This is not a Greggs Vegan Sausage Roll… This is Gem’s Vegan Sausage Roll
I couldn’t believe the other day when using up some pastry from the freezer that I’d bought for Christmas, that it was inadvertently vegan. Who knew that the buttery tasting, flaky pastry was in fact sans animal products? Don’t you just love discovering an unlikely item is in fact vegan? I remember doing a celebratory circuit on the day I discovered Oreo’s were in fact vegan!
So, having discovered my favourite go to pastry was vegan as well as vegetarian, I knew immediately what I wanted to try, and that had to be a great tasting vegan sausage roll. Now please don’t get me wrong, on more than one occasion out shopping, a Greggs vegan sausage roll has had my back – soothing hunger pangs and filling a gap instantly for which I am eternally grateful. But I do yearn for something a little less dry, and a little more indulgent, and I knew it was completely achievable with the great vegan sausages in the supermarkets nowadays.
By simply applying some extra herbs, seasonings, and onion to the filling it tweaked the taste and turned a simple snack into something absolutely delicious. These rolls were packed full of flavour, ‘meaty’ but not in an off-putting way, and thanks to the pastry, flaky, light and utterly moreish.
They were so easy to make too, I urge you to give them a try. How about popping a few in the freezer, great for lunch boxes or for those times when only a sausage roll is what you fancy!
‘Better than Greggs’ Vegan Sausage RollCourse: starterDifficulty: Medium
Shop bought ready rolled puff pastry, make sure it’s vegan – I used Jus-roll 320g
6 vegan sausages, uncooked and must be the type with a casing – I can recommend Richmond Meat Free Vegan Sausages and Naked Glory Meat Free Vegan Sausages.
1 whole onion, diced finely
1 x ½ tsp of English mustard
1 pinch of white pepper
½ tsp of sage
½ tsp of smoked paprika
½ tsp of turmeric
½ tsp of garlic powder
½ tsp of onion powder
A good grind of rock salt and black pepper
A little Coconut oil for glazing, I promise the coconut flavour disappears.
- Skin the sausages, I promise it’s quite easy when you’ve discovered how to do it once, and then mash with the diced onion.
- Add the mustard and all of the herbs and seasonings and mix well.
- Carefully unroll the pastry, it’s a good idea to remove this from the fridge 30 minutes before you’re ready to use it. Cut in half lengthways to make two long strips.
- Halve the sausage mixture and lay each half along the long edge of one of the pastry strips, in a long sausage shape.
- Lightly fold over the pastry to encase the mix and paint a little coconut oil on the seam to seal, finishing with seal underneath. Do the same with the rest of the pastry and sausage mix. If you want to make cocktail sausage rolls slice them into the desired size now.
- Score some slits on the rolls with a sharp knife, and then brush all over the rolls with more coconut oil for a glossy coating.
- Transfer to a lined baking sheet and bake at 180c for 20-25 mins or until golden and crispy.
- If you are going to freeze some for a rainy day, you can stop after stage 5. Then when you want to use them, glaze before baking, no need to defrost first.
- Alternatively, you can cook them fully and freeze when cool, these will then only need 10 minutes or so to reheat in a hot oven before serving.