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!
1teaspoon(1teaspoon)poppy or sesame seeds(optional)
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.
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!