchbox filler.

🧾 Ingredients Needed

Here's what you need to make these vegetarian sausage rolls from scratch:


Ingredient Notes

  • Textured Soy Protein - This is the main protein source in these meat-free sausage rolls. Soy TVP gives the filling a texture similar to pork, in my opinion!
  • Chickpeas - This is the second source of plant-based protein. Chickpeas are fantastic for their neutral flavor and binding qualities.
  • Mushrooms - I use chestnut mushrooms for their earthy flavor but feel free to use button mushrooms if you prefer.
  • Red Onion - The onions are sauteed and then caramelized with sugar and balsamic vinegar.
  • Garlic - A generous helping of minced garlic adds delicious flavor. I use 2 large cloves, but you can add less if you need to.
  • White Miso - For a deep umami flavor.
  • Dijon Mustard - This adds a sharp complex flavor. If you have an allergy, you can leave it out.
  • Dried Herbs - I use a combination of dried thyme and rosemary, but you can also add a teaspoon of dried sage to the mix. For garnish, a sprinkle of fresh parsley is also really lovely.
  • Brown Sugar - Just as I love adding salt to sweet recipes, I usually add a touch of sweetness to savory recipes to enhance and balance the flavors. You can use maple syrup or agave if preferred.

🥣 How To Make Vegan Sausage Rolls


Step 1: Add the soy protein to a bowl with vegetable stock and let it rehydrate for 10 minutes.


Step 2: In a large frying pan, fry off the diced onion in some olive oil, and then add in the minced garlic and diced mushrooms and saute until browned.


Step 3: Add in the flavorings (sugar, balsamic vinegar, soy sauce, dijon mustard, miso paste, herbs, salt and black pepper). Cook briefly until caramelized.


Step 4: Toss in the soaked soy protein and chickpeas and stir to evenly mix all the ingredients.


Step 5: Let the mixture cool for 10 minutes or so, then add it to a food processor and blend for several minutes until the mixture resembles a pâté consistency.


Step 6: Divide the sausage meat onto 2 sheets of parchment and roll each one into a 16-inch log. Refrigerate until ready to roll!


Step 7:  Roll out the puff pastry into a rectangle (16-inch X 14-inch) and divide it into 2 pieces. Add the 2 sausage logs on top of each pastry strip. Brush the pastry with some of the vegan egg wash. Roll up the logs and cut away any excess pastry.


Step 8: Cut each roll into 5 sausage rolls (or into 10 parts for small bite-sized sausage rolls). Place them on a baking sheet lined with parchment.


Step 9: Cut slits on top of each roll and brush the surface with vegan eggwash, and sprinkle with sesame seeds. Bake in a preheated oven until evenly browned and puffed.

🍎 Variations

  • Spicy Sausage Rolls - Add 1-2 teaspoons of spices (cumin and ground chili work well) to the sauteeing onions, or spike the sausage meat with a teaspoon of Tabasco hot sauce or sriracha before blending.
  • Mini Vegan Sausage Rolls - Divide each portion of the sausage roll into three before baking for the most delicious finger food.
  • Relish Sausage Rolls - Smooth a layer of your favorite relish on the pastry before rolling them up. Some ideas include cranberry sauce, tomato relish, red pepper relish, or caramelized onion relish.
  • Pesto Rolls - Spread a layer of pistachio pesto or pesto rosso on the pastry before rolling for a delicious herby and nutty flavor.

💬 FAQs

What are vegan sausage rolls made of?

Vegan sausage rolls similarly to traditional sausage rolls, are wrapped in a flaky puff pastry. The key difference is the filling which is vegetarian and is made using plant-based protein or vegetables such as mushrooms and sweet potatoes, instead of animals.

This recipe uses soy protein, chickpeas, and mushrooms as the base to give a meaty texture to the filling. As for flavorings, caramelized red onion and garlic take center stage with a medley of herbs, and a touch of sweet, umami, and acidic ingredients to marry all the flavors together.

Can I make them without chickpeas?

Although I haven't tried them yet, I reckon you could use another cooked legume. Lentils, white beans, black beans, and haricot beans are some other options.

Can I make them soy-free?

I've only tried them with soy but you should get similar results using a pea-based protein.

Can you freeze vegan sausage rolls?

Yes, you can freeze them either cooked or uncooked without vegan egg wash.

Uncooked sausage rolls - Freeze them in a single layer on top of parchment paper in an airtight container. To cook, simply brush them with the dairy-free milk wash and bake as instructed in the recipe card below, adding on another 5-10 minutes or so as needed.

Cooked sausage rolls - Freeze them as above and then warm them in a preheated oven or microwave before serving.


 🎉 More Vegan Party Food

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📖 Recipe

Vegan Sausage Rolls

5 from 12 votes
PREP TIME: 1 hour
COOK TIME: 25 minutes
TOTAL TIME: 1 hour 25 minutes
Servings: 10


These incredibly tasty vegan sausage rolls will be your new go-to savory snack. Flaky homemade vegan puff pastry and a flavorful meaty soy and chickpea filling full of herbs and seasonings. They're also nut-free!


Sausage "Meat"

  • 150 g (1 ½ cups) textured soy, (TVP mince)
  • 1 vegetable stock cube
  • 2 tablespoons olive oil, for frying
  • 1 red onion, diced
  • 2 cloves garlic, minced
  • 150 g (2 cups) chestnut mushrooms, peeled and diced *see note 2
  • 1 tablespoon brown sugar, *see note 3
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white miso paste
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon cracked black pepper
  • sea salt, to taste
  • 400 g (2 ½ cups) tinned chickpeas, rinsed

Vegan Eggwash

  • 2 tablespoons non-dairy milk
  • 1 tablespoon maple syrup, or agave syrup
  • 3 tablespoons sesame seeds


  • Preparation: Prepare the vegan puff pastry (if using homemade) up to 2 days in advance. Wash and chop all your veggies and ingredients as specified in the ingredients list.
  • Rehydrate the soy protein: Mix the stock cube with 200ml boiling water and pour into a bowl with the textured soy - let it sit for 5-10 minutes while you move on to the next steps.
  • Fry: Heat 2 tablespoons of oil in a large saucepan or wok. When the pan is hot, add the diced red onion and cook for 2 minutes until they start browning.
    Add in the garlic and diced mushrooms and continue to cook on high heat for around 5 minutes, until evenly cooked.
  • To the pan, add the sugar, balsamic vinegar, soy sauce, dijon mustard, white miso, herbs, pepper, and salt. Stir and cook for another 30 seconds until the ingredients are caramelized.
  • Add the protein: To the pan, add the chickpeas and soaked textured protein and stir to combine. Remove from the heat.
  • Blend: Let the mixture cool for 10 minutes or so, then add it to a food processor and blend for several minutes until the mixture resembles a pâté consistency.
    Transfer the "sausage meat" to a large bowl and let it cool to room temperature.
  • Shape: Get 2 sheets of parchment paper, and divide the sausage meat onto each one into a long 16-inch strip. Tightly roll each one into a log - so you will have 2 16-inch "sausage logs".
    Place them in the fridge while you preheat your oven to 190°C/375°F fan (210°C/410°F conventional).
  • Vegan eggwash: Mix the non-dairy milk and maple syrup in a small bowl.
  • Roll: Roll out the puff pastry into a rectangle (16-inch X 14-inch). Divide it into 2 parts by slicing it down the center - parallel to the longer side.
    Add the 2 sausage logs on top of each pastry strip. Brush the pastry with some of the vegan egg wash.
  • Carefully roll each one, cutting away any excess pastry and making sure that the fold is underneath the sausage.
    Use a sharp knife to divide each roll into 5 sausage rolls (or more smaller ones if preferred). Place them on a baking sheet lined with parchment.
  • Cut slits on top of each roll and brush the surface with vegan eggwash, and sprinkle with sesame seeds.
  • Bake: Bake in the preheated oven for 20-25 minutes until golden brown and puffed.


  1. Vegan Puff Pastry: Prepare this at least 3 hours ahead of making the sausage rolls, preferably the night or the day before. Alternatively, use storebought vegan puff pastry.
  2. Chestnut Mushrooms: Peeling the mushrooms is optional, but results in a lighter-colored "sausage meat".
  3. Brown Sugar: Sub with coconut sugar, maple syrup, or agave syrup.


Serving: 1roll | Calories: 409kcal | Carbohydrates: 39g | Protein: 15g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Sodium: 511mg | Potassium: 264mg | Fiber: 7g | Sugar: 8g | Vitamin A: 32IU | Vitamin C: 2mg | Calcium: 113mg | Iron: 5mg
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