These Gluten-Free Vegan Sausage Rolls are:
- crispy and flaky
- full of flavour
- seriously moreish!
Having finally mastered an easy, undetectably vegan and gluten-free pastry recipe, I was keen to use it to make more than just a load of pies. So, I got thinking about savoury recipes, and came up with sausage rolls!
The pastry dough is made using buttery coconut oil, and a mixture of gluten-free flour (you can substitute this with rice flour, or if you’re not gluten-free, plain all-purpose flour also works), and ground almonds.
The almonds help to bind the dough together, and work to create a light, crisp and flaky texture. As a bonus, they also add some extra protein and fibre.
Another reason I love this pastry dough is how low-maintenance it is: there’s no need to chill it beforehand, and I used a sheet of greaseproof baking paper in place of a floured surface, which makes clean-up infinitely easier.
I decided to make a chorizo-flavoured filling – it’s bean-based and seriously delicious. I used kidney beans as they have a great colour, but you can use similarly neutral-flavoured white beans such as cannellini beans, haricot beans or butter beans, or even black beans.
The chorizo flavour comes from a blend of garlic, smoky paprika, earthy cumin, fragrant oregano, tangy vinegar, umami-packed miso and soy sauce (or tamari), and cayenne for a little heat. Also crucial are the sundried tomatoes – you can use oil-preserved or dried ones, but remember to soak according to instructions on packet if using the latter.
I was seriously surprised to taste this mixture and discover it actually has a flavour remarkably similar to chorizo!
The final step involves glazing the pastry with agave syrup before baking, which adds a subtle sweetness that works wonders to balance out the deeply savoury chorizo flavours.
These Gluten-Free Vegan Sausage Rolls are equally delicious eaten hot straight from the oven as they are served cold, so they’re a fab make-ahead appetiser for parties and other gatherings. They’re also delicious in packed lunches!
I really hope you’ll love these Gluten-Free Vegan Sausage Rolls! For more great plant-based appetisers, check out my:
- Chickpea Mayo Coconut Bacon Lettuce Wraps
- Muffin Tin Sushi Cups
- Lazy Falafel Lettuce Wraps
- Tofu Katsu Sushi Lettuce Wraps
- Lazy Samosa Lettuce Cups
- Healthy Caramelised Nuts
- Vegan “Crispy Duck” Lettuce Wraps
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
These Gluten-Free Vegan Sausage Rolls are crispy and flaky, full of flavour and seriously moreish!
- 400 g (14oz) tinned kidney beans, drained and rinsed (or sub white beans or black beans)
- 1 garlic clove, peeled
- 5 sundried tomatoes (soaked if using dried ones)
- 1 teaspoon coconut oil (or olive oil)
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 1 teaspoon dried oregano
- Pinch cayenne chilli pepper, to taste
- 1 teaspoon apple cider vinegar (ensure gluten-free if necessary)
- 1 heaped teaspoon miso (ensure gluten-free if necessary)
- 1 teaspoon soy sauce (or tamari if gluten-free)
- Salt + pepper, to taste
- 30 g (1/8 cup) coconut oil
- 75 g (3/4 cup) gluten-free flour, plus more for rolling (or sub rice flour, or plain all-purpose flour if not gluten-free)
- 75 g (3/4 cup) ground almonds
- Pinch of salt
- 1 teaspoon agave syrup
- 1 teaspoon unsweetened almond milk
- 1 teaspoon poppy seeds or sesame seeds
Add all ingredients to a food processor or blender and whizz until completely smooth
Taste and adjust seasonings if necessary
Preheat the oven to 180 degrees (350 degrees)
Combine the coconut oil, ground almonds, flour and salt in a bowl, along with about 7 tablespoons of water, until it forms a firm dough - add the water a few tablespoons at a time so that you don’t add too much!
You can keep this pastry dough in the fridge for up to a day if you like, but there is no need to chill it before using
Lay out a sheet of greaseproof baking paper on a counter. Sprinkle the surface of the paper and a rolling pin with a generous amount of flour
Take 1/2 of the pastry dough and use the rolling pin to roll it into a rectangular shape, as thin as you can without it breaking
Use a knife to cut this dough vertically in half and then cut it horizontally into 5 pieces, so that you have 10 mini rectangles in total
Take a heaped teaspoon of the filling and place into the centre of each mini rectangle, then roll one side of the pastry on top of the filling and roll over onto the other side to create a ‘blanket’ of pastry
Lay out the sausage rolls on a baking sheet lined with greaseproof baking paper
Repeat until the rest of the pastry dough has been used up - any leftover filling makes a delicious pâté to spread on toast
Mix together the agave syrup and almond milk, and use your finger tips or a pastry brush to spread it over the tops of all of the sausage rolls
Sprinkle over poppy seeds or sesame seeds
Bake in the oven for around 30 minutes, until the pastry crust is firm to the touch and golden brown
Tastes best when fresh, but keeps covered in the fridge for up to a few days
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