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Vegan Sausage Rolls 



For 4 servings

  • 250g chestnut mushrooms

  • 1-2 tbsp olive oil

  • 2 leeks,  finely chopped

  • 3 large garlic cloves, minced

  • 1 tbsp finely chopped sage leaves (or dried sage)

  • 2 tsp Dijon mustard

  • 1 can lentils

  • 70g fresh breadcrumbs

  • 1 x 320g vegan sheet ready-rolled puff pastry (not the all-butter version)

  • dairy-free milk (like oat milk), to glaze



  1. Preheat oven to 180 degrees (C) force.

  2. Tip the mushrooms into a food processor and pulse until they are very finely chopped (or do by hand if you don’t have a food processor. Put 1tbsp of olive oil in a large frying pan, add the leeks along with a pinch of salt and fry gently for10 mins or until softened and golden brown. Scrape the leeks out of the pan, into a medium size bowl and set aside to cool a little.

  3. Heat the remaining 1 tbsp of oil in the pan and fry the mushrooms for 10 mins over a medium heat. Add the garlic, sage, lentils and mustard, and fry for a further minute. Leave to cool slightly.

  4. Tip the mushroom mixture into the bowl with the leeks, then add the breadcrumbs. Season, then mix everything together until you have a slightly stiff mixture

  5. Unravel the pastry, then slice down the middle length ways so you’re left with two long rectangular strips. Mould the mushroom and leek mixture into a sausage shape down the centre of each strip of pastry, then bring the pastry up around the filling and seal along the seam with a fork. Cut into ten pieces. Lay on a parchment-lined baking sheet and brush each piece with milk and sprinkle with sesame seeds. Bake for 25 mins or until deep, golden brown.

  6. Enjoy immediately with ketchup! 

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