Tofu and Mushroom Sausage Rolls

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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.

Course Lunchbox, Party Food, Picnic Food, Snacks

Cuisine British, International

Keyword tofu and mushroom sausage rolls, vegan sausage rolls, vegetarian sausage rolls

Prep Time 25

Cook Time 25

Total Time 50

Servings sausage rolls

Calories 242kcal

Author Jo Allison

Equipment

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

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 soafter 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.

Nutrition