Why You’ll Love This Recipe

Perfect for holidays and gatherings: these rolls appeal to both vegans and meat-eaters alike
Fun and deeply satisfying: packed with savory spices that elevate the filling’s flavor
Make-ahead and freezer friendly: great for batch prep and enjoying later on

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Olive oil
Onions and garlic (blended to a pulp)
Fresh sage, fresh thyme, dried basil, dried oregano
Vegetable stock paste, cinnamon, smoked paprika, red pepper flakes
Vegan meat substitute (e.g., Lightlife)
Liquid soy seasoning, vegan butter, nutritional yeast
Vegan puff pastry sheets (thawed)
Dairy-free milk (for brushing)
Optional: sesame seeds

Directions

Heat olive oil in a pan over low–medium heat, add the blended onion and garlic, and cook for about 5–6 minutes until golden and reduced by one-third.
Stir in all the spices sage, thyme, basil, oregano, cinnamon, smoked paprika, and red pepper flakes and increase heat to high. Add the vegan meat substitute and break it down into a ground-meat texture; cook for another 5–6 minutes .
Reduce heat to medium, add vegan butter, liquid soy seasoning, and nutritional yeast; cook for 5 more minutes. Remove from heat and allow to cool slightly .
Lay out thawed puff pastry (keep it cold in the fridge). Shape the filling into sausage-like logs (~1.5 inches thick), place them in rows on the pastry, cut between rows, and roll up tightly, sealing the edges with dairy-free milk .
Optional: score the tops of the rolls. Brush them with dairy-free milk, sprinkle with sesame seeds, and chill in the fridge for at least 30 minutes to firm up pastry .
Preheat the oven to 350 °F (175 °C). Cut rolls to size, then bake for 22–25 minutes or until golden brown and crisp . Serve warm with ketchup or brown sauce .

Servings and timing

Serves: approximately 24 mini rolls
Prep time: 1 hour
Cook time: 25 minutes

Storage/Reheating

Unbaked rolls can be assembled and frozen for up to 3 months
Baked rolls stay fresh in the fridge for 3–4 days
Reheat in the oven until warmed through for best texture

FAQs

What kind of vegan meat substitute works best?

Use your favorite brand Maria used Lightlife, but any plant-based mince or sausage substitute that crumbles well is great .

Can these stay crispy after freezing?

Yes freeze them unbaked, then bake directly from frozen; refrigeration before baking helps maintain crisp layers.

Can I use a different plant-based milk?

Absolutely oat, almond, or any other dairy-free milk works fine for brushing the pastry.

Do I have to score the pastry before baking?

No it’s optional. Though scoring can help steam escape and create nice texture, it’s not essential .

Can I make full-sized rolls instead of mini?

Yes shape the filling into larger logs and cut to your desired size before baking.

Are they kid-friendly?

Very much so Maria notes they’re crowd-pleasers and popular even with kids .

What’s the best way to keep the pastry layers crisp?

Chill the assembled rolls before baking. The cold helps puff pastry bake into crisp, flaky layers .

Can I skip the nutritional yeast or soy seasoning?

You can but these ingredients add umami and depth to the flavor, so they’re strongly recommended .

Can these be made gluten-free?

If you find gluten-free vegan pastry, it’s totally possible! Just follow the same assembly and baking methods.

What flavorful spices should I not omit?

The blend of thyme, cinnamon, basil, paprika, red pepper flakes, sage, stock paste, and oregano is essential for the signature taste .

Conclusion

These vegan sausage rolls are a savory, flaky delight packed with robust spices and perfect for batch prepping. Whether you’re hosting, snacking, or preparing in advance, they deliver hearty flavor and charm. With flexible storage options and simple reheating, they’re a staple snack or appetizer that’s sure to impress.