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Vegan Sausage Rolls
This recipe packs in loads of vegetables – and flavour. These sausage rolls would make a great addition to any picnic or BBQ.
1 red onion, peeled and roughly chopped
1 red pepper, roughly chopped
1 courgette, roughly chopped
2 cloves of garlic, peeled and sliced
1 tbsp paprika
1 tbsp oregano
3 tsp dried chilli flakes
Pinch of salt and pepper
2 tbsp tomato puree
1 tbsp Dijon or French mustard
1 tbsp chopped basil
1 tbsp chopped coriander
1 can (400g) butterbeans or cannellini beans
½ lemon, juice
1 box (240g) vegetable suet
2 rolls of ready-made puff pastry (320g each) the ‘just-rol’ brand is usually vegan
2 tsp Dijon mustard (for glaze)
2 tsp golden syrup (for glaze)
1 tsp sesame seeds (optional)
Pre-heat the oven to 170C
In a food processor, pulse the garlic, red onion, courgette and red pepper until you have very small chunks. If you don’t have a food processor, you can finely dice them all. Transfer the small vegetable chunks to a pan with 1 tbsp olive oil and heat on medium high for 6-8 minutes.
Once the vegetables have begun to soften, add the paprika, chilli flakes, tomato puree, mustard, oregano and butter beans. Fry for a further 10 minutes before adding the lemon juice, basil and coriander. Add a good pinch of salt and pepper, taste and add more if needed.
Give everything a good mix and turn off the heat. Finally add your vegetable suet mix and stir again.
Leave this mixture to cool completely and pop into the fridge for a further 2 hours (or overnight). You want the mixture to be cold and firm, it makes it much easier when rolling the sausage rolls.
Whilst you’re waiting for your vegetable mixture to firm up, roll your pastry out on a cutting board and using a knife divide the pastry in half lengthways and into thirds widthways, so you’re left with 6 equal squares. Repeat with the second roll of pastry.
To make the glaze, mix the golden syrup and mustard in a small bowl.
Once the mixture is firm, spoon it equally between each square of pastry (making sure the mixture is in the centre of each square). Using your hands, spread the mixture out into a sausage shape across the middle of the pastry, ensuring there is an equal amount of pastry left on either side. You want this sausage shape to be about the same thickness as a chipolata.
Using a pastry brush or your fingers, brush a little water onto one side of the pastry on each square. Bring this side over the mixture to meet the pastry on the other side. Use a fork to press down firmly to seal.
Once you’ve repeated this process with every square, score the top of each sausage roll 3 or 4 times with a knife and brush over the glaze. Finish with a sprinkling of sesame seeds.
Bake in the oven for 30-35 minutes until the pastry has puffed up and is nice and golden. If some of the filling has leaked out, don’t worry, you can easily push this back into the ends of the sausage roll using the back of a spoon. This is easiest to do whilst the sausage rolls are still hot.
Allow the sausage rolls to cool a little and then serve!
You can make these sausage rolls ahead of time and keep them in the freezer. Once you’ve rolled and glazed them, simply pop them in a Tupperware in the freezer and cook straight from frozen whenever you want!