2 tablespoons olive oil

2 medium onions, blended to a pulp

3 garlic cloves, blended to a pulp

1 tablespoon fresh sage, finely chopped

1 tablespoon fresh thyme, finely chopped

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon vegetable stock paste

1/4 teaspoon ground cinnamon

1 teaspoon smoked paprika

1/2 teaspoon red pepper flakes

12 ounces vegan meat substitute (e.g., Lightlife)

1 tablespoon liquid soy seasoning

2 tablespoons vegan butter

2 tablespoons nutritional yeast

2 sheets vegan puff pastry, thawed

1/4 cup dairy-free milk (for brushing)

Optional: 2 tablespoons sesame seeds

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Heat olive oil in a pan over low–medium heat. Add blended onion and garlic; cook 5–6 minutes until golden and reduced by one-third.
Stir in sage, thyme, basil, oregano, cinnamon, paprika, and red pepper flakes. Raise heat to high, add vegan meat substitute, and break down into crumbles. Cook 5–6 minutes.
Reduce heat to medium, stir in vegan butter, soy seasoning, and nutritional yeast. Cook 5 minutes more. Remove from heat and let cool slightly.
Lay out puff pastry sheets. Shape filling into 1.5-inch-thick logs, arrange on pastry, cut between rows, and roll tightly. Seal edges with dairy-free milk.
Optional: score pastry tops. Brush with dairy-free milk, sprinkle sesame seeds, and chill for at least 30 minutes.
Preheat oven to 350°F (175°C). Cut rolls to desired size and bake 22–25 minutes, until golden and crisp.
Serve warm with ketchup or brown sauce.

Keep puff pastry cold before baking for maximum flakiness.

For freezer prep, freeze unbaked rolls and bake straight from frozen.

Nutritional yeast and soy seasoning enhance umami flavor but can be omitted if necessary.

Make mini rolls for appetizers or larger rolls for a main dish.