Vegetarian Kimchi Sausage Rolls

These vegetarian kimchi sausage rolls are a perfect twist on a classic British snack. They are made using delicious Richmond meat-free sausages and are flavoured with mozzarella, gochujang, and pan-fried kimchi. I used puff pastry to make these rolls deliciously flaky and buttery.

Vegetarian kimchi sausage rolls: ingredients

You will need just 8 ingredients to make these kimchi sausage rolls:

• Kimchi 
• Puff pastry
• Vegan sausages
• Gochujang
• Spring onions 
• Mozzarella 
• Soy milk 
• Black sesame seeds 

How to make vegetarian kimchi sausage rolls

Sausage rolls are surprisingly easy and simple to make. Firstly, make the filling. Simply add the sausage meat, kimchi, gochujang, spring onions, and mozzarella in to a large bowl. Combine the ingredients together using your hands.

Then, roll out the pastry and arrange the sausage meat to form one large log slightly to the right of centre along the length of the pastry. Brush the shorter edge with the soy milk. Fold the wider edge of the pastry over the sausage and crimp the edges with a fork.

Brush the roll with soy milk and sprinkle over the sesame seeds. Slice the sausage roll into 8 pieces and place onto a lined baking tray.

Finally, bake in a pre-heated oven for 30 minutes, or until the pastry is golden brown and the sausage meat is cooked through.

Which pastry for sausage rolls

I use puff pastry for making sausage rolls. It is buttery and flaky and tastes amazing with the sausage filling.

I always use ready-rolled puff pastry from the supermarket. Making puff pastry is a long and difficult process and the supermarket stuff always tastes just as good.

Pro tips

• Freeze your pastry before using. If you let the pastry get too warm before cooking it may not puff up as well as it should. I always put my pastry in the freezer for 10 minutes before using to ensure it stays cold.
• Preheat the oven. Preheat the oven and make sure it is hot when you put in the sausage rolls. This will also ensure the puff pastry rises well.
• Pan-fry the kimchi. You don’t want your sausage mixture to be too wet when you use it. Fry the kimchi until most of the liquid has been evaporated.
• Use soy milk to glaze the sausage rolls. Eggs are often used to brush pastries to give them shine. I prefer to use soy milk because it stops any egg from being wasted.

Similar recipes

If you liked this recipe check out more of my recipes:

• Vegan caramelised onion sausage rolls
• Sweet potato and feta pastries
• Pea and potato curry puffs
• Cheese and garlic crescent rolls

Vegetarian kimchi sausage rolls

5 from 1 vote

Flaky puff pastry sausage rolls with a kimchi, mozzarella, and gochujang filling.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 8 sausage rolls

Course: Snack

Cuisine: Fusion

Calories: 417

Ingredients Method

Ingredients

  

• 130g/4½oz kimchi drained and chopped
• 2 tsp vegetable oil
• 320g/11¼oz ready-rolled puff pastry
• 450g/15¾oz vegan sausage meat, casing removed I used Richmond
• 1 tbsp gochujang
• 5 spring onions finely chopped
• 125g pizza mozzarella diced
• soy milk to glaze
• black sesame seeds to sprinkle

Method

 

1. First, stir fry your kimchi. Heat the vegetable oil in a medium sized frying pan. Add in your kimchi and fry, over a medium heat, for 5 minutes, stirring often, until the liquid has evaporated.
2. Preheat the oven to 200℃/180℃ ( fan 390℉/355℉).
3. Combine the sausage meat, kimchi, gochujang, spring onions, and mozzarella in a bowl. Season with salt and pepper and combine well using your hands.
4. Lay out your puff pastry sheet. Shape your sausage meat in a large log down the length of the pastry, slightly to the right of centre.
   
5. Brush the shorter edge with soy milk. Fold over the pastry from the left hand side and roll tightly. Fold over the remaining pastry and seal using a fork.
   
6. Slice into 8 equal sausage rolls. Brush each roll with a little milk and sprinkle over some sesame seeds.
   
7. Bake for 30 minutes until golden brown and the sausage meat is cooked all the way through.