These easy vegan sausage rolls are golden, flaky, savoury and full of flavour. They are quick to prepare and ideal for parties, buffets, lunch boxes, picnics or a simple family meal.
🍴 Why you will love this recipe
Vegan sausage rolls are one of those simple recipes that always disappear quickly. They work for almost every occasion: a party table, a picnic basket, a buffet, a packed lunch or a relaxed weekend dinner served with oven chips and baked beans. Crisp puff pastry wrapped around a rich, savoury filling is easy to love, whether you are cooking for vegans, vegetarians or a mixed crowd.
This recipe keeps things straightforward while adding just enough extra flavour to make the filling special. Red onion is gently fried until soft and sweet, then mixed with fresh sage, vegan sausage meat and grated dairy-free cheese. The onion brings depth, the sage adds a classic herby note, and the vegan cheese gives the filling a slightly creamy richness while helping to lighten the texture.
Ready-rolled puff pastry makes these homemade vegan sausage rolls especially quick and easy. There is no need for complicated pastry work or special equipment. Simply prepare the filling, roll it in the pastry, cut into portions, glaze and bake until beautifully golden. The result is a tray of crisp, flaky and satisfying sausage rolls that taste far better than anything rushed from a packet.
📝 What you need
Vegan sausages are the base of the filling, so choose a type you enjoy eating. Sausages with skins work especially well because you can slit the skins and squeeze out the sausage meat before mixing it with the onion, herbs and cheese. Richmond Meat Free sausages and Sainsbury’s Cumberland “Shroomdogs” are both suitable examples mentioned in this recipe.
If you prefer to use Linda McCartney vegan sausages, they can also work, although they do not have skins in the same way. Defrost them fully, then mash the sausage meat with a fork until it is soft enough to shape into long strips for rolling in pastry.
Puff pastry keeps the recipe quick. Many supermarket ready-rolled puff pastry sheets are vegan, although all-butter versions usually contain dairy. Always check the label before buying. If you have more time and enjoy pastry making, homemade flaky pastry or rough puff pastry can be used instead, replacing butter and milk with vegan alternatives in your chosen recipe.
Red onion, sage and dairy-free cheese turn a simple vegan sausage filling into something more rounded and satisfying. The onion is cooked first to soften its flavour, the sage adds a traditional savoury aroma, and the grated vegan cheese helps bring the filling together.
👩🏽🍳 How to make your vegan sausage rolls
For the full printable recipe with ingredients and detailed instructions, scroll to the recipe card below.
Peel and finely chop the red onion. Heat the oil in a frying pan, then cook the onion gently for a few minutes until softened. Stir in the chopped sage and set the mixture aside.
Slit the skins of the vegan sausages and peel them away. Put the sausage meat into a bowl and mash it with a fork. Add the cooked onion and sage, then grate in the dairy-free cheese and mix until evenly combined.
Unroll the puff pastry and divide the sausage mixture into three equal portions. Shape each portion into a long strip on the pastry. Cut the pastry lengthways between the strips, brush the edges with a little water and roll the pastry tightly around the filling.
Trim the ends, then cut each long roll into four pieces. Place the sausage rolls on an oiled baking tray, brush with dairy-free milk mixed with a few drops of soy sauce if using, and sprinkle with poppy seeds. Chill briefly, then bake until golden, crisp and flaky.
👩🏽🍳 Top Tips and FAQs
These vegan sausage rolls are delicious exactly as written, but the filling is also easy to adapt. Keep the pastry and method the same, then try one of these variations when you want a slightly different flavour.
- Spread a little chutney or pickle over the sausage meat before rolling for a sweet, tangy twist that works particularly well for picnics.
- Blend cooked beetroot with a teaspoon of chilli paste, then stir it through the filling for colour and a gentle kick.
- Add finely chopped nuts, such as pistachios or walnuts, along with a generous squeeze of sundried tomato paste for extra texture and a deeper savoury flavour.
Yes. These vegan sausage rolls freeze very well before baking, so you can prepare a batch in advance and cook them when needed. Freeze them on a tray until firm, then store them in a suitable freezer container. Bake from chilled or according to your usual freezer cooking method, making sure they are hot throughout.
Store cooked sausage rolls in an airtight container in the fridge for up to three days. If serving them cold, allow them to come back to room temperature for the best flavour and texture. If reheating, warm them until piping hot throughout.
These sausage rolls are made with vegan sausage meat mixed with red onion, sage and dairy-free cheese. Vegan sausage rolls can also be made with other fillings, including Quorn-style fillings or homemade lentil and bean mixtures.
⭐️ Reader Testimonials
⭐️⭐️⭐️⭐️⭐️ “Sending you the love for sharing this super easy recipe. Everyone in my house loved them, even though I’m the only plant eater.” Tony
⭐️⭐️⭐️⭐️⭐️ “Made these homemade vegan sausage rolls. Another success.” Katy
If you are planning a vegan party spread, these sausage rolls are a reliable savoury option. Serve them warm from the oven or cooled on a platter with pickles, chutney, salad, crisps or your favourite dipping sauce.
🍽 If you liked that…
You might also enjoy other hearty vegan dishes, such as mini bean burgers, vegan moussaka, vegan toad in the hole or a comforting pie with a rich sauce.
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Vegan Sliders – mini bean burgers
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Vegan Moussaka
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Vegan Toad in the Hole
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Quorn Pie with a red wine sauce
Loved this recipe? ⭐️ Leave a star rating, share your finished dish, or save the recipe for your next party, picnic or buffet.
📖 Recipe
Vegan Sausage Rolls with Sage and Red Onion
Kate Ford | The Veg Space
Ingredients
- 1 red onion
- 1 tablespoon rapeseed or sunflower oil
- 4 fresh sage leaves (or parsley, thyme or rosemary)
- 8 vegan sausages (sausages with skins work well)
- 320 g ready-rolled puff pastry (check that it is vegan)
- 45 g dairy-free cheese
- 2 tablespoons dairy-free milk (for brushing)
- a few drops soy sauce (optional, for a deeper golden glaze)
- poppy seeds (optional)
Instructions
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Peel and finely chop the red onion.
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Heat the oil in a frying pan and gently cook the onion for 3-4 minutes. Finely chop the sage leaves, stir them through the onion, then remove the pan from the heat.
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Slit the skins of the vegan sausages, peel them away and discard them. Place the sausage meat in a bowl and mash it with a fork.
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Add the cooked onion and sage to the sausage meat. Grate in the dairy-free cheese and mash everything together until combined.
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Unroll the puff pastry. Divide the filling into three equal portions and shape each one into a long strip on the pastry.
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Cut the pastry lengthways between the filling strips. Brush the pastry edges with a little water.
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Roll the pastry around the filling, sealing the edges well. Gently roll each cylinder on the work surface to make it even and round.
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Trim the ends, then cut each cylinder into four equal pieces. Place the sausage rolls on an oiled baking tray.
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Mix the dairy-free milk with a few drops of soy sauce, if using, and brush the glaze over each sausage roll.
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Sprinkle with poppy seeds, if you like.
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Chill the sausage rolls for about 30 minutes. Meanwhile, preheat the oven to 180ºC fan / 350ºF / Gas Mark 4. Bake for 20-25 minutes, or until the pastry is golden, crisp and cooked through.
Notes
For the best texture, chill the sausage rolls before baking. This helps the pastry stay flaky and reduces the chance of the filling leaking. Serve warm for the crispiest pastry, or allow to cool completely before packing for lunch boxes or picnics.
- Add chutney or pickle for a sweet and tangy filling.
- Stir in cooked beetroot and chilli paste for colour and gentle heat.
- Mix in chopped nuts and sundried tomato paste for extra texture and flavour.
Nutrition
Calories: 156 kcal
Carbohydrates: 12 g
Protein: 5 g
Fat: 9 g
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Save this easy vegan sausage roll recipe for your next gathering, lunch box or picnic. It is a simple, crowd-pleasing bake that can be prepared ahead and enjoyed warm or cold.
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