It’s always nice to have some small snacks that you can munch on if you have friends over for a party or movie night. If the snacks are delicious this can be a bit tricky though. If you like everything that is lying around the chances are good you eat too much. These Easy Vegan “Sausage” Snack Rolls are especially delicious and dangerous ;P I think I have eaten half of the plate here… if not more. I had to take an extra walk with the dog at the end of the day. These little things are vegan but neither healthy nor without calories ;P
Sausage rolls are probably something that many of you know – usually, they’re made with ground meat or the meat of actual sausages. I’ve already posted a classic sausage roll recipe here on the blog. Super delicious! But if you have friends over that do not want to eat meat or dairy products they are obviously not the right snack to serve. Fortunately, the meat-free version is equally easy to prepare. And equally delicious… nobody will know they are not the “real deal” ;P
Sausage rolls can be prepared in different ways. Puff pastry is almost always involved. You can get it at the supermarket in the refrigerator aisle. No need to make it at home ;) Most of the products are vegan by default. Only if the package says something like “made with butter” then it’s not vegan, of course ;) If you’re not sure (and want to be safe), just read the ingredient list on the back of the package. In most cases, there is also a small “vegan” logo somewhere on the package. Alternatively, you could make sausage rolls with pizza dough as well – but that’s honestly a bit more complicated if you want to make it yourself at home ;P
When it comes to the filling there are many ways to do it. Some swear by tofu as the basis for the filling. I prefer mushrooms and soy mince. Together, they create the perfect consistency for the “fake sausage” filling. Fried mushrooms are generally a good meat substitute because they have a similar consistency and are a great carrier for flavors and spices. With the right seasoning, no one will really notice that they’re not snacking on “real” sausage rolls. I’m pretty sure of that!
These little “sausage rolls” are a really great party snack. They’re not much work, and you can prepare them ahead of time. You can fry the filling beforehand and when it’s time, you just wrap it into the puff pastry and bake the sausage rolls briefly… or you could also prepare and bake them ahead of time and reheat them right before your friends are coming over. Both methods are fine, although I prefer them coming fresh out of the oven. Freshly baked is always better I think ;P
The recipe is part of the “Vegan Bake Together” by Andrea aka. Zimtkeks & Apfeltarte and yours truly ;) #Veganuary has become quite popular over the last several years, and we are doing our little vegan week now four years in a row. So if you want something vegan to snack, cook, or bake – just check back more often this week to get all the recipes ;)
Breakfast: Apple Pie Oatmeal with Granola
Snack: Easy Vegan “Sausage Rolls”
Soup/Stew: Vegan Chickpea & Potato Soup
Main Course: Easy Yellow Curry with Tofu & Veggies
Cookies: Vegan Peanut Butter Cookies
Dessert: Easy Vegan Biscoff Cream Dessert
Cake: Vegan Banana & Raspberry Cake
INGREDIENTS / ZUTATEN
(about 20-24 rolls)
For the fake “sausage” filling:
some oil for frying
1.8 oz. (50g) soy mince (e.g. Veganz Soja-Granulat*)
3.5 oz. (100g) vegetable broth (warm)
9 oz. (250g) mushrooms, finely diced
1 medium onion, finely diced
3 garlic cloves, finely diced
1 tbsp. tomato paste
3.5 oz. (100g) hot water
1 tbsp. soy sauce*
1 tbsp. Worcester sauce (vegan)*
1 tsp. Dijon mustard*
1 tsp. dried oregano
1/2 tsp. dried thyme
1/4 tsp. smoked paprika powder
salt, pepper
For the “sausage” rolls:
1 roll (vegan) puff pastry
2 tsp. oat milk
1 tsp. maple syrup
1 tsp. olive oil
some “everything bagel” seasoning or black sesame seeds
(etwa 20-24 Röllchen)
Für die Fake “Sausage” Füllung:
etwas Öl zum Anbraten
50g Soja Granulat (z.B. Veganz Soja-Granulat*)
100g warme Gemüsebrühe
250g Champignons, sehr fein gewürfelt
1 mittelgroße Zwiebel, sehr fein gewürfelt
3 Knoblauchzehen, sehr fein gewürfelt
1 EL Tomatenmark
100g heißes Wasser
1 EL Sojasauce (vegan)*
1 EL Worcestersoße (vegan)*
1 TL Dijon Senf*
1 TL Oregano
1/2 TL Thymian
1/4 TL Smoked Paprika Pulver
Salz, Pfeffer
Für die Sausage Rolls:
1 Rolle Blätterteig (vegan) aus der Kühltheke
2 TL Haferdrink
1 TL Ahornsirup
1 TL Olivenöl
etwas “Everything Bagel” Seasoning oder schwarze Sesamsamen
DIRECTIONS / ZUBEREITUNG
1. Start with the filling by letting the soy mince soak in the warm veggie broth for about 10 minutes. Set aside. Meanwhile, you can prepare the mushrooms and veggies. Clean the mushrooms with kitchen paper and cut them into very small pieces/dice. Peel and chop the onion and garlic equally small/fine. Set everything aside.
2. Heat up a large (cast iron) pot with some oil and start sautéing the onions – about 3-4 minutes until soft and glossy. Add the diced mushrooms and continue cooking for another 4-5 minutes (add some more oil if needed). Add the soaked soy mince and garlic and continue cooking for a minute or so, then stir in the tomato paste. Let everything get to know each other for a moment, then deglaze with the water. Add the soy sauce, Worcester sauce, mustard, oregano, thyme, smoked paprika powder, as well as some salt and pepper. Reduce the heat and continue cooking until the liquid in the pot is almost gone. You want the mixture to be moist but not ooze out any liquids. Remove from the heat and let cool down a bit.
3. Preheat the oven to 390°F (200°C). Line a baking sheet with baking parchment and set aside. Take the puff pastry out of the fridge and let sit on the counter for about 10 minutes, so it can warm up a bit.
4. Unroll the puff pastry dough – the shorter side should be in front of you. Place about 1/4 of the fake “sausage” filling along the edge of the puff pastry sheet. Roll up tight to enclose the filling and create a roll. Cut along the roll into the puff pastry sheet to separate the roll from the rest – the filling should be wrapped completely and the edges of the puff pastry should overlap only slightly in that roll. Repeat the process until all the filling is used – I got four rolls all in all. Cut these rolls into 4-5 pieces each with a sharp knife and place them on the prepared baking sheet with the seam side down and some space in between.
5. For the “egg wash” mix the oat milk with maple syrup and olive oil and brush each sausage roll with it. Sprinkle with “everything bagel” seasoning or plain black sesame seeds and bake for 25-30 minutes. The sausage rolls should have puffed up nicely with a nice golden color. Take out of the oven and let cool down slightly before serving with your favorite (vegan) dipping sauce.
1. Mit der Füllung starten und dafür das Soja Granulat mit der Gemüsebrühe vermischen und etwa 10 Minuten einweichen lassen. In der Zwischenzeit die Pilze und das Gemüse vorbereiten. Dafür die Pilze (mit einem Stück Küchenpapier) säubern und dann in sehr kleine Würfel schneiden. Die Zwiebel und den Knoblauch schälen und ebenfalls fein würfeln bzw. hacken. Alles zur Seite stellen.
2. Einen großen (gusseisernen) Topf mit etwas Öl erhitzen. Die Zwiebeln im heißen Öl etwa 3-4 Minuten glasig andünsten. Die Pilze dazugeben und etwa 4-5 Minuten mit anbraten – bei Bedarf noch etwas Öl dazugeben. Das eingeweichte Soja Granulat und den Knoblauch dazugeben und kurz mit anbraten, dann das Tomatenmark dazugeben und unterrühren. Wenn die Masse gut vermengt ist, mit dem Wasser ablöschen. Sojasauce, Worcestersauce, Senf, Oregano, Thymian, geräuchertes Paprikapulver, sowie etwas Salz und Pfeffer dazugeben. Die Hitzezufuhr reduzieren und alles so lange köcheln, bis die Flüssigkeit im Topf so gut wie verschwunden ist. Die Mischung darf noch feucht sein, es sollte allerdings keine Flüssigkeit auf dem Boden des Topfes zu sehen sein. Vom Herd ziehen und abkühlen lassen.
3. Den Ofen auf 200°C (390°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Den Blätterteig aus dem Kühlschrank nehmen und etwa 10 Minuten auf Zimmertemperatur kommen lassen.
4. Den Blätterteig entrollen und an einer der kürzeren Seiten etwa 1/4 der Füllung dicht am Rand platzieren. Fest aufrollen, um die Füllung zu umschließen und eine Rolle zu formen. Nur so weit aufrollen, dass der Blätterteig die Füllung komplett umschließt und nur ein wenig überlappt. Entlang der Rolle abschneiden und alles etwas zusammendrücken. Mit der restlichen Füllung wiederholen – bei mir kamen am Ende 4 Rollen heraus. Diese Rollen dann mit einem scharfen Messer jeweils in 4-5 Stücke schneiden. Mit etwas Abstand zueinander auf das vorbereitete Blech setzen – mit der Naht nach unten.
5. Hafermilch mit Ahornsirup und Olivenöl verrühren und jedes Röllchen damit bestreichen. Mit “Everything Bagel” Seasoning oder einfach nur schwarzem Sesam bestreuen und etwa 25-30 Minuten backen. Der Blätterteig sollte schön aufgegangen sein und die Röllchen eine schöne Farbe bekommen haben. Aus dem Ofen nehmen und vor dem Servieren ganz leicht abkühlen lassen. Mit (veganen) Lieblings-Dip serviert.
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Here is a version of the recipe you can print easily.
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Easy Vegan “Sausage” Snack Rolls
- Prep Time: 00:25
- Cook Time: 00:30
- Total Time: 01:00
- Yield: 20 1x
- Category: Snacks
- Cuisine: United States
- Diet: Vegan
Description
Give these Vegan Sausage Rolls to your carnivore friends and don’t tell them they are vegan – they will never know ;P So good!
Ingredients
For the fake “sausage” filling:
some oil for frying
1.8 oz. (50g) soy mince (e.g. Veganz Soja-Granulat*)
3.5 oz. (100g) vegetable broth (warm)
9 oz. (250g) mushrooms, finely diced
1 medium onion, finely diced
3 garlic cloves, finely diced
1 tbsp. tomato paste
3.5 oz. (100g) hot water
1 tbsp. soy sauce*
1 tbsp. Worcester sauce (vegan)*
1 tsp. Dijon mustard*
1 tsp. dried oregano
1/2 tsp. dried thyme
1/4 tsp. smoked paprika powder
salt, pepper
For the “sausage” rolls:
1 roll (vegan) puff pastry
2 tsp. oat milk
1 tsp. maple syrup
1 tsp. olive oil
some “everything bagel” seasoning or black sesame seeds
Instructions
1. Start with the filling by letting the soy mince soak in the warm veggie broth for about 10 minutes. Set aside. Meanwhile, you can prepare the mushrooms and veggies. Clean the mushrooms with kitchen paper and cut them into very small pieces/dice. Peel and chop the onion and garlic equally small/fine. Set everything aside.
2. Heat up a large (cast iron) pot with some oil and start sautéing the onions – about 3-4 minutes until soft and glossy. Add the diced mushrooms and continue cooking for another 4-5 minutes (add some more oil if needed). Add the soaked soy mince and garlic and continue cooking for a minute or so, then stir in the tomato paste. Let everything get to know each other for a moment, then deglaze with the water. Add the soy sauce, Worcester sauce, mustard, oregano, thyme, smoked paprika powder, as well as some salt and pepper. Reduce the heat and continue cooking until the liquid in the pot is almost gone. You want the mixture to be moist but not ooze out any liquids. Remove from the heat and let cool down a bit.
3. Preheat the oven to 390°F (200°C). Line a baking sheet with baking parchment and set aside. Take the puff pastry out of the fridge and let sit on the counter for about 10 minutes, so it can warm up a bit.
4. Unroll the puff pastry dough – the shorter side should be in front of you. Place about 1/4 of the fake “sausage” filling along the edge of the puff pastry sheet. Roll up tight to enclose the filling and create a roll. Cut along the roll into the puff pastry sheet to separate the roll from the rest – the filling should be wrapped completely and the edges of the puff pastry should overlap only slightly in that roll. Repeat the process until all the filling is used – I got four rolls all in all. Cut these rolls into 4-5 pieces each with a sharp knife and place them on the prepared baking sheet with the seam side down and some space in between.
5. For the “egg wash” mix the oat milk with maple syrup and olive oil and brush each sausage roll with it. Sprinkle with “everything bagel” seasoning or plain black sesame seeds and bake for 25-30 minutes. The sausage rolls should have puffed up nicely with a nice golden color. Take out of the oven and let cool down slightly before serving with your favorite (vegan) dipping sauce.
Notes
Enjoy baking!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
