These quick & easy vegan sausage rolls are my take on famous Greggs vegan sausage rolls (but better)! Super versatile, they make perfect snack, party & buffet food, lunchbox offering or even dinner! To top it all off, they are healthier too!
Deliciously flaky, puff pastry vegan sausage rolls are one of my kids' favourite snacks and you really cannot beat homemade ones.
Most of the time I try to make them entirely with whole plant foods like in my Veggie Sausage Rolls recipe but there is also time and place for these super quick and easy Greggs copycat vegan sausage rolls.
I make them using widely available vegan sausages with few extras to add some wholesome goodness and of course more flavour.
Read on and see for yourselves!
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✔️ Why should you try this recipe?
- The best homemade vegan sausage rolls
- Perfect vegan fast food
- Quick & easy to make
- Extremely versatile - snack, party food, buffet food, lunchboxes, dinner
- Healthier version of Greggs vegan sausage rolls yet as delicious
- Great for making ahead and meal prep
- Loved by all ages
🥘 Ingredients and substitutes
Vegan Sausages - I like using Richmond Meat-Free sausages (UK) for this recipe and they definitely work best if you want the flavour to be as close to Greggs ones as possible. However, if you're not fussed, simply use your favourite vegan sausages.
Cannellini Beans - I couldn't help myself and just had to include some wholesome ingredients in my vegan sausage rolls.
I went for cannellini beans as they make perfect meat substitute and I wanted for the colour to match that of sausages as closely as possible.
Beans provide extra bulk which means you only need one pack of sausages and more importantly you get some wholesomeness thrown in too.
If you don't have cannellini beans, butter beans or even chickpeas will work well too.
Onion, Garlic & Celery - Some more wholesome goodness and of course heaps of flavour too!
Sage & Onion Stuffing Mix - Yes, that's right, even more flavour.
If you don't have stuffing mix to hand, it can be substituted with some regular or panko breadcrumbs with added teaspoon of onion powder and ½ teaspoon of dried sage.
Puff Pastry - I like to use ready-rolled type but feel free to get a block and roll it out yourself.
Did you know that most of ready rolled puff pastry are vegan (at least here in the UK)? As long as it doesn't state "all butter" on the packaging you can safely assume it's vegan although I would always encourage you to check the label just to be sure!
There isn't really a substitution for puff pastry although you could use vegan shortcrust pastry if you wanted to.
🍽 Equipment
Good and sharp chef's knife - for chopping
Non-stick Frying pan - for sautéing your onion and celery mixture
Large bowl - for mixing your vegan sausage roll filling
Pastry brush - for brushing prepared sausage rolls with some plant milk before baking
Baking sheet - preferably non-stick or simply lined with some baking paper
Optional stick blender or food processor for pureeing beans but simple fork will do the job nicely too!
💭 Pro Tips
- Take puff pastry out of the fridge 15-20 minutes in advance to make it easier to unroll without it cracking.
- On related note, don't leave it out of the fridge for much longer than that as it will get sticky and more difficult to work with as it warms up.
- Don't forget to peel the skin off your vegan sausages. I wouldn't recommend squeezing "meat" out of it as it's much thinner than on regular sausages and it will simply break apart in your hands. Peeling is much easier.
- Feel free to make bigger sausage rolls than my mini ones. You can also make them even more Greggs like by cutting lattice on your pastry.
- You might like sprinkling some sesame or poppy seeds over your pastry after you brush it with some plant milk for that extra touch.
🥡 Storing
As you can imagine, vegan sausage rolls are simply the best when freshly baked.
If you intend to eat them within a day you can safely keep them out on the kitchen counter.
Any leftovers to be kept for longer than that should be stored in the fridge in the airtight container for up to 3 days.
They can be eaten cold or gently warmed up in the oven, air fryer or even microwave (but only if you don't mind soggy pastry).
❄️ Freezing
Vegan sausage rolls freeze really well both cooked and uncooked.
Freeze them for up to 3 months for best texture after defrosting.
Freezing uncooked sausage rolls
Once assembled (no plant milk wash at this point), place your vegan sausage rolls in a single layer on a tray that will fit in your freezer and flash freeze them until solid.
Once frozen you can transfer them to freezer friendly bag of container without the worry that they are all going to stick together.
There is no need to defrost uncooked sausage rolls as they can be baked from frozen.
Simply follow the instructions in the recipe card below adding extra 10 minutes to baking time.
In case they start to brown too much on top before they're fully baked, simply cover them loosely with some aluminium foil which should help.
Freezing cooked sausage rolls
You can freeze leftover cooked and cooled vegan sausage rolls by flash freezing them in a single layer until solid first as above.
Once frozen, transfer them to freezer friendly bag or container.
Defrost at room temperature on the kitchen counter for an hour or so and warm up in the oven, air fryer or microwave or eat cold.
📖 Variations
I kept these vegan sausage rolls super simple but you can always jazz things up a bit depending on the mood or occasion.
- Try spreading some cranberry sauce on top of your sausage meat for that festive/winter vibe. You could even add some finely chopped cooked chestnuts into the mix.
- Mix grated bramley apple into your sausage filling.
- How about some grated vegan cheese added into the mix? Some fresh parsley will add a bit of colour too!
- How about caramelised red onions? Instead of using regular onion, use couple red ones and slice them instead of chopping. Sautee them slowly in some olive oil until nice and caramelised. Add a splash of balsamic vinegar or blackberry vinegar if you've got some and add into your sausage filling.
You could also use shop bought red onion chutney and spread it on top of your sausage filling.
- Last but not least, for those super hectic and lazy times, feel free to use nothing else but vegan sausages (you might want to use 2 packs for the same amount of sausage rolls). They will still be tasty and literally no faff at all.
🍴 Serving suggestions
Have I mentioned already how versatile these are? They are fantastic at parties, buffets, picnics and whenever you need small, portable and picky type food.
We often have these for lazy dinner with some baked beans, salad and sweet potato chips or my baked polenta chips with leftovers ending up in kids lunchboxes the following day.
They make perfect accompaniment to any soup or salad and of course make perfect snack on their own or with simple sauces. Tomato ketchup, pickle or your favourite chutney will be great!
❓FAQs
Yes you can, in fact they are great for advance meal prep.
You can either prepare the filling in advance and store it in the fridge until you're ready to assemble and bake your sausage rolls or prepare them fully and store in the fridge until ready to bake for up to 2 days.
Yes you can. For details see - Freezing.
You can keep them out on the kitchen counter if eaten on the same day they're baked. Leftover can be kept in the airtight container in the fridge for up to 3 days.
🔪 How to make Vegan Sausage Rolls?
Ingredient quantities & detailed instructions to be found in recipe card at the bottom of the post.
Heat up some oil in a non-stick frying pan and sauté chopped onions, celery and garlic until nice and soft but not too coloured.
Peel the skin off the sausages and put them in a large bowl.
Preheat the oven to 190C(fan)/375F/Gas Mark 5.
To the bowl with sausages add pureed or mashed beans, sage and onion stuffing mixture and sautéed veggies.
Season with some salt and pepper and give it all a good mix until well combined.
To assemble, roll out your puff pastry sheet and cut it in half lengthwise.
Divide sausage filling mixture into two and place it in the middle of each rectangle forming two long sausage like shapes.
Roll one side of each pastry rectangle over the filling following up with other side making sure that it is overlapping nicely and completely encasing the filling.
Place both long sausage rolls seam side down and cut into 12 mini sausage rolls each.
Place them onto prepared baking sheet (lined with baking paper if not quite non-stick), score them gently with a knife if you want to and brush over some plant based milk. Feel free to sprinkle some sesame or poppy seeds.
Bake in preheated oven for 25 minutes until your sausage rolls are nice and brown. If your oven is anything like mine you will want to turn baking tray around half way through to ensure even baking.
Once done, let them cool slightly and enjoy!
Have you tried my Vegan Sausage Rolls?
Please consider giving it ⭐️⭐️⭐️⭐️⭐️ rating in recipe card below and share your views or tips in the comments.
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📋 Recipe
Vegan Sausage Rolls
Equipment
- 1 Non Stick Baking Sheet 34 x 32 cm* lined with baking paper if not so non-stick
- 1 Stick Blender* or a fork
Ingredients
- 8 vegan sausages (1 pack) I use Richmond Meat-Free (UK)
- 1 400g tin cannellini beans drained, rinsed and pureed or mashed with a fork
- 1 celery stalk finely chopped
- 1 onion finely chopped
- 2 garlic cloves minced or finely chopped
- 30 g sage and onion stuffing mix see notes
- 2 tablespoon cold pressed rapeseed oil or olive oil
- ½ teaspoon salt or to taste
- freshly ground pepper
- 320 g ready rolled puff pastry sheet make sure it's vegan; frozen pastry should be defrosted
Instructions
- Heat up some oil in a non-stick frying pan and sauté chopped onions, celery and garlic until nice and soft but not too coloured. Set aside to cool slightly.
- Peel the skin off the sausages and put them in a large bowl.
- Preheat the oven to 190C(fan)/375F/Gas Mark 5.
- To the bowl with sausages add pureed beans, sage and onion stuffing mixture and sautéed veggies.
- Season with salt and pepper and give it all a good mix until well combined.
- To assemble, roll out your puff pastry sheet and cut it in half lengthwise.
- Divide sausage filling mixture into two and place it in the middle of each rectangle forming two long sausage like shapes.
- Roll one side of each pastry rectangle over the filling following up with other side making sure that it is overlapping nicely and completely encasing the filling.
- Place both long sausage rolls seam side down and cut into 12 mini sausage rolls each.
- Place them onto prepared baking sheet (lined with baking paper if not quite non-stick), score them gently with a knife if you want to and brush over some plant based milk. Feel free to sprinkle some sesame or poppy seeds.
- Bake in preheated oven for 25 minutes until your sausage rolls are nice and brown. If your oven is anything like mine you will want to turn baking tray around half way through to ensure even baking.
- Once done, let them cool slightly and enjoy!
Notes
- Nutritional information is approximate, per serving based on 24 servings and should be treated as a rough guideline only.
- Butter beans or chickpeas will also work in place of cannellini.
- Sage and onion stuffing mix can be substituted with some regular or panko breadcrumbs with added teaspoon of onion powder and ½ teaspoon of dried sage.
- Leftovers can be stored in the airtight container in the fridge for up to 3 days.
- Freezer friendly. See - Freezing for details.
- Take puff pastry out of the fridge 15-20 minutes in advance to make it easier to unroll without cracking.
- On related note, don't leave it out of the fridge for much longer than that as it will get sticky and more difficult to work with as it warms up.
- Don't forget to peel the skin off your vegan sausages.
- Feel free to make bigger sausage rolls than my mini, bite-size ones. You can also make them even more Greggs like by cutting lattice on your pastry.
- You might like sprinkling some sesame or poppy seeds over your pastry after you brush it with some plant milk for that extra touch.
Please leave a comment & rating if you've made my recipe! Feel free to ask questions too, I reply to all!