For a slight twist on traditional apple rolls, these easy-to-make ones are not only vegan but have the addition of grated apple for a subtle sweetness.
Vegan sausage rolls are almost more popular than the meat variety now in the UK.
This in part thank you to Greggs (and all the accidentally-good-publicity provided by Piers Morgan hating them) but also because I think once people try them and realise they don’t miss the meat – it makes sense to go for the veggie option!
But now they’re such a staple, I wanted to create ones with a little twist. The addition of apple makes them extra delicious.
Not too sweet or overpowering, but enough to make these vegan rolls special.
Easy Vegan Apple Sausage Rolls
Tasty and easy-to-make vegan sausage rolls with apple and onion. Makes 8 full size rolls, or 24 mini rolls.
- 2 x 320 g / 11 oz sheets of vegan puff pastry
- Aquafaba or unsweetened dairy-free milk, for glazing
- 1 tbsp vegetable oil
- 1 small white onion, roughly chopped
- 2 garlic cloves, finely chopped
- 1 tbsp balsamic vinegar
- 1 tbsp yeast extract or miso paste 100 g /3 1⁄2 oz shiitake or chestnut (cremini) mushrooms, sliced
- 1 medium green apple, grated
- 1 x 400 g / 14 oz can of kidney
- beans, drained and rinsed
- 25 g /1 oz (1⁄4 cup) chopped walnuts 50 g /1 3⁄4oz (1⁄3 cup) porridge oats (oatmeal)
- 2 tbsp plain (all-purpose) flour
- ½ tsp dried sage
- 2 tsp tomato purée (paste)
- Sea salt and ground black pepper
Preheat the oven to 180C / 350F / gas mark 4 and line a baking sheet with greaseproof paper.
Heat the oil in a frying pan and sauté the onion and garlic for 5 minutes, until softened. Add the balsamic vinegar, miso paste, mushrooms and apple then cook for a further 8 minutes until everything is brown and sticky. Remove from the heat and allow to cool for 10 minutes.
Add the mushroom mixture to a food processor along with the beans, walnuts, oats, flour, sage and tomato purée then season to taste. Pulse until you have a smooth, meaty mixture. Shape the mixture into 8 sausages.
Unroll the pastry sheets and cut both into quarters. Place one sausage onto each quarter. Roll up each sausage in its pastry sheet, folding in the ends so it is encased on all sides.
Use a sharp knife to make small horizontal cuts along the top of the rolls, then brush them with some aquafaba or milk.
Place the rolls on the prepared baking tray and bake for 25 minutes until puffed and golden. Serve hot or cold.
Make these into mini rolls by simply slicing the cooked rolls into three, or prepare 24 sausages with the mixture and divide each pastry sheet into 12 sections instead. Cook for 3 minutes less.
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