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 vegan sausage rolls. I 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!
This recipe is pure gluten! It’s used to make the sausage-like filling and the puff pastry was a frozen pre-made one, of course, made with all-purpose flour. Feel free to experiment on your own to make this gluten-free, but I for one think it’s too delicious to tinker with!
vegan sausage rolls
Party on with these bite size vegan sausage rolls made with savory seasonings, mushrooms, white beans, and kale!
- 1 package 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 black pepper
- 2 tbsp nutritional yeast
- 1/2 C vital wheat gluten
- 1/3 C low-sodium vegetable stock
- 1/2 C packed italian parsley
- 1/4 C all-purpose flour, for rolling out pastry
- 2 tbsp vegan butter, melted
Preheat oven to 425°F.
In a large pan, sauté onion, mushroom, and garlic in olive oil over medium heat for 4 to 5 minutes.
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.
Add this mixture to a food processor with navy beans, sea salt, ground black pepper, nutritional yeast, vital wheat gluten, low-sodium vegetable stock, and parsley.
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.
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.
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.
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.
Place the sausage rolls on a parchment paper lined baking sheet. Brush the tops of the rolls with melted vegan butter. Bake for 10 to 12 minutes or until puffed, golden in color, and flaky.
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 these and super easy to make, too!
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.