These flaky puff pastry vegan Christmas sausage rolls are flavoured with sage, onion, and cranberry sauce. They are the perfect holiday treat to serve at your next Christmas party! I love enjoying these warm dunked in gravy.
Ingredients
To make these vegan Christmas sausage rolls, you will need:
- Vegan sausages, casing removed – I used Richmond meat-free sausages
- Vegan sage and onion stuffing mix
- Vegan puff pastry
- Cranberry sauce
- Plant milk
- Dried sage
- Gravy to serve, optional
How to make vegan Christmas sausage rolls
Firstly, preheat your oven to 200℃/180℃ fan (390℉/355℉). Line a baking tray with baking parchment.
Secondly, add together the vegan sausage meat, sage and onion stuffing mix, and half a tablespoon of water into a large bowl. Mix by hand until well combined.
Roll out the puff pastry sheet. Spread the cranberry sauce down the length of the pastry leaving 2cm down one side of the pastry and around 8cm on the other side. Brush the short end with plant milk.
Shape the sausage meat into a log shape covering the cranberry sauce. Fold the pastry over the sausage meat and fold together the ends of the pastry. Use a fork to crimp the edges of the pastry.
Then, brush the the sausage roll all over with plant milk. Sprinkle dried sage over the roll before slicing into 8 equal sized pieces.
Place the rolls well spaced apart on the lined baking tray.
Finally, bake for 25 minutes, or until the pastry has puffed up and turned golden.
Serve dunked in gravy!
Tips and tricks
Here are some useful tips and tricks to make sure your sausage rolls turn out perfectly every time:
- Keep the puff pastry chilled. To ensure your pastry puffs up nicely in the oven you must not let it get too warm whilst you construct the sausage rolls. I like to put it in the freezer for 10-15 minutes before I prepare the rolls.
- Preheat your oven. Another way to ensure your pastry puffs up well is by preheating the oven. The pastry must be chilled and go straight into a hot oven to achieve the best results.
- Use fresh sage leaves. If you prefer, you can top each sausage roll with a fresh sage leaf instead of sprinkling over dried sage. This will make your rolls look extra pretty.
Vegan Christmas Sausage Rolls: similar recipes
If you liked this recipe, you may also like more of my pastry treats:
Vegan Christmas Sausage Rolls
Ingredients
Method
- Start by preheating your oven to 200℃/180℃ fan (390℉/355℉). Line a large baking tray with baking paper.
- In a large bowl combine together the vegan sausages (casing removed), stuffing mix and water.
- Roll out your puff pastry. Spread the cranberry sauce down the length of your pastry leaving 2cm at one edge and around 8cm on the other side (see picture).
- Shape the sausage meat into a log covering the cranberry sauce. Brush the shorter edge of pastry with plant milk.
- Fold the pastry over the sausage meat folding the edge together (see picture). Use a fork to seal the edges.
- Brush the roll with more plant milk and sprinkle over the dried sage.
- Slice into 8 equal sized sausage rolls. Arrange on the baking tray well spaced apart.
- Bake for 25 minutes until the pastry is golden and puffed up and the sausage meat is cooked all the way through.
- Once cool enough to eat, enjoy dipped in gravy!
Love these with the Richmond sausages, don’t even taste vegan!!