Vegan Sausage Rolls with Sage and Onion
Delicious vegan sausage rolls that are easily made even more special with sage and caramelised onion, or even more festive with chestnut and dried cranberries too!
Servings: 18 pieces
Calories: 143kcal
Ingredients
For Basic Sausage Rolls
- 320 g ready rolled Puff Pastry 1 sheet
- 325 g vegan sausages Around 8 small vegan sausages, or one package
- 1 teaspoon olive oil
- 2 tablespoon plant milk
For Sage and Onion Sausage rolls add:
- 1 medium red onion
- 1 teaspoon olive oil
- 30 g fresh sage
For Festive Sausage Rolls add:
- 100 g vacuum packed chestnuts
- 50 g dried cranberries
- 1 medium red onion
- 1 teaspoon olive oil
- 30 g fresh sage
Instructions
- If you're making the Sage & Onion or Festive versions, first finely chop your red onion and sautee until softened and caramelised.
- Finely chop any other ingredients you are using.
- Remove any 'skins' from the sausages (it depends on the kind of vegan sausages you have chosen, not all will have a skin)
- Once the onion is softened, mix all the filling ingredients together until they are well combined.
- Line an oven tray and heat your oven to 200c°/425F°
- Roll out the puff pastry sheet and cut into two long pieces.
- Lay a 'sausage' shape of the sausage mince down the length of both pieces.
- Fold over the pastry, sealing it with some water and crimping the edges with a fork.
- Brush with a little olive oil and plant milk for a nice shine.
- Cut into 2" pieces for appetizers, or into larger sausage rolls for snacks. If making larger rolls, carefully cut slits in the top to allow the pastry to expand and steam to escape.
- Lay out on a lined oven tray and bake for 10-15 minutes or until golden and crispy.
Nutrition
Calories: 143kcal | Carbohydrates: 14g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 240mg | Potassium: 37mg | Fiber: 1g | Sugar: 4g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 2mg