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vegan sausage rolls

These hors d’oeuvres came about in the latest challenge video on YouTube… the vegan appetizer challenge! I’m completely serious when I tell you that I had a vision of making these and knew exactly what mix of herbs, spices, and binders to throw into the mix. It was divine intervention… I swear. The first time I made them (in the video below) they turned out perfect. Watch the battle for the best party hors d’oeuvres now!

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vegan sausage rolls

You've been warned... this recipe is pure gluten! They might as well be called gluten rolls. But every good vegan knows that seitan is part of a balanced diet!

Course Appetizer
Cuisine American
Keyword mushrooms, puff pastry, vegan sausage
Prep Time 40 minutes
Cook Time 12 minutes
Total Time 52 minutes
Servings 40 pieces
Author Lauren Toyota


  • 1 pkg vegan puff pastry (made with vegetable shortening)
  • 2 C roughly chopped kale, stems removed
  • 1 C sliced cremini mushrooms
  • 1 C sliced yellow onion
  • 2 garlic cloves, roughly chopped
  • 2 tbsp olive oil
  • 1 tsp fennel seeds
  • 1 tsp dried or fresh thyme
  • 1/2 tsp dried oregano
  • 1/2 tsp dried sage
  • 3/4 C navy beans or white kidney beans
  • 2 tsp sea salt
  • 1 tsp ground pepper
  • 2 tbsp nutritional yeast
  • 1/2 C vital wheat gluten
  • 1/3 C vegetable stock
  • 1/2 C packed italian parsley
  • 1/4 C all-purpose flour, for rolling out pastry
  • 2 tbsp vegan butter, melted


  1. Pre-heat oven to 425°F.

  2. In a large pan sauté onion, mushroom, and garlic in olive oil over medium heat for 4 to 5 minutes.

  3. Then add in fennel seeds, thyme, oregano, and sage and stir occasionally for another 3 to 4 minutes until the mixture is browned and cooked through. Toss in the kale upon the last couple minutes of cooking so that you wilt the kale but don't over cook it. It should still appear bright green.

  4. Add this mixture to a food processor with navy beans, sea salt, ground pepper, nutritional yeast, vital wheat gluten, vegetable stock, and parsley.
  5. Process until the mixture comes together to form a ball of dough. It should be sticky and elastic to the touch. That indicates the gluten has activated and your mixture will be chewy in texture, sort of like sausage, when it's cooked even more in the puff pastry.
  6. Flour your counter or rolling surface and rolling pin with all purpose flour. Your puff pastry should be thawed in the fridge prior to rolling it out. It will also already be a rectangle shape so you just need to roll it out thinner. The final rectangle size I was working with was approximately 25" wide x 8" high.
  7. Cut this large rectangle into 5 smaller rectangles, cutting down the shortest edge. The size should be approximately 4 1/2"-5" wide x 8" high
  8. Form a 1" - 1 1/4" log with the sausage mixture, lengthwise on top of the puff pastry. Now you should be able to roll the pastry around the filling once over with a bit of an overlap to seal the dough. Roll it and then slice the log into 8 pieces that are approx. 1" in diameter x 1 1/2" wide from end to end.
  9. Place the sausage rolls on a parchment paper lined baking sheet. Brush the tops of the rolls with melted butter. Bake for 10 to 12 minutes or until puffed, golden in colour, and flaky.

  10. Serve with a dipping sauce of your choice or mix together grainy mustard and maple syrup 3:1 in a small dish! It is actually quite a nice dipping sauce for thesevand super easy to make too!

Recipe Notes

I haven't tried it, but I would guess that after you've cut the sausage roll into small pieces, you could freeze these between parchment paper and bake at a later time. Bake from frozen as per the instructions.


  • Jessica 3 years ago

    What are the beans that you put in the food processor along with the rest? Because they’re not in the recipe?

    • Lauren Toyota 3 years ago

      aah you’re fast! haha navy beans. That’s what happens when you draft a post at 3:30 am 😀

      • Jessica 3 years ago

        Yeah, I have a party on Friday and wanted to make both yours and John’s recipes! So I went over to the blog immediately after watching the video so I can do groceries tomorrow 😀

  • bec 3 years ago

    can you sub out the gluten for something else if you’re intolerant?

  • Lexi 3 years ago

    Would oat flour be a good sub for the Gluten?

  • Patt 3 years ago

    I don’t think you can sub out the vital wheat gluten. It is what makes the sausage hold together and be chewie. This recipe is sort of a seitan thing. You need the wheat gluten:it is vital. Get it? See what I did there?

  • sarah 3 years ago

    yummmm these look so good. I’m going to try them out tonight but just make them as a sausage and cook in a pan.

  • Haley Bowes 2 years ago

    Hi Lauren, I’d like to trick my family with these over Thanksgiving. May I ask where you found vegan phyllo in Toronto? Also, if you haven’t already, check out Good Rebel at Dundas and Brock. It is an all vegan grocer that just opened and they have all of the weird and wonderful vegan things one could ask for. Thank you for all of the brilliant recipes!

    • Lauren Toyota 2 years ago

      I found it at Fiesta Farms. It’s not phyllo (but they do have that too) – it is PUFF PASTRY!

  • Sara 2 years ago

    Hey Lauren,
    Im using vwg for the first time and have made your sausage rolls, im not sure if theyre cooked on the inside or not cause its still quite soft and gooey like, should it be more thick and meaty?

    • Lauren Toyota 2 years ago

      mine definitely had a bit of a chew to them! not gooey.

    • Cathy 2 years ago

      I pre-cooked the wheat gluten mixture, as if making sausages etc., for not quite as long as if making sausages, about 10 mins less, because you are going to cook again, with the pasty on. I formed into long sausage shapes, then steamed them. Wheat gluten will need at least 40 mins of cooking time, so pre-cooking is essential, imo.

      It really did come out so good, one of the best sausage roll recipes I came across!

  • Hanna 2 years ago

    Hey Lauren, I’m from germany and we don’t have anything like vital wheat gluten and I don’t even know what that is, so do you know any substitutes vor vwg?

    • Josh 2 years ago

      Just look for ‘Seitan Fix’ which is usually 100% wheat gluten.

  • Jessie 2 years ago

    Hey Lauren, I’m planning on making these for Christmas morning (ya I’m waaaay ahead of myself here). My family is pretty traditional and have PC sausage rolls every Christmas since the beginning of time. I wondered what you thought about using Jenne @sweetpotatosoul’ s sausage recipe for these. Would you cook the sausage first or roll from raw like you did here?

  • Morgan 2 years ago

    I wanted to know if anyone had frozen these before cooking and if it worked out because I am planning on making them for Christmas eve dinner and won’t be home during the day to cook or the day before and I may have to prepare these a couple days before (I know I’m super ahead of myself, just wanted to be prepared lol)

    • Liz 2 years ago

      I did! they turned out pretty good! Altough I did not use the same pastry. Lauren uses a frozen puff pastry and as far as I know you’re not supposed to re-freeze ready-made puff pastry that has been thawed.
      I used a fresh ready-made vegan puff pastry that they sell here in the supermarkets in the Netherlands, called ‘Tante Fanny’. Because it’s fresh and you buy it refrigerated I thought it would be fine to freeze it!

  • Belinda 2 years ago

    Can anyone tell me what i can use as a substitue for the vital gluten? would water and ground flax work to bind it?

  • Oriana 2 years ago

    Could I make the filling in advance and keep it in the fridge for a day until I can roll them in the pastry?

    • Lauren Toyota 2 years ago

      I believe that would be fine. I haven’t tried it but there’s not reason it shouldn’t work

  • Catherine 2 years ago

    Made these for Christmas and froze some of them. Just reheated at 375 for about 10-15 minutes delicious!

  • MJ 2 years ago

    FYI – I baked these first, then froze them. Then I simply re heated them in the oven from frozen at the same temperature. They turned out perfect!

  • Ruth Scott 2 years ago

    I’m new to your blog and found you guys through YouTube I love your videos. These are amazing recipes thanks for sharing them.

    • Lauren Toyota 2 years ago

      awesome! So glad you found us. Thanks Ruth!

  • Lisa Burbidge 1 year ago

    These are UN. REAL. I just pre-made them for a party this weekend and I am so impressed. Followed the recipe very closely, though I only had dried parsley so I used about 2.5 tbsp of that, and I followed one of the comments and quickly cooked up the mushroom mixture before rolling them (maybe 5 mins or so in the pan). My only thing is that I found them to be quite salty so I will reduce the salt next time. A+ recipe!!

  • Danielle Jeaurond 1 year ago

    LAUREN! Killing it again! These are unbelievable! Thank you for creating yet another recipe that I can amazing my non-vegan family with at our upcoming family gathering for Christmas dinner! This was my first time working with vital wheat gluten and you are absolutely correct that it really adds to the ‘meaty’ texture.

    FYI to everyone else looking to create this masterpiece, I required two packages of pre-rolled puff pastry to make these without them bursting at the seams!


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