I love traditional sausage rolls even though they are not something I eat very often. And in the hope of introducing a more plant-based variety of food, these vegetarian sausage rolls are a great addition for a yummy breakfast treat, midmorning snack, lunch and especially for a picnic. You can add chopped walnuts if you like which I have come across regularly in recipes for vegan rolls. I also use a mixture of butter beans and borlotti beans. Kidney beans can work as an alternative to the borlotti with a stronger flavour. And finally, I use chestnut mushrooms here but have been known to use oyster or a mixture of mushrooms chopped or blitzed.
Vegetarian Sausage Rolls
Healthy plant based sausage roll. Perfect picnic food
You can add chopped walnuts if you like which I have come across regularly in recipes for vegan rolls. I also use a mixture of butter beans and borlotti beans. Kidney beans can work as an alternative to the borlotti with a stronger flavour. And finally, I use chestnut mushrooms here but have been known to use oyster or a mixture of mushrooms chopped or blitzed.
- 1 400g tin of butter beans, rinsed & drained
- 300g borlotti beans, rinsed & drained
- 2 spring onions, chopped or 1 shallot
- 1 medium garlic clove peeled and smashed
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ dried oregano
- ½ thyme
- ½ tsp harrisa paste – optional
- 150g chestnut mushrooms (or your choice of variety)
- 2 sundried tomatoes from a jar
- 500g ready-made puff pastry (sheets are easier to work with)
- Egg wash, a little mix or some melted butter to seal & glaze the pastry
- Take your pastry out of the fridge so it’s at room temperature when you need it. Prepare your egg wash or melted butter then leave to one side. Egg wash is just a beaten egg with a drop of water. Milk will also work.
- In a blender, pulse the beans until they have broken down, almost like a paste. Then pop in a bowl along with your herbs, paste and salt and pepper to season. Don’t mix it together yet.
- In the same blender, pulse your spring onions, sundried tomatoes and mushrooms until fine but not a paste. more crumbly. Add to the bean mixture and mix everything together with your hands so it’s combined. If you are using walnuts, blitz them separately before adding.
- Pop your oven on to Pre-heat at 200C. Line a large tray with parchment and give it a light grease or spray of oil.
- Lie one pastry sheet flat, glazing it with the egg wash or butter along the edge. Using your hands, form a sausage shape (the size you want) with the bean mixture and lay it on the pastry leaving about half an inch between each sausage end and 1 inch on each side. Make sure you glaze between each sausage so the pastry top sticks. You don’t want it to ooze out when cooking so a little space is good inside the pastry casing. Remember the pastry puffs up so shrinks back slightly on the edges.
- Lay the second pastry sheet on top, pressing gently so you can see where the sausage forms. Then using a cutter, slice to make individual sausage rolls. You can pinch the pastry edges or roll them to seal. Then cover with egg wash or melted butter/milk to seal everything before baking in your preheated oven for 25 minutes until the pastry puffs up and it a golden colour.
- Serve with tomatoes sauce.