These Tofu and Mushroom Sausage Rolls are the best vegan sausage rolls out there. Packed with so much veggie goodness and heaps of savoury umami flavour. Enjoy mixture of mushrooms, smoked tofu, onions, garlic, miso (to name just a few) encased in crisp, flaky pastry. Definite crowd pleaser whatever the occasion.
As a family we do love meat-free sausage rolls. Not only are they quick and easy to make, super versatile and portable, but you can also make them super nutritious.
You might have already tried my Vegetarian Sausage Rolls or even Vegan Greggs Copycat ones - both really delicious.
With these tofu and mushroom sausage rolls I tried to pack in even more diverse ingredients my family might not otherwise like to eat (they all hate mushrooms!). And it definitely worked. They can't get enough of them despite there being purely whole food ingredients and no meat substitutes in the filling at all. Result!
Whether you are after a snack, something you can take on a hike, to a picnic, a party or any gathering - these tofu and mushroom sausage rolls are going to hit the spot.
They really are pretty perfect with their delicious, rich umami flavour and almost UPF-free (I am using shop-bought puff pastry).
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✔️ Why you'll love this recipe?
- Great meat-free alternative to your standard processed meat sausage roll that delivers on flavour and nutritional benefits.
- Perfect "vehicle" for ingredients not everyone might enjoy in their pure form. I'm looking at you mushrooms 🍄🟫.
- Easy "fast food" that is packed with whole foods and not full of processed rubbish.
- Really versatile and easy to adapt.
- Food prep heroes that freeze well and make fantastic leftovers.
- Lunch box friendly.
- Nut-free and easily made gluten-free too. Vegetarian or vegan depending on suggested ingredients used (option of adding egg and parmesan).
📝 Ingredients for making Tofu and Mushroom Sausage Rolls
Here's what you will need to make my Tofu and Mushroom Sausage Rolls:
Mushrooms - I've used chestnut mushrooms but you could use white, field mushrooms as well.
Onions + Garlic - These two are all about flavour. Perfect base to build that umami with. Feel free to substitute yellow onion with red one or perhaps few shallots.
***Pro Tip*** If you have some roasted garlic to hand, squeeze couple of cloves into the filling. You can then skip fresh garlic altogether. So, so good.
Smoked Tofu (firm or extra firm) - I'm a huge fan of smoked tofu which adds that smokey depth to the flavour and is simply delicious. Feel free to use regular tofu if you prefer or that's all that you've got. You could also use same amount of smoked or regular tempeh instead.
Carlin Peas - Now, this one might throw some of you but not to worry. These lovely peas are British-grown substitute for chickpeas or black lentils. They're famous for parched peas recipe originated in Lancashire that is served on and around Bonfire Night on 5th November. They are lovely and nutty in flavour and slightly firmer than chickpeas. If you can get hold of them then definitely do. In the UK you can get them in Holland & Barrett.
You can substitute them with chickpeas, black/brown/green lentils or even cooked chestnuts you get in vacuum packs .
Fresh Sage - My herb of choice here and it works so well. Feel free to swap it for some thyme, rosemary or marjoram. Make sure you adjust quantities of these to your own taste.
Tomato Puree and Miso Paste - Contributors to that umami flavour. Use any miso you've got - white, red or brown will all do.
Soya Sauce - Use tamari for gluten-free option.
Nutritional Yeast - For extra nutty/cheesy notes. If you're vegetarian you can add some veggie friendly parmesan instead or simply leave it out.
Puff pastry - Use your favourite shop bought puff pastry. If you're vegetarian feel free to go for all-butter type. Otherwise, lots of them are accidentally vegan (always check ingredients list). I normally go for ready-rolled but you can use a block and roll it out yourself. If you are gluten-free, go for gluten-free one.
Optional seeds to sprinkle on top - I love using nigella seeds (black onion seeds) but poppy or sesame seeds will be great too.
Salt and Pepper to taste.
Oil/Olive Oil of choice for sautéing and brushing on pastry.
🔪 How to make Vegan Tofu and Mushroom Sausage Rolls
Ingredient quantities & detailed instructions to be found in recipe card at the bottom of the post.
Preheat the oven to 200ºC/400ºF/Gas Mark 4.
Heat up a tablespoon of olive oil in a frying pan and gently sauté chopped onions and garlic (skip garlic if using roasted one later) until softened but not coloured 4-5 minutes. Make sure to give them a stir from time to time and even a little splash of water, once the pan dries out, to help them along.
Add chopped mushrooms and sage and cook them together with onions and garlic for about 5 minutes until collapsed and softened.
Next, add soya sauce, miso and tomato puree and mix them in cooking for another minute or so until well combined. Set aside.
Put carlin peas, tofu and nutritional yeast in a bowl of your food processor and give them a mix until you are happy with consistency. If using roasted garlic, squeeze it in here as well. You might want smooth or slightly chunkier puree, it's up to you.
At this point you can add mushrooms and puree them as well. Alternatively, if you prefer more texture in your sausage rolls, feel free to simply mix/fold them in with a spatula. I pureed mine.
To assemble your sausage rolls, unroll puff pastry sheet and cut it in half lengthwise.
***Pro Tip*** For best results and to prevent puff pastry from cracking as you unroll it, make sure you take it out of the fridge 10-15 minutes before you need it to allow it to come to room temperature. Don't take it out too early though as you will end up with warm and sticky mess.
Divide the filling evenly between two halves of the pastry, placing it roughly in the middle of each rectangle. Lift one side of the pastry over the filling on each of the halves following by the other side to create a tight roll.
***Pro Tip*** Depending on the size of your puff pastry, you might have more filling than you need and you might struggle to close up the pastry very neatly. If you are not fussed about the neatness you can gently stretch the pastry over to make it fit (that's what I did below). Alternatively, use less filling for super neat sausage rolls. Leftover filling can be used as sandwich spread.
Cut each roll into five even(ish) pieces and put (seam down) on a prepared baking sheet/tray lined with some baking paper.
Score them gently with a knife and brush them with some plant milk or olive oil (vegan) or beaten egg (vegetarian) and sprinkle some seeds of choice on top if you want.
Bake in preheated oven for approximately 20-25 minutes or until nice and brown. If you oven is a bit temperamental and likes burning things at the back, you might want to rotate your baking sheet half way through for more even baking.
Once done, let your sausage rolls cool slightly and enjoy!
🥡 Storing tofu and mushroom sausage rolls
Store: Tofu and mushroom sausage rolls are simply the best freshly baked and still slightly warm (not hot) but they keep and reheat really well too.
If enjoying on the same day you can keep them out at room temperature. For longer storage put them in an airtight container in the fridge for 3-4 days.
Reheat: For best flavour bring them to room temperature before enjoying or alternatively, reheat them in the oven or air fryer until nice and crisp again. I wouldn't recommend microwaving unless you like soggy pastry of course.
Freezing: These mushroom sausage rolls freeze beautifully both cooked and uncooked. Freeze for up to 3 months.
Make sure to open freeze them in single layer first until solid and then transfer them to a bag or container for easier storage. If freezing uncooked, keep them plain without brushing them with milk, oil or beaten egg and sprinkling with seeds, you will do it before baking.
Bake them from frozen by following the same instructions and adding extra 10 minutes or so of baking time (you want to make sure they're cooked through).
Cooked sausage rolls can be defrosted in the fridge overnight and eaten at room temperature or reheated.
***Pro Tip*** If they start to colour too much before they're fully baked, simply cover them gently with a piece of aluminium foil.
🍴 Serving Tofu and Mushroom Sausage Rolls
These lovey tofu and mushroom sausage rolls work really well as a stand alone crowd pleasing snack or finger food for any occasion.
Pair them with some baked beans, sweet potato fries or homemade chunky chips + your favourite veg and you got yourself delicious dinner.
Bowl of your favourite soup like this delicious butternut squash and red lentil soup and lunch is sorted.
Some delicious sides like these corn ribs, my vegan potato salad or some lovely homemade fresh tomato salsa will make lovely accompaniments too.
💭 Pro Tips
Taste, taste, taste your filling and adjust seasoning to your own preferences.
As we are using soya sauce/tamari and miso which are salty already, make sure you add salt (if any) gradually, tasting as you go, as once you add it you won't be able to take it away.
Feel free to make your veggie sausage rolls bigger or smaller. Different occasions might call for different size. Lots of mini ones will be perfect for parties and as picnic food and for lunch boxes.
If you have time, let your filling cool down in the fridge for half an hour or so after adding cooked mushrooms and before assembling sausage rolls. It will make it easier to work with. Wetting your hands when handling the filling helps too.
You can use a little bit of water to help seal the pastry when filling. I don't find it necessary but some find it helpful.
For neatly cut sausage rolls pop long rolls in the fridge once filled for about 30 minutes to firm up. They will cut easier and neater.
❓FAQ
Simply make sure you use tamari instead of soya sauce and gluten-free puff pastry. All the other ingredients are naturally gluten-free.
The recipe is vegan but I have also included the option of using beaten egg for glazing the pastry and swapping nutritional yeast for parmesan for those of my readers who are vegetarians.
Have you tried my Tofu and Mushroom Sausage Rolls?
Please consider giving it ⭐️⭐️⭐️⭐️⭐️ rating in recipe card below and share your views or tips in the comments.
📋 Recipe
Tofu and Mushroom Sausage Rolls
Ingredients
- 250 g mushrooms cleaned and roughly chopped
- 1 large onion peeled and roughly chopped
- 2 garlic cloves peeled and roughly chopped; see notes
- 6 g fresh sage leaves roughly chopped; see notes
- 200 g firm smoked tofu drained and pressed to get rid of too much moisture
- 200 g cooked carlin peas or chickpeas or black/green/brown lentils or chestnuts If using tinned, make sure they're drainer, rinsed and dried from excess moisture.
- 1 teaspoon tomato puree
- 2 teaspoon heaped miso any miso will be fine
- 1 tablespoon nutritional yeast optional or substitute with some grated veggie friendly parmesan if vegetarian
- 1 tablespoon soya sauce or tamari
- 1 tablespoon olive oil for sautéing + optional extra for brushing over pastry
- 320 g ready rolled puff pastry or a block and roll it out
- salt and pepper to taste
- nigella seeds or poppy seeds or sesame seeds to sprinkle on top (optional)
- Plant milk or beaten egg to brush over pastry
Instructions
- Preheat the oven to 200ºC/400ºF/Gas Mark 4.Heat up a tablespoon of olive oil in a frying pan and gently sauté chopped onions and garlic (skip garlic if using roasted one) until softened but not coloured 4-5 minutes. Make sure to give them a stir from time to time and even a little splash of water, once the pan dries out, to help them along.1 large onion, 2 garlic cloves, 1 tablespoon olive oil for sautéing
- Add chopped mushrooms and sage and cook them together with onions and garlic for about 5 minutes until collapsed and softened.250 g mushrooms, 6 g fresh sage leaves
- Next, add soya sauce, miso and tomato puree and mix them in cooking for another minute or so until well combined. Set aside.1 teaspoon tomato puree, 1 tablespoon soya sauce or tamari, 2 teaspoon heaped miso
- Put carlin peas, tofu and nutritional yeast in a bowl of your food processor and give them a mix until you are happy with consistency. If using roasted garlic, squeeze it in here as well. You might want smooth or slightly chunkier puree, it's up to you.At this point you can add the mushrooms and puree them as well or if you prefer more texture in your sausage rolls, feel free to simply mix/fold them in with a spatula. I pureed mine.Taste and season to taste if needed.200 g firm smoked tofu, 200 g cooked carlin peas or chickpeas or black/green/brown lentils or chestnuts, 1 tablespoon nutritional yeast, salt and pepper to taste
- To assemble your sausage rolls, unroll puff pastry sheet and cut it in half lengthwise. ***Pro Tip*** For best results and to prevent puff pastry from cracking as you unroll it, make sure you take it out of the fridge 10-15 minutes before you need it to allow it to come to room temperature. Don't take it out too early though as you will end up with warm and sticky mess.Divide the filling evenly between two halves of the pastry, placing it roughly in the middle of each rectangle. Lift one side of the pastry over the filling on each of the halves following by the other side to create a tight roll.***Pro Tip*** Depending on the size of your puff pastry, you might have more filling than you need and you might struggle to close up the pastry very neatly. If you are not fussed about the neatness you can gently stretch the pastry over to make it fit (that's what I did below). Alternatively, use less filling for super neat sausage rolls. Leftover filling can be used as sandwich spread.320 g ready rolled puff pastry
- Cut each roll into five even(ish) pieces and put (seam down) on a prepared baking sheet/tray lined with some baking paper.Score them gently with a knife and brush them with some plant milk or olive oil (vegan) or beaten egg (vegetarian) and sprinkle some seeds of choice on top if you want.nigella seeds or poppy seeds or sesame seeds to sprinkle on top (optional), Plant milk or beaten egg
- Bake in preheated oven for approximately 20-25 minutes or until nice and brown. If you oven is a bit temperamental and likes burning things at the back, you might want to rotate your baking sheet half way through for more even baking.Once done, let your sausage rolls cool slightly and enjoy!
Notes
- Nutritional information is approximate, per sausage roll based on 10 rolls, will differ depending on ingredients used and should be treated as a rough guideline only.
- If you happen to have some roasted garlic you can squeeze couple of cloves directly into filling when mixing it and leave out fresh garlic.
- Fresh sage can be substituted with other herbs like thyme, rosemary or marjoram. Use to taste.
- Leftovers will store in the airtight container in the fridge for 3-4 days. Freezer friendly before and after baking.
- For more information on ingredients, possible substitutions, storing and freezing see 📝 Ingredients for making Tofu and Mushroom Sausage Rolls and 🥡 Storing Tofu and Mushroom Sausage Rolls
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