Meat free sausage rolls - unbelievably delicious when warm and no strange gristly bits! | thecookandhim.com

Posted in Recipes on 15.09.2017

Meat Free Sausage Rolls

prep: 30 mins / cook: 25 mins / inactive: 0 mins / total: 55 mins / quantity: 12 rolls Print recipe?

I’ll never forget the smell of walking into work in the mornings and the baker having been working his magic since the small hours making delectable breakfast pastries and fresh bread.  Ahhhhhh.  Can you smell it too?  And since those days the smell of fresh pastry – crisp, flaky and straight out of the oven has always made me a little weak at the knees!

Pre-vegetarian days I was never much of a fan of sausage rolls anyway.  Him however would eat them by the packet – even eating them on the way round the supermarket and presenting the bemused checkout person with the empty packet to be paid for!  I never enjoyed the texture and the strange, hard, random ‘gristly’ bits.  And they were always disappointingly bland.

Meat free sausage rolls filling ingredients. Vegetarian, meat free | thecookandhim.com

However these buttery, cheesy, mustardy rolls of deliciousness are almost unbelievably tasty.  Now, if you’re that way inclined you can make your own puff pastry – but honestly, the pre-made stuff is pretty damn good and sooo convenient!

Don’t be tempted to omit the creme fraiche though – it gives the filling just enough moistness to hold it all together as you’re shaping it to put onto the pastry.  Without it (trust me, I tried!) it’s very dry and crumbly and far too faffing hard to get it to hold its shape!

One other thing, before you cut the pastry lift it off the paper sheet it usually comes wrapped in and dust with a little flour then lay the pastry back down – this makes it easier to lift the pastry over the filling when you’re making the rolls 🙂

Meat free sausage rolls puff pastry | thecookandhim.com

Time for some squidging  (technical term) action!  Roughly divide the filling into 3 equal piles then take one pile and squeeze it together with your hands to make a sausage shape.  I normally make 2 sausage shapes per roll then squidge them together on the pastry into one long sausage shape

Meat free sausage rolls filling and rolling | thecookandhim.com

Once you’ve rolled them up put them on a tray and chill in the fridge for a little while (around 10-15 minutes is plenty) as the pastry will have softened while you’re shaping the filling and chilling makes the pastry harden and easier to cut into nice individual rolls

Meat free sausage rolls ready to be baked | thecookandhim.com

Final tip – if you want an amazing glaze make sure to be generous with the egg wash giving them all a couple of coats and making sure you get the sides as well as the tops!

Oh wait, final FINAL tip – try to leave them to cool for a few minutes.  The smell and that crispy looking pastry will make you want to scoff them straight out of the oven but I burnt my mouth doing that.  Totally didn’t stop me scoffing the second one though 😉

Meat free sausage rolls - unbelievably delicious when warm and no strange gristly bits! | thecookandhim.com

Meat Free Sausage Rolls

prep: 30 mins / cook: 25 mins / inactive: 0 mins / total: 55 mins / quantity: 12 rolls

Ingredients

  • 1 large red onion – peeled and diced
  • 2 large cloves garlic – peeled and crushed
  • Drizzle of olive oil
  • 4-5 slices wholemeal bread (depends on thickness)
  • 200g strong cheddar cheese
  • 2 tsp Dijon mustard
  • 2 tsp smoked paprika
  • 2 tblsp crème fraiche
  • 2 tsp wheatgrass
  • 2 tsp hemp protein powder
  • 1 tblsp flax seeds
  • 1 tsp salt
  • Few grinds black pepper
  • Beaten egg
  • 320g ready rolled puff pastry sheet - chilled

Instructions

  1. First of all saute the onion and garlic in a drizzle of olive oil till softened and starting to turn translucent. Set aside to cool slightly
  2. In the meantime, cut the slices of bread into cubes and blitz in a food processor till they become breadcrumbs. Tip into a bowl
  3. Fit the grater attachment to the processor and grate the cheese. Tip into the bowl with the breadcrumbs then add the mustard, paprika, crème fraiche, wheatgrass, hemp protein powder, flax seed, seasoning and cooled onion/garlic mixture.  Stir well till completely mixed together
  4. Unroll the puff pastry, lift off the paper sheet and sprinkle the paper with flour then put the pastry back on (this stops the pastry sticking as you’re filling and rolling!)
  5. With the longest edge in front of you, cut the sheet vertically into 3 equal pieces. Brush the right side of each of the edges with a little beaten egg
  6. Roughly divide the filling in the bowl into 3 equal sizes then using your hands, shape (as best you can) into long sausages and lay onto the puff pastry – you may need to form the sausages in a few bits, pushing them together on the pastry
  7. Fold the pastry over the filling onto the egg washed strip, tucking it in tightly so there’s no ‘air’ round the sausage, then lay all the long sausages onto a tray and chill for 10-15 mins as this helps when cutting them up
  8. Preheat the oven to 200 Fan / 220 C / 425 F / Gas 7
  9. Cut your long sausages into quarters (or more if you want bite sized pieces) and lay onto a lined baking tray, spacing reasonably apart.
  10. Brush each roll with the beaten egg (pro tip, return to the fridge for 5 minutes then apply more egg wash – this gives a super shiny glaze!)
  11. Here you can cut slashes across the top for decoration or just leave them plain
  12. Bake for 20-25 minutes until golden and crispy
Meat Free Sausage Rolls

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  • […] what to serve this with?  How about these broccoli, sweet potato and pesto pies.  Or these vegetarian sausage rolls – with lashings of gravy ? (I’ve not even eaten yet and now I want sausage rolls […]

  • Janet Prendergast says:

    These sound delicious but I’ve never heard of wheatgrass??, will try to find some tho. I MUST try these. Thanks for the recipe.

    • Hi Janet! Thanks for getting in touch! The wheatgrass is there if you’re interested in the health benefits (it’s great for boosting immunity and reducing symptoms of tiredness) but it’s not essential to the recipe for flavour! We started our healthier lifestyle with juicing and wanted to carry through the benefits into every day cooking/eating so I try and incorporate ‘superfoods’ into lots of recipes. Wheatgrass can also be a bit of an acquired taste (one I never acquired lol) so it’s easy to put it in something like these sausage rolls to ‘disguise’ the flavour a bit! It tastes like it sounds – wheat and grass!!

      If you’re still interested in trying it, it’s available quite commonly these days – we use this one from Amazon but if you’re in the UK you can get it from Holland and Barrett shops 🙂

      Hope this helps, let me know if you have any other questions – oh and don’t forget to share if you make these, we LOVE seeing what others do with our recipes!

      ~ Sam ?‍?

  • These are AWESOME!!! So very very good . My family says Thank you!. For once, I had no hemp powder flax or wheatgrass knocking around, so used some Tahini instead for protein & flavour & added some tarragon because I love it. Worked fine. (Made my own rough puff pastry as I was staggered to see the additives in bought ‘all butter’ puff pastry – even the top brand contains deactivated yeast and E numbers which just doesn’t belong in pastry, and non-butter ones contain guerilla killing palm oil, so I can’t eat them) . Thank you – these taste divine.

    • Thank you so much!!

      Yes I only recently became aware that some bought puff pastry whilst being vegan also contains palm oil and other ‘extras’. It’s one of my older recipes and one I need to revisit since becoming vegan. I keep the vegetarian recipes on the site for anyone transitioning from eating meat (and because I still make some of them for veggie husband!)

      Love the idea of using tahini and tarragon though! Thank you again for taking the time to make one of our recipes and for leaving such a lovely comment (and for the information about peanut butter!)

      ~ Sam ?

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Hello and welcome to The Cook & Him.

We are Sam (The Cook), Phil (Him) and our little dog Meg. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.

So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full.  And we make sure they just work.

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