This recipe for gluten-free, vegan sausage rolls is super quick and easy to make. I’ve made a sausage mix using my favourite vegan sausages and spiked it with herbs, aromatics and walnuts. The onion, garlic and sage make this recipe feel like an instant classic and the walnuts add a little textural edge. Jus Rol makes a vegan and gluten-free puff pastry which is perfect for these sausage rolls. If you don’t need these to be GF, there are usually plenty of vegan-friendly puff pastry options in the freezer section of the supermarket (just make sure to check the ingredients).
If you don’t have a food processor or piping bag, check out the notes below for how you can still make these gluten-free vegan sausage rolls.
ingredients
½ large onion, roughly chopped
2-3 garlic cloves, peeled
4 vegan and gluten-free sausages, thawed if frozen
1 tsp. dried sage
1 tsp. dried thyme or mixed herbs
1 tsp. sea salt
½ tsp. black pepper
100g walnuts
1 packet Jus Rol GF puff pastry
non-dairy milk for brushing
onion seeds or sesame seeds for sprinkling
process
Pre-heat the oven to 180C and line a large baking tray with parchment paper.
Place all the ingredients in a food processor and pulse until the mixture resembles coarse breadcrumbs.
Place a piping bag, fitted with a 1.5cm round nozzle, into a tall glass (the glass will act as a stand to help you fill the piping bag). Transfer the sausage mixture into the piping bag and squeeze the mixture down towards the nozzle to remove any air bubbles.
Place the pastry on a large chopping board so that the long edge is parallel with your worktop. Cut the pastry into thirds, making the cuts perpendicular to the long edge of the pastry. Pipe the sausage mix along the middle of each piece of pastry and fold the pastry over to seal in the sausage mix, creating one seam to the side of the sausage roll. Seal the seam by pressing with a fork.
At this point, you should have three long sausage rolls. Brush them with non-dairy milk and sprinkle with onion or sesame seeds. Then cut each long sausage roll into six small sausage rolls (or your desired number).
Place the sausage rolls on your baking tray and bake for 30mins or until golden.
NOTES
Sausages – I like the Linda McCartney Linchonshire or Red Onion and Rosemary sausages.
Pastry – as mentioned in the intro I use the GF Jus Rol pastry. Jus Rol is a UK based brand and I’m not sure if you’ll find a GF/vegan puff pastry else where. If you fancy making your own I highly recommend the recipe by Aran Goyoaga in her book Cannelle et Vanille (I just sub the cultured butter for vegan).
What if I don’t have a food processor? You can still make these without a food processor. Grate your onion, mince your garlic and very finely chop the walnuts and sausages. Add all the ingredients to a bowl and use your hands to bring the mixture together.
What if I don’t have a piping bag? The piping bag makes the whole process neater and quicker but of course you can do it without one. Divide the sausage mix into three and use a spoon to place the mix on the pastry. Use your hands for any additional shapping. This mix can be a little sticky if you wet your hands before trying to shape the mix this will stop it from sticking to your hands.
