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Vegan Sausage Rolls

Makes about 25 sausage rolls

Why not go vegan when making your next batch of sausage rolls, made with cashew nuts and kidney beans.

Free from Egg, Soya, Dairy
Vegetarian, Vegan, Without crystal sugar

Ingredients

Change Quantities:
  • VEGAN FLAKY PASTRY
  • 200g Doves Farm Organic Plain White Flour
  • ¼ tsp salt
  • 125g vegan baking block
  • 8 tbsp cold water
  • flour, for dusting
  • VEGAN SAUSAGE FILLING
  • 50g cashew nuts
  • 1 tbsp rice flour
  • ½ tsp xanthan gum
  • 1 tsp dried sage
  • ½ tsp paprika
  • ½ tsp ground mace
  • ½ tsp salt
  • ¼ tsp ground pepper
  • 200g can kidney beans
  • oil, for baking tray

Vegan Flaky Pastry

Step 1

  1. Put the flour into a bowl, add the salt and stir to combine.
  2. Cut the chilled vegan block into small cubes or slices and divide into three equal piles.
  3. Add one third to the bowl and chill the rest.
  4. Using a fork or pastry blender, work the butter into the flour until the mixture resembles breadcrumbs.
  5. Add the water to bring together a soft pastry dough. If this does not happen easily add a teaspoon of water.
  6. Lightly flour the work surface and put the pastry in the middle and dust it with flour.
  7. Roll the pastry into a 20 x 25cm/8 x 10” rectangle.
  8. Fold the left-hand side of the pastry onto the middle third and the right-hand side on top of that.
  9. Cover the pastry and chill for 10 minutes.

Step 2

  1. Dust the work surface and chilled pastry with flour.
  2. Roll the pastry into a 20 x 25cm/8 x 10” rectangle.
  3. Spread another third of the prepared vegan baking block over the middle of the pastry rectangle, leaving pastry on either side.
  4. Lift the left side of the pastry over the baking block and the right-hand side on top of that.
  5. Press around the edges to enclose everything
  6. Cover and leave to chill for 10 minutes.

Step 3

  1. Once again dust the work surface and chilled pastry with flour.
  2. Roll the pastry into a 20 x 25cm/8 x 10” rectangle.
  3. Spread the remaining baking block over the middle of the pastry rectangle, leaving pastry on either side.
  4. Lift the left side of the pastry over the butter, and the right-hand side on top of that.
  5. Press around the edges to enclose all of the butter.
  6. Cover and leave to chill for 10 minutes.

 Vegan Sausage Filling

  1. Put the cashews, rice flour, xanthan gum, sage, paprika, ground mace, salt and pepper into a blender and pulse until finely chopped.
  2. Drain the kidney beans, reserving the liquid for later, add the beans to the blender and pulse until the mixture holds together.
  3. Divide the mixture into four equal pieces and roll each into a 23cm/9” cylinder.

Vegan Sausage Rolls

  1. Pre-heat the oven.
  2. Allow the pastry to come back to room temperature.
  3. Rub some oil around the inside of a large baking tray or insert a baking liner.
  4. Dust the work surface and pastry with flour.
  5. Roll the pastry into a 40 x 25cm/16 x 10” rectangle.
  6. Cut the pastry into four 10 x 25/4 x 10” lengths.
  7. Place a vegan sausage cylinder onto each pastry length.
  8. Brush the reserved bean liquid all over the pastry.
  9. Gently lift the long edges of pastry over the sausage to enclose it.
  10. Press to seal the edges with a fork.
  11. Lightly press the back the fork into the top of the long sausage roll to create ridges.
  12. Brush any remaining bean liquid over the pastry.
  13. Cut the sausage rolls into 3cm/1¼” slices.
  14. Transfer the slices to the prepared baking tray and chill for 10 minutes.
  15. Bake for 15-20 minutes.
  16. When completely cold store in a tin or freeze.
  17. To re-heat from frozen bake for 15 minutes.

Equipment

large baking tray, blender and 2 x mixing bowls

Temperature

220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time

15-20 minutes

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Ingredients

Change Quantities:
  • VEGAN FLAKY PASTRY
  • 200g Doves Farm Organic Plain White Flour
  • ¼ tsp salt
  • 125g vegan baking block
  • 8 tbsp cold water
  • flour, for dusting
  • VEGAN SAUSAGE FILLING
  • 50g cashew nuts
  • 1 tbsp rice flour
  • ½ tsp xanthan gum
  • 1 tsp dried sage
  • ½ tsp paprika
  • ½ tsp ground mace
  • ½ tsp salt
  • ¼ tsp ground pepper
  • 200g can kidney beans
  • oil, for baking tray

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