So we are coming very close to Christmas now, and if you are going into a mild panic because you have friends coming over and they are vegetarian, and you have no idea what party food to serve then this recipe is for you. These vegetarian sausage rolls are really easy to make, they taste amazing and they will definitely impress your vegetarian guests. But hey, you don’t need to save them just for guests, I thoroughly recommend making these just for yourself too. These sausage rolls will also fill your home with the most delicious, Christmassy aromas and get you in that lovely festive mood.
I have made a few different variations of sausage rolls in the past, and they have mostly been meaty sausage rolls, however, I really wanted to make a vegetarian sausage roll that meat lovers would really love. Good enough that they won’t miss the meat. As always, the ultimate test is will my “real” sausage roll loving girl dig these vegetarian substitutes? This is a girl who loves nothing better than a warm, meaty, sausage roll and has been known to sneak off with her dad to have a sneaky sausage roll. I always find out though as there is usually some evidence left lurking in the passenger seat of our car!
Anyway, I knew if these vegetarian sausage rolls were to pass the test they would have to taste pretty good! And I’m happy to report that this recipe passed the test with flying colours. Phew! A mixture of mini portobello mushrooms, Puy lentils, chestnuts with herbs and garlic make for the perfect filling. The addition of red currant jelly really makes the difference, it adds a little richness and depth to the flavour of these rolls, so please don’t skip this bit. Whole grain bread crumbs hold the mixture together and if you use a good, all butter puff pastry you will have the best vegetarian sausage rolls.
These veggie sausage rolls really are best served warm, and we like them with a little ketchup, but I know some of you like mustard with your sausage rolls so whatever rocks your boat. I quite like a spicy beetroot ketchup with these too. They will keep, in the fridge, for 2 days, however, they lasted just one day in my house! You could also freeze these if you wanted to make them ahead of time. Freeze them when they are filled and cut into individual rolls, place them on baking trays, place them in the freezer for a couple of hours, then when they are frozen take them off the trays and place in labelled freezer bags. Freeze for up to 3 months, defrost and brush with egg wash before cooking.
Vegetarian Sausage Rolls
- 1 tbsp olive oil
- 1 medium (180g) brown onion finely chopped
- 150 g mini portobello mushrooms wiped clean then chopped
- 1 heaped tsp butter
- 1 heaped tbs thyme leaves
- 2 heaped tbs finely chopped fresh rosemary
- 2 fat cloves of garlic minced
- 1 x 250g pack of cooked Puy lentils
- 1 x 180g pack of cooked chestnuts roughly chopped
- 1 tsp vegetable bouillion
- 150 ml freshly boiled water
- 1 heaped tbs red currant jelly
- 1/4 tsp cracked black pepper
- 1/4 tsp sea salt + more for the pastry
- 40 g fresh breadcrumbs, I used whole grain bread
- 1 375g sheet of all butter puff pastry
- 2 tbsp milk
- 1 egg whisked
- Preheat the oven to 180 degrees C, 356F.
- Heat the oil in a large saute pan over a medium heat. Add the onion and cook until soft, about 10 minutes. Then add the mushrooms and the butter and cook for another 5 minutes or until the mushrooms release their juices. Now add the thyme, rosemary and garlic and cook for about 2 minutes.
- In a small jug mix the hot water and the vegetable bouillon. Add the lentils and the chestnuts to the mushrooms then stir in the vegetable stock and the red currant jelly. Cook over a low to medium heat until the juices evaporate. Now stir in the breadcrumbs, salt and pepper then leave to cool.
- Once the filling has cooled roll out the pastry, roll it out a little more with a rolling pin. I had a rectangle of 35cm x26cm.Cut the pastry in half lengthways, you should have two long rectangles.
- Divide the filling in two then place the filling along the pastry and shape into a long sausage, leaving more room on the side you will be turning over the filling.Fold over the pastry, wrapping the filling in the pastry. Brush the edges of the pastry with milk then seal the edges with a fork.Cut the long sausage roll in half then place in the fridge for 20 minutes.
- Take the sausage rolls out of the fridge and place on two baking trays lined with baking paper. Cut the sausage rolls into smaller rolls, I had 16 sausage rolls, then bake in the oven for 30 to 35 minutes.
- The sausage rolls should be a deep golden brown colour and the pastry should be crisp when they are done. Remove from the oven and leave to cool slightly on the tray.
- Serve warm with good quality tomato ketchup or a little English mustard.
- Calories are per sausage roll and are approximate.
- Want to make these sausage rolls vegan? Swap the butter for olive oil, use vegan puff pastry and in place of the egg wash try a vegan eggwash, try 2 tablespoons of a non-dairy milk mixed with 1 tablespoon of maple syrup then brushed over the pastry.
More Lovely Veggie Appetizers:
- Roasted Cherry Crostini with Ricotta
- Stuffed Mini Portobello Mushrooms
- Loaded Veggie Nachos
- Stuffed Mini Portobello Mushrooms
- Aubergine Rolls with Feta and Sun-Dried Tomatoes
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