Golden, puff pastry sausage rolls filled with a delicious mushroom, chestnut and thyme filling. These are perfect for adding to lunchboxes or serve with baked beans for a simple nursery-style dinner and watch them disappear quickly at parties.
Don't you just love a good sausage roll?
Biting into that crisp, golden pastry and hitting the rich, tasty filling.
You can't beat them and you don't have to miss out if you're vegetarian or vegan either. They are super simple to make.
And don't they look good?
Vegan Sausage Rolls
Vegan or vegetarian sausage rolls can be made by encasing veggie sausages in pastry and baking, but for a real flavour hit, try making your own filling.
For these vegan sausage rolls I went for a seasonal twist and used mushrooms and chestnuts as the main ingredient.
I flavoured the mushroom and chestnut mix with garlic, soy sauce and fresh thyme.
Vegetarian sausage rolls would use egg to bind the mixture, but I used peanut butter.
How to serve vegan sausage rolls
I'm going to show I have no class here. I like to dunk sausage rolls in ketchup. I know, but it tastes so good. If that's not for you, then here are a few ideas of how to serve them.
- Cold in lunchboxes with crunchy vegetable sticks
- Hot with chips (fries) and baked beans for a nursery style dinner
- As party food, everyone loves a sausage roll at a party
- With a tomato chutney or cranberry sauce at Christmas
- Cold with potato salad and a green salad
- As part of a buffet
- Sliced into small pieces and served on a vegan cheeseboard with cheese, olives and chutney
- Hot, wrapped in foil to keep them warm to eat on Bonfire Night
- For dinner with onion gravy, mash and vegetables
also try -Mini Tomato Pastry Bites
Chestnut Mushrooms
I used chestnut mushrooms for these sausage rolls because they have a nice nutty flavour.
Chestnut mushrooms are the same kind of mushrooms as white mushrooms but they are slightly different, with their brown top and nutty flavour.
They are high in antioxidants and vitamin B6. They also contain potassium, selenium, copper and folate.
How do you clean mushrooms?
Never wash or submerge mushrooms in water. They will soak the water up and go soggy.
Mushrooms should either be wiped with damp kitchen paper or peeled.
Personally I like to peel mushrooms, although this method only works with large flat mushrooms and white and brown button mushrooms. I doesn't work with wild mushrooms, which have to be sorted through and wiped.
also try - Scottish Mushroom Stew
Cooking chestnuts
Chestnuts can be boiled or roasted.
To roast chestnuts, cut a slit in each nut, then roast in a tray for half an hour until the skins start to peel off and they are soft inside.
To boil chestnuts, cover with cold water, bring to the boil and simmer for 3 to 4 minutes. Refresh them with cold water and peel off the skins.
Chestnuts can also be bough pre-cooked in sachets.
These are the type I used for this recipe. Quick and convenient, with all the work done for you.
Health benefits of chestnuts
It's important to include nuts and seeds in a balanced vegetarian or vegan diet. A handful each day can really make a difference or add them to recipes like this one.
Chestnuts are rich in fibre, potassium, phosphorus, vitamin B2 and vitamin E. They also contain traces of iron.
also try -Spicy Lentil Vegan Sausage Rolls
Fresh Thyme
Thyme pairs really well with mushrooms and the flavour really sings in these sausage rolls without overwhelming any of the other flavours.
You could use dried thyme in this dish too as it is lightly cooked with the onions. Fresh thyme does give a better flavour as dried thyme can lose it's flavour the longer the jar is open.
Thyme is a member of the mint family and is grown across Europe and it's available all year round.
How do you prepare thyme?
Wash it under cold water and pat dry with kitchen paper.
To remove the leaves, take a stalk at a time and pull your fingers along the stalk against the leaves and they will drop off.
Once you have a pile of thyme leaves you can add them to dishes or chop them for a finer finish.
Also tryVegan Haggis Sausage Rolls
Puff Pastry
Shop-bought puff pastry is usually suitable for vegetarians and vegans. Avoid the pastry that says all butter, as it is exactly that. Check the back of the pack before buying,
Puff pastry can be bought in a block or ready rolled. You get more height and puff from the block, but ready rolled is ready to use and a very quick option.
Take the pastry out of the fridge 20-30 minutes before you want to use it to allow it to come to room temperature. It will be easier to roll or unroll (depending if you are using a block or ready-rolled).
for a real Christmas treat try myVegan Christmas Feast Sandwich
How do you get golden puff pastry without egg?
Puff pastry is usually brushed with an egg wash or milk before baking for that golden finish.
For that golden finish on a vegan pastry dish, brush the pastry with olive oil or rapeseed oil before baking.
If you don't brush the pastry with plant milk or oil, they will come out very pale and won't take on that beautiful golden colour.
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Make these sausage rolls for lunch and lunchboxes; serve them with beans for a comforting and easy nursery style dinner; serve them at birthday parties and on buffets or serve them at Christmas with some tomato chutney.
How to make vegan sausage rolls
Step 1 - Onions and thyme
In a large frying pan, saute the onion and garlic until soft and translucent. Don't worry if they take on a bit of colour, that's fine for this recipe.
Add the thyme and cook for another minute or two.
Step 2 - Mushrooms and chestnuts
Add the mushrooms, season with salt and pepper and cook until soft.
Add the chopped chestnuts and soy sauce, then crumble over some vegetable stock cube. Stir in and cook for 2-3 minutes until the flavours have a chance to mix together.
Step 3 - Blend
Spoon the mushroom and chestnut mixture into a food processor.
Add porridge oats (oatmeal) and peanut butter to bind the mixture together.
Whizz into a pate type texture, but don't over-blend, you still want texture.
Step 4 - Pastry
Roll your block of pastry into a long rectangle or unroll your ready-rolled puff pastry.
Cut down the middle lengthways so you have two long strips.
Divide the mixture between the two strips and place in a line down the middle of each strip.
Step 5 - Roll the pastry
Pour some water into a small bowl and brush along the far side edge of the pastry with water. I just dipped my finger in the water and worked it along the edge but you could use a pastry brush.
You don't want to much water, just to dampen the edge to help the pastry stick together.
Lift the edge of the pastry nearest to you and pull slightly as you wrap it over the filling, then roll so the join is underneath.
Cut each long sausage roll into four pieces.
Do the same for your other strip of pastry.
Cut diagonal slashes in each sausage roll, to let out steam as it cooks.
Step 6 - Glaze
Place the sausage rolls on a floured or lined baking sheet. Leave a space between each.
Brush each sausage roll with rapeseed oil or olive oil for that golden finish.
Step 7 - Bake
Bake in a pre-heated oven for 20-25 minutes until the pastry is crisp and golden and the sausage rolls are cooked through and hot.
Serve and enjoy!
Scroll down for the full recipe, which is printable.
also try -Rumbledethump Pies
Puff Pastry Recipes
If you enjoy these sausages rolls you may also like to try my , when served with new potatoes and vegetables, makes a wonderful dinner, my Layered Veggie Burger Pies which all the family will love or my Easy Mediterranean Tarts which can be served for lunch or dinner.
Also check out my 25 Awesome Puff Pastry Recipes for Vegans.
mushroom sausage rolls, sausage rolls, vegan sausage rolls, vegetarian sausage rolls, Christmas sausage rolls, savory pastries, savoury pastries
lunch
British, vegan
Yield: 8 sausage rolls
Author: Jacqueline Meldrum
Mushroom & Chestnut Sausage Rolls
Golden, puff pastry sausage rolls filled with a delicious mushroom, chestnut and thyme filling. These are perfect for adding to lunchboxes or serve with baked beans for a simple nursery-style dinner and watch them disappear quickly at parties.
prep time: 25 Mcook time: 20 Mtotal time: 45 M
ingredients:
- 1 tbsp rapeseed oil, plus extra for brushing pastry
- 1 onion, chopped
- 2 cloves garlic, crushed
- 250g mushrooms, chopped
- 180g cooked chestnuts, roughly chopped
- 1 tbsp soy sauce
- 3 sprigs fresh thyme, leaves pulled
- 1/2 vegetable stock cube
- salt and pepper
- 3 tbsp porridge oats
- 1 tbsp peanut butter
- 320g/1 packet of puff pastry
instructions:
How to cook Mushroom & Chestnut Sausage Rolls
- Preheat the oven to 200c/180c fan/400f/gas mark 6 and line a large baking sheet.
- Take your ready rolled puff pastry out of the fridge to come to room temperature.
- In a large frying pan saute the onion and garlic in rapeseed oil until soft, then add the thyme.
- Add the mushrooms, season with salt and pepper and cook gently for a few minutes until the mushrooms are soft.
- Add the chestnuts, soy sauce and crumble over half a vegetable stock cube, then cook gently for a couple of minutes.
- Add porridge oats (oatmeal) and peanut butter to bind the mixture together, then addthe mixture into the bowl of a food processor and blend until it becomes a pate like consistency, but still quite coarse as you want some texture.
- Unroll your puff pastry. You can use the paper it comes on as baking paper or move it to your lined sheet and cut the pastry down the middle lengthways so you have two long strips.
- Heap half the mixture along the middle of each pastry strip lengthways and brush a little water along the edge of the pastry furthest away from you.
- Lift the edge of the pastry nearest you, stretching a little and pull it over the filling and roll into a long sausage, placing the join underneath.
- Cut each long sausage roll into 4 sausage rolls.
- Move them slightly apart, giving them room to rise.
- Cut 3 or 4 slashes on the top of each sausage roll to let the steam out and brush each pastry with a little rapeseed oil.
- Bake for 20-25 minutes until golden and crisp.
- Enjoy!
NOTES:
You may also use a block of pastry and roll into a long rectangle.
These sausage rolls can be frozen before they are baked.
Once baked these sausage rolls can be kept in the fridge for 2-3 days.
If you don't have a food processor, you could chop the mushroom/chestnut mixture finely, then mix in a bowl with the oats and peanut butter.
Calories
327.46
Fat (grams)
18.97
Sat. Fat (grams)
2.71
Carbs (grams)
34.73
Fiber (grams)
2.86
Net carbs
31.86
Sugar (grams)
4.16
Protein (grams)
5.45
Sodium (milligrams)
282.49
Cholesterol (grams)
0.39
Created using The Recipes Generator
