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!
