Vegan Sausage Rolls

Vegan Sausage Rolls

If you’re looking for a vegan finger food recipe for your next dinner party or weekend appetizer, you’ve come to the right place. These vegan sausage rolls are straightforward to make, and the taste is highly reminiscent of the real thing.



The filling includes vital wheat gluten, with various fresh spices added to simulate the true sausage taste. The rolls come out of the oven super crispy, and the smell that fills the kitchen makes it hard to wait until they’re cool enough to eat. Regardless of whether you enjoy them dipped in a sauce or not, they won’t disappoint. 

Vegan Sausage Rolls

Vegan Sausage Rolls


Makes about 32 rolls

Prep time

Active time:

Total time:

How it's made

Preheat the oven to 400°F (200°C)


2 tbsp olive oil


Heat the oil in a pan.


1 medium yellow onion, minced


Place the onion into the pan and sauté for 5 minutes over medium heat, or until translucent.


2 garlic cloves, minced


Add garlic to the pan and cook for 1 minute.


1 cup mushrooms, diced


Add mushrooms and spices and cook for another 5 minutes, or until there is no liquid left in the pan. Once done, remove the pan from the heat and let cool for 20 minutes.

1 tsp fresh oregano, minced

½ tsp fresh rosemary, minced

½ tsp fresh thyme, minced

½ tsp salt

¼ tsp pepper


¾ cup pinto beans, mashed


Add the rest of the ingredients to the mushroom mixture and mix for about 3 minutes, or until the mixture starts becoming stretchy.

½ cup vital wheat gluten

3 tbsp nutritional yeast

1 tsp yellow mustard


1 package vegan puff pastry, defrosted


Roll out the dough and cut into 5x10 inch rectangles. Spread ⅛th of the wheat gluten mixture on one half of the rectangle - lengthwise. Fold the other half of the dough over the filling.


1 - 2 tbsp unsweetened non-dairy milk, or water


Wet the edges of the dough and fold the empty side over the filling. Using a fork, seal the edges by pressing the fork into the dough. Cut the filled dough into 4 rolls. Wet the top of each roll with either milk or water, and sprinkle with sesame seeds.

1 tbsp sesame seeds


Repeat filling the remaining dough as described above. Place the rolls on a baking sheet covered with parchment paper. Bake for 20 - 25 minutes, or until the rolls become golden brown.

Helpful tips

These rolls are best eaten while warm. They can also be stored in the fridge for up to 4 days and eaten cold. If you feel inspired and want to make a larger batch, these can be rolled and frozen, and baked later.

Sometimes we like dipping these in a sauce, such as our Roasted Garlic Pizza Sauce or the Ranch Dip.