Vegan Sausage Rolls (Gluten-Free)

These Vegan Sausage Rolls are crispy and flaky, with a flavourful sausage meat filling made using onions, mushrooms, walnuts and beans. A quick and easy vegetarian sausage rolls recipe that's just as good as Greggs - even meat eaters will love them! They're also gluten-free and much healthier than traditional sausage rolls!  

I decided to make bite-sized sausage rolls as they're easier to make (especially when using gluten-free pastry!) and are the perfect size and shape for serving as an appetizer - especially for Thanksgiving, Christmas or Easter!

How to make this recipe

Scroll down to the bottom of the post for the full recipe.

For the sausage:

• Fry the onion and garlic for around 10 minutes until softened.

• Add the mushrooms and fry for a further 5 minutes until softened.

• Place the cooked onion, garlic and mushrooms in a food processor along with all the other ingredients.

• Blend briefly until just combined - you'll want it to be easy to stick together but still retaining some texture.

• Taste and adjust seasoning if necessary.

For the pastry:

• Combine the coconut oil, ground almonds, flour and salt in a glass mixing bowl with about 7 tablespoons of water, until it forms a firm dough.

Tip: Add the water a few tablespoons at a time so that you don’t add too much!

• Lay out a sheet of baking paper on a counter. Sprinkle the surface of the paper and a rolling pin with a generous amount of flour.
• Take half of the pastry dough and use the rolling pin to roll it into an even 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 rectangular baking tray lined with baking paper.
• Repeat until the rest of the pastry dough has been used up.
• Mix together the agave syrup and almond milk in a small bowl, and use your fingertips, a pastry brush or a small spoon 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 20 minutes, until the pastry crust is firm to the touch and golden brown.

How long do these keep for?

These Sausage Rolls taste best eaten on the day they're made, but they can be stored covered in the fridge for up to a couple of days.

Can they be made ahead or frozen?

These sausage rolls are delicious hot or cold, so they can be made ahead. For best results, I would recommend making them on the day they're going to be eaten.

However, they can be frozen and keep in the freezer for up to a couple of months. For best results, I'd recommend freezing them as soon as they've cooled down from the oven.

How do you reheat them?

To reheat frozen vegan sausage rolls, leave them to partly thaw at room temperature for one hour, then bake them in an oven preheated to 180 degrees Celsius (350 degrees Fahrenheit) for 15-20 minutes. Keep an eye on them to make sure they don't burn!

Substitutions you can make

• You can use any type of mushrooms - I used chestnut/button mushrooms.
• You can replace the white beans with green lentils or puy lentils.
• You can replace the gluten-free flour with rice flour.
• You can replace the gluten-free flour with plain flour if you don't need them to be gluten-free.
• You can use shop-bought puff pastry instead of the homemade pastry.
• You can use my vegan chorizo recipe to make chorizo sausage rolls!
• You can replace the agave syrup with any other sweetener.
• You can replace the almond milk with any other plant-based milk.

Serving suggestions

• They can be enjoyed as a picnic or packed lunch with a salad or sandwiches.
• They also make a great appetiser, and can be served alongside other appetisers such as Vegan Mushroom Pâté, a Vegan Cheese Ball, Candied Nuts or French Onion Dip!

More vegan appetisers

• Muffin Tin Sushi Cups
• Crackers
• Vegan Mushroom Pâté
• Italian Hummus
• Vegan Cheese Ball
• Vegan French Onion Dip
• Candied 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 #rhiansrecipes on Instagram! Thank you.

Watch how to make this recipe

Vegan Sausage Rolls (Gluten-Free)

These Vegan Sausage Rolls are crispy and flaky, with a flavourful sausage meat filling made using onions, mushrooms, walnuts and beans. They're also gluten-free and much healthier than traditional sausage rolls!  

4.22 from 55 votes

Print Pin Rate

Course: Main Course, Snack

Cuisine: British

Keyword: gluten-free sausage rolls, vegan pigs in blankets, vegan sausage rolls

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Servings: 20 sausage rolls

Calories: 98kcal

Author: Rhian Williams

Ingredients

For the sausage:

• ▢ 1 tablespoon coconut oil (or sub olive, vegetable or rapeseed oil)
• ▢ 1 onion , diced
• ▢ 2 garlic cloves , minced
• ▢ 70 g (2.5 oz) mushrooms , sliced (I used chestnut/button mushrooms)
• ▢ 50 g (½ cup) walnuts
• ▢ 400 g (14 oz) tin of white beans , drained and rinsed (cannellini, haricot or butter beans)

• ▢ 2 tablespoons nutritional yeast
• ▢ Few sprigs (½ teaspoon) fresh rosemary (you can use dried, but fresh has so much more flavour!)
• ▢ 1 teaspoon miso (ensure gluten-free if necessary)
• ▢ Salt + pepper to taste

For the pastry:

• ▢ 30 g (⅛ cup) coconut oil
• ▢ 75 g (⅔ cup) gluten-free flour blend plus more for rolling (or sub rice flour, or plain all-purpose flour if not gluten-free)
• ▢ 75 g (⅔ cup) ground almonds (almond meal) *
• ▢ Pinch salt to taste
• ▢ 7 tablespoons water
• ▢ 1 teaspoon agave syrup (or sub any other sweetener)
• ▢ 1 teaspoon unsweetened almond milk (or any other plant-based milk)
• ▢ 1 teaspoon poppy or sesame seeds (optional)

Instructions

For the sausage:

• Heat up the oil and add the onion and garlic once hot.
• Fry for around 10 minutes until softened.
• Add the mushrooms and fry for a further 5 minutes until softened.
• Place the cooked onion, garlic and mushrooms in a food processor along with all the other ingredients, and blend briefly until just combined - you'll want it to be easy to stick together but still retaining some texture.
• Taste and adjust seasoning if necessary.

For the pastry:

• Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
• 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!
• Lay out a sheet of baking paper on a counter. Sprinkle the surface of the paper and a rolling pin with a generous amount of flour.
• Take ½ of the pastry dough and use the rolling pin to roll it into an even 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 baking paper.
• Repeat until the rest of the pastry dough has been used up - any leftover filling makes a delicious pâté!
• Mix together the agave syrup and almond milk in a small bowl, and use your fingertips, a pastry brush or a small spoon 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 20 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 couple of days.

Video

Notes

*You can alternatively use almond flour.

• You can use shop-bought puff pastry instead of the homemade pastry. Most shop-bought puff pastry is naturally vegan, and many supermarkets stock gluten-free puff pastry too. 
• They can be frozen and keep in the freezer for up to a couple of months. For best results, I'd recommend freezing them as soon as they've cooled down from the oven.
• To reheat frozen vegan sausage rolls, leave them to partly thaw at room temperature for one hour, then bake them in an oven preheated to 180 degrees Celsius (350 degrees Fahrenheit) for 15-20 minutes. Keep an eye on them to make sure they don't burn!

Nutrition Facts

Vegan Sausage Rolls (Gluten-Free)

Amount Per Serving

Calories 98 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 2g10%

Sodium 13mg1%

Potassium 135mg4%

Carbohydrates 9g3%

Fiber 2g8%

Sugar 1g1%

Protein 3g6%

Vitamin C 0.6mg1%

Calcium 29mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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