Vegan Sausage Rolls
Ingredients
For the sausage rolls
- 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
For the dip:
- 3 tbsp vegan mayo
- 1 tbsp lime juice
- 1 tbsp soy milk
- 1/4 tsp dried dill
- Salt to taste
Instructions
- 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.
To make the dip:
- 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 :)
Notes
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 :)