Ingredients:

  • 1 tbsp olive oil (15ml)
  • 1 medium onion, finely chopped (approx. 150g)
  • 2 cloves garlic, minced
  • 8 oz (225g) vegan ground meat alternative (such as Beyond Meat or Impossible)
  • 1/2 cup (50g) breadcrumbs (panko or regular)
  • 2 tbsp soy sauce (30ml) (or tamari for gluten-free)
  • 1 tbsp Dijon mustard (15ml)
  • 1 tbsp tomato paste (15ml)
  • 1 tsp dried sage
  • 1/2 tsp dried thyme
  • 1/4 tsp smoked paprika
  • Salt and freshly ground black pepper to taste
  • 1 package (14-16 oz / 400-450g) vegan puff pastry
  • 2 tbsp plant-based milk (soy, almond, or oat milk)
  • 1 tsp maple syrup (optional)
  • Sesame seeds or poppy seeds for topping (optional)

Instructions:

  1. Sauté onion and garlic in olive oil until softened.
  2. Add vegan ground meat and cook, breaking it up, until browned.
  3. Stir in breadcrumbs, soy sauce, Dijon mustard, tomato paste, sage, thyme, smoked paprika, salt, and pepper.
  4. Cook for a few minutes to combine flavors.
  5. Remove from heat and let cool slightly. Cover and chill in the refrigerator for at least 20 minutes.
  6. Preheat oven to 400°F (200°C / Gas Mark 6). Line a baking sheet with parchment paper.
  7. Lightly flour a clean surface. Unfold the thawed puff pastry sheet.
  8. Cut the puff pastry in half.
  9. Divide the sausage filling evenly between the two halves, forming a log.
  10. Fold the other side of the pastry over the filling, creating a roll. Seal edges.
  11. Cut each roll into 6 equal pieces.
  12. Place sausage rolls on the baking sheet. Brush with plant-based milk, drizzle with maple syrup and sprinkle with seeds (optional).
  13. Bake for 25-30 minutes, until golden brown. Let cool before serving as delicious vegan party appetizers.