Homemade Vegan Mushroom Sausage Rolls Recipe

Vegan sausage rolls

  • makes 8
  • Easy

2019 has been the year of the vegan sausage roll – and we think this homemade one is a winner – packed with meaty mushrooms, encased in flaky puff pastry and topped with crunchy poppy seeds


Have you tried the Greggs vegan sausage roll that took the UK by storm in summer 2019? Try our version of this meat-free snack. Check the ready-rolled puff pastry is vegan – most are but some will contain butter and be clearly labelled as such.

Try these vegan sausage rolls, then check out our vegan wellington, vegan pastry, vegan burritos and vegan pizza.



  • dried wild mushrooms 10g
  • onion 1 small, finely chopped
  • celery 1 stick, finely chopped
  • olive oil 1 tbsp, plus extra for brushing
  • chestnut mushrooms 250g, finely chopped
  • thyme leaves picked to make 1 tsp
  • brown miso 1 tbsp
  • pinto or kidney beans 400g tin, drained
  • flat-leaf parsley finely chopped to make 1 tbsp
  • dried sage ¾ tsp
  • nutmeg a good grating
  • soft breadcrumbs 50g
  • ready rolled puff pastry 320g pack
  • sesame or poppy seeds (or a mixture) 2 tsp 


  • Step 1

    Pour 150ml of just-boiled water over the dried mushrooms to soak.

  • Step 2

    Fry the onion and celery in a large frying pan with the oil and a pinch of salt for 10-15 minutes until softened and golden.

  • Step 3

    Drain the dried mushrooms, reserving the liquid, then finely chop. Add to the pan with the soaking liquid, chestnut mushrooms and thyme leaves. Turn the heat down to very low and cook for 20 minutes until the mushrooms are very soft and drying out. Scrape into a big mixing bowl and stir in the miso.

  • Step 4

    Whizz the beans in a food processor or blender to a paste. Tip into the bowl with the mushrooms and add the parsley, sage, nutmeg and breadcrumbs. Season (go heavy on the pepper), then mix really well.

  • Step 5

    Heat the oven to 200C/fan 180C/gas 6. Cut the sheet of pastry in half lengthways, then spoon 1/2 the mixture along the middle of one of the pastry lengths, squeezing the filling into a firm sausage shape. Fold or roll, the pastry up and over the filling, pinching where the pastry meets, then flip the roll so the pastry join is underneath. Cut into 4 equal rolls and repeat with the remaining filling and pastry. Brush the tops with a little more oil, then scatter with your choice of seeds. Bake on baking sheets for 25 minutes until golden, then serve.

Check out our best sausage roll recipes here...

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Nutritional Information

  • Kcals 243
  • Fat 13.3g
  • Saturates 5.5g
  • Carbs 21.8g
  • Sugars 1.6g
  • Fibre 4.7g
  • Protein 6.6g
  • Salt 0.6g