Easy Homemade Vegan Sausage Rolls recipe made with puff pastry, vegan sausage, and a special ingredient!
Course Appetizer
Cuisine British
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Total Time 45 minutesminutes
Servings 24rolls
Author Two Market Girls
Ingredients
Sausage Rolls:
4vegan sausages(we use Field Roast)
425gpuff pastry sheet
Cranberry Mustard:
35g(⅓ cup) frozen cranberries
15mL(1 tbsp) water
5mL(1 tsp) maple syrup
2sprigsfresh thyme
80g(⅓ cup) smooth dijon mustard
Topping:
15mL(1 tbsp) non-dairy milk
15mL(1 tbsp) maple syrup
2tbsppoppyseeds
Instructions
To make cranberry mustard:
To a small sauce pan add the frozen cranberries, water, maple syrup, thyme, and flour. Stir until thickened and you get a jam consistency. Set aside to cool for about 10 minutes. To a food processor add the cranberry jam and smooth dijon mustard and blend until smooth. Set aside.
To make sausage rolls:
Preheat oven to 400F
Cut puff pastry sheet into rectangles as long as the sausage and enough to roll around each sausage - about 3 inches.
To the puff pastry sheets spread the cranberry mustard leaving about 1inch on either end without any mustard. Keep any extra for dipping later.
Place the sausage on the puff pastry and roll. Cut into bite sized pieces and place on a lined baking sheet. Repeat for each sausage.
To make a vegan egg wash, mix non-dairy milk and maple syrup until combined. Brush onto each sausage roll. Sprinkle sausage rolls with poppyseeds.
Bake in preheated oven for 20-25 minutes or until golden brown.