These vegan sausage rolls are a super quick and easy appetizer,
Perfect for potlucks and holiday parties :)
These vegan sausage rolls are honestly so ridiculously easy, I kind of feel weird making them into a recipe because it’s honestly just assembly, but they’re so good I just had to share. I’ve made them about 5 times now ever since Eddie implored me to make them for him, and he is always super pumped to eat them anytime I do. I’ve served them at my Friendsmas party and they were very well received by my vegetarian and omnivorous friends, so hopefully you and the finger-food-lovin’ folks in your life will enjoy them too!
But you know I can’t make a recipe post without some sort of internal reflection =P
If you’ve been around here for a while, you’ll know that I’m a chronic oversharer of my life. I’ve shared my struggles of dealing with a breakup, with mental health, heck I’ve even briefly mentioned how I started a pretty downward spiral of luck by pooping my pants on the subway. I’ve always been somewhat of an open book and I honestly have no idea why.
The other day, someone asked me if I find comfort in being so open. And it sort of stoped me and made me think:
Honestly, why am I so open?
I’m not particularly proud of all the mistakes I’ve made. In relationships and breakups, it takes two to make it work, and it also takes two for people to fall out of love with each other. I’ve learned a lot, and I’m pretty open to admitting when I’m wrong. But why? Most people are quite private and tend to only share those embarrassing stories under the anonymity of Reddit or with close friends and family. But me, I like to put it all out there. Strangers, family, friends, whomever.
My first answer was that I thought maybe it was because I’d rather control the story myself, or make fun of myself before someone could make fun of me.
Which, I feel is mostly true.
But maybe there’s something more? I also thought that maybe with how my mother raised me to ALWAYS tell the truth, to the point where I feel a pretty overwhelming anxiety when I hide something from anyone.
And then I tabled that thought for later, but it kept gnawing at the back of my mind.
What’s the point of being so open? Aren’t I just giving people more fuel to the fire of my embarrassment? Am I really helping myself by being this public with my thoughts, mistakes, or just general life snags?
I think what it is, is that I take comfort in not feeling alone. Who hasn’t had a terrible breakup? Why kid ourselves in denying that we may have had an accident in public before? We all make mistakes, and sometimes it’s nice to know that someone else is in the thick of it like you are.
So maybe that’s why I do it. Share these ridiculous thoughts in the hope that someone else is feeling that way too.
10 minPrep Time
20 minCook Time
30 minTotal Time
- 1 package vegan puff pastry (500 g) I used the Maison brand
- 4 vegan sausages (I used 2 packages of Field Roast in the Apple Sage and Mexican Chipotle flavours)
- flour for dusting
- 3 tbsp aquafaba or soy milk
- 1 tsp cracked black pepper or 2 tbsp sesame seeds to garnish
- 3 tbsp vegan mayo
- 1 tbsp lime juice
- 1 tbsp soy milk
- 1/4 tsp dried dill
- Salt to taste
- Preheat oven to 400F.
- Cut the vegan sausages about 1 1/2 inches long (I cut each sausage into 5 pieces, yielding 40 pieces from 8 sausages) Set aside.
- On a well-floured surface, roll out the puff pastry until about 1/8 inch thick (basically until you have 40 1.5 x 3 inch pieces)
- Wrap the cut sausages in the puff pastry and set on a lined baking sheet.
- Brush with aquafaba or soy milk and sprinkle with your garnish of choice.
- Bake for 12-18 minutes or until golden. Depending on how hot your oven is, it might need to bake for longer so check at 12 minutes and bake until you have a light golden sheen.
- Let cool on a wire rack.
- Combine all ingredients until uniform and desired thickness. Feel free to add more soy milk or more mayo to make it thinner or thicker.
- Serve with the sauce and dip away :)
You could cut the pastry into 8 pieces and roll the whole sausages and cut from there, but every time I did that I'd get a weird smushed cut so I ended up just rolling them again anyway. You do whatever you like :)