Honestly the BEST Vegetarian Sausage Rolls I’ve EVER eaten. Savoury, tangy cheese mixed with crunchy, earthy nuts, soft breadcrumbs and sweet, fruity onion and apple… Perfectly seasoned. All encased within crisp and lightly flaky, golden gluten free pastry. Easy to make. Prep ahead of time.
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The BEST Vegetarian Sausage Rolls
Oh my! I wish I had been in time to share these Vegetarian Sausage Rolls with you before Christmas. Because they are honestly the BEST Veggie Rolls I have EVER eaten. I am SO proud of this recipe.
Prompted by my daughter switching to eating predominantly vegetarian, we did a pretty much Veggie Christmas. No turkey in the house! Instead… we had an epic feast centring around my Stuffed Cashew Nut Roast… It was a welcome change and felt both lighter and more virtuous than our usual Christmas blow-outs.
Nibbles too were carefully chosen for vegetarian inclusivity… A delicious dip of homemade Hummus with Caramelised Onion and Turmeric; Our traditional Christmas morning Puff Pastry Swirls with Sundried Tomato, Parmesan and Walnut; Some Pesto-Roasted Chickpeas; and a batch of my Ultimate Gluten Free Cheese Scones.
But these Veggie Sausage Rolls? THEY were a revelation…
Veggie Rolls are NOT just for Christmas… OR for vegetarians!
Let’s be clear… While the seasonal shindig should always be accompanied by a good sausage roll, they are NOT just for Christmas. Everyone loves a good ‘sausage’ roll… right? And that means they can and should be eaten all year long! There’s nothing better than devouring a warm, savoury-filled, crisp and flaky pastry-covered morsel… With or without a dip of Pear and Ginger Preserve.
But can Veggie Rolls be as good as their meat-filled cousins? Damn right they can! And this recipe states the case. Seriously… When guests visited, I made a batch of my fabulous (and I mean fabulous) Gluten Free Pork Sausage Rolls and set them alongside a batch of these Veggie Sausage Rolls (also made with gluten free pastry)… The Veggie Rolls were such a hit, the meat-eaters were scrapping with the vegetarians for the last one!
So, whether you eat meat… or not… This recipe is a keeper.
What are Vegetarian Sausage Rolls made of?
Just as gluten free pastry should (in my world) be at least as good as its wheat counterpart… A Vegetarian Sausage Roll should be at least as good as its meat-alternative. And we should never be talking style over substance. Flavour, texture and the enjoyment of eating is central to the development of any and all recipes here at Gluten Free Alchemist.
While many vegetarian food alternatives gravitate towards mimicking the texture and flavour of meat, this can be a missed opportunity. The incredible eating experiences gained from blending alternative ingredients that are worthy in their own right, opens a whole world of deliciousness and enjoyment.
So, what goes into my Veggie Sausage Rolls?
- Real breadcrumbs – These support structure and give body to the filling. I use crumbs made from my gluten free Wholemeal Bread-Machine Loaf (or the hand-baked version), as they are more flavoursome, less dry and nutritionally better than commercial gluten free bread. Click the following link to find full instructions on how to make Fresh Gluten Free Bread Crumbs.
- Grated Cheese – Adds a savoury, salty, tangy unctuousness to the bite, as well as being nutritious and delicious. A combination of grated Mozzarella and Cheddar work perfectly.
- Chopped Walnuts – Provide crunch and alternative texture as well as an earthiness, interest and yet more great nutrition.
- Chopped Onion and Cubed Apple – Offer a little well-paired sweetness against the savoury cheese and nuts… And a delightful flavour explosion on the tongue.
- Egg and Cream – To give my Vegetarian Sausage Rolls texture and to help bind the ingredients.
- Seasoning (including mixed herbs and a little sweet paprika) – For flavour and colour.
What pastry should I use to make Veggie Sausage Rolls?
The pastry options for making Vegetarian Sausage Rolls are pretty flexible. Whether you choose to make them with shortcrust, puff or flaky pastry and whether the pastry is homemade or shop-bought, they will be equally delicious. Probably! For those of us who are gluten free, perhaps the variations on quality of both recipe used and commercial ready-made availability are less consistent.
When making ‘sausage’ rolls whether veggie or not, I mostly use my own recipe for Gluten Free Flaky Shortcrust (with gram flour) as it is light, crisp and malleable. And (although it isn’t by method a flaky pastry), it offers a natural, gentle layering.
If making gluten free pastry is something you are wary of, I promise it’s not to be feared. For shortcrust (regardless of the flour blend used), simply follow my step-by-step guide. And you’ll have the best pastry for Vegetarian Sausage Rolls in no time at all.
How to make the BEST Veggie Rolls
Making Vegetarian Sausage Rolls should be an easy job… And as long as you have some basic equipment, these honestly require no more skill than making a standard sausage roll. Nonetheless, it always helps to have a little guidance. So… Here are my key tips to making the BEST Veggie Rolls…
- Breadcrumbs – The recipe calls for ‘fresh’ breadcrumbs (ie. from a loaf of bread and NOT a packet). However, bread will always break down into crumbs more easily if it has been sliced and left out to dry for a few hours before ‘crumbing’. Here’s the link for my full instructions to make Gluten Free Fresh Bread Crumbs.
- Onion and Walnuts – Chop both of these finely to support a better flavour distribution and more even mix for shaping.
- Chill the mix – Once the ingredients have been well-combined, chill in the fridge for about an hour. This makes it easier to shape into perfect Vegetarian Sausage Rolls. It’s not essential, but it really helps.
- Divide the pastry and mixtureand roll in thirds. This will prevent the pastry being over-worked and give greater control over the rolling and filling process.
- Brush the pastry seam with water, milk or egg-wash at the point the pastry overlaps. This will ensure the pastry sticks to itself at the seam and the filling remains encased. Once rolled and cut, place the Veggie Sausage Rolls seam-side down on the baking sheet.
- Use a super-sharp knife to cut the Veggie Rolls before baking – It’s just much easier that way!
- Chill before baking – Although this isn’t essential, the results are always better (in my opinion) when pastry has been chilled just before hitting the heat of the oven… Whether gluten free or not.
- Before baking, glaze the rolls for a golden crust. You can do this with either egg wash (a mixture of beaten egg and milk) or just milk.
Equipment I used for making Vegetarian Sausage Rolls…
- A set of Kitchen Scales – These are the ones I have and recommend for versatility.
- High-Powered Blender for making breadcrumbs. The PROMiXX MiiXR X7 Blender is quite possibly the most efficient piece of equipment for bread crumbs I have ever used! It also makes exceptional Blender Pancakes, Banana Ice Cream and Hazelnut Butter too.
- Cheese Grater – You will have your own favourite. But I will be forever happy that someone invented one like this!
- Sharp Knife
- Mixing Bowls – It always helps to have a large bowl with a lid and a non-slip base.
- A good Solid Mixing Spoon – To blend the ingredients well.
- Large Baking Tray(s)
- Good-quality Non-Stick Baking Paper – This is the only one I use!
- A sturdy Rolling Pin
Are these Vegetarian Sausage Rolls gluten free and suitable for People with Coeliac Disease (Celiac)?
Yes. Providing they are made with gluten free pastry and gluten free breadcrumbs, this recipe for Vegetarian Sausage Rolls is completely safe for people with Coeliac Disease (Celiac Disease). As always… Be sure to check any package labels for hidden gluten or ‘may contain’ warnings.
Can this Veggie Sausage Roll recipe be made dairy free and vegan?
This particular recipe has not been specifically written to be either dairy free or vegan and does contain cheese, cream and egg. However… If you use dairy free/vegan breadcrumbs, pastry and cheese, a dairy free cream alternative and you substitute the eggs with lightly whipped aqua faba, they should work fine.
When to eat Vegetarian Sausage Rolls
Because these Vegetarian Sausage Rolls are packed with good stuff, there are lots of times when they would be a perfect eat…
- At Christmas and Easter or other get-togethers
- Popped in the lunch-box or for lunch on the go
- At a Gluten Free Picnic
- Perfect for Parties whether at home, the office or as a contribution for friends/family
- Taken when travelling gluten free to stave off the hunger until safe food can be found
- As a savoury bake-sale option…
- Or… a yummy snack
Other flavour add-ins and options
My recipe for Vegetarian Sausage rolls is flexible. In addition to the option of using different types of pastry (gluten free or not, including my amazing Gluten Free Puff Pastry), the ingredients can also be tweaked both for dietary need and preference. Try varying…
- The nuts – Although I used walnuts, other nuts weight for weight, can also be used. Or if making for someone with a nut allergy, leave them out altogether. You could opt to replace with pumpkin seeds, pine nuts, a little sesame or anything else that you feel would add optional crunch.
- Switch the cheese – Likewise, the cheese can be easily varied with a straight swap. Using something like Red Leicester, Gruyère or Gouda, or any other favourite hard cheese will be ideal. Equally, adding a hint of crumbled blue cheese or going for a smoked cheese option will completely and deliciously change the flavour profile of the Veggie Rolls. Can’t eat dairy cheese? Go dairy free!
- Apple is optional – I personally love the sweet fruitiness that apple brings, whether in a standard sausage roll or a veggie version. But if you don’t want to use it, leave it out. Or… Sub with an alternative such as a hint of apricot.
- Spice it up – Although I used a combination of mixed herbs, salt, pepper and sweet paprika, don’t feel constrained. Herbs and spices are your friend. You could go hot with chilli; Seasonal with a little ginger; Asian with turmeric, garam masala and cumin; Middle Eastern with Za’atar; Or just plain Mediterranean with a pinch of mountain thyme and oregano.
Ready to try my Vegetarian Sausage Rolls (gluten free or not)?
And that’s all there is to it. The recipe for my Vegetarian Sausage Rolls and Gluten Free Flaky Shortcrust Pastry (with Gram Flour) can be found below. I know you’re going to love them!
If you do make them, please let me know. Leave a comment, rate the recipe (5 stars ⭐️⭐️⭐️⭐️⭐️🙏😁 goes a long way to making sure other people can find the recipe on the internet), or post a picture of your Veggie Sausage Rolls on social media and tag me in (#glutenfreealchemist @glutenfreealchemist). Even better, come follow me to keep up to date with all the latest Gluten Free Alchemist creativity… Facebook, Instagram, Pinterest and Twitter.
And if you haven’t found it already… For all your gluten free inspiration, head over to our Gluten Free ‘Recipe Book’ Index. There are literally hundreds of recipes shared for FREE with our love.
Happy cooking
Other (vegetarian) party food at Gluten Free Alchemist
Vegetarian ‘Sausage’ Rolls
Key equipment
- sharp knife
- fork and mixing spoon
- fridge
- Oven
Ingredients
Vegetarian Filling
- 150 g fresh breadcrumbs Allowed to go a little stale before blending to crumbs (I used my Gluten Free Wholemeal Bread – See NOTES)
- 100 g mature Cheddar cheese grated
- 100 g grated Mozzarella cheese (the type used to top pizza)
- 75 g walnuts chopped (or alternative nuts)
- 1 medium to large onion finely chopped
- ½ apple de-skinned, cored and chopped into tiny cubes (optional)
- 2 eggs I used UK large – lightly beaten
- 1 tbsp double cream (heavy cream)
- 2 tsp dried chopped mixed herbs or alternative
- 1 tsp sweet paprika powder (optional)
- salt and pepper to taste
Pastry
- 500 g Gluten Free Flaky Shortcrust Pastry or alternative = 1 portion of recipe attached to post
Egg Wash Glaze (or alternatively just use milk)
- 1 egg
- dash of milk
Instructions
Vegetarian Filling
- Prepare, weigh and mix the breadcrumbs, grated cheeses, chopped walnuts, onion and apple in a large mixing bowl.
- Lightly beat the eggs with the cream in a small bowl (using a fork).
- Add the egg mix, herbs and seasoning to the main mixing bowl and (using a wooden or firm silicone spoon), mix all the ingredients together, until evenly combined.
- Set aside in the fridge to chill for about an hour, while you make the pastry (if making from scratch).
Egg Wash Glaze
- Make the egg wash glaze before rolling the pastry by beating the egg and milk together in a small bowl. (or alternatively just use milk).
To Make Vegetarian Sausage Rolls
- Take the pastry and knead very gently in your hands (particularly if it has been pre-made and stored in the fridge) to ensure it is soft enough to roll.
- Cut the pastry block into thirds or half and flour the work surface or a large piece of baking paper (which can help in moving and working the pastry).
- Place the pastry ready to roll and lightly flour the top.
- Using a rolling pin, carefully roll the first piece of pastry into an oblong shape about 2 mm in thickness. Make sure you lift slightly during rolling to ensure the pastry doesn't stick and dust with a little extra flour if sticking occurs.
- Cut the edges of the strip with a sharp knife to make them straight.
- If the oblong is very wide (and dependent on how fat you want the veggie rolls), you may want to cut the strip in half.
- Take chunks of vegetarian filling and using hands, mould into 'sausage' shapes, placing onto the centre of the pastry strip. Work along from one end to the other, making sure the filling is even.
- Wrap one side of the pastry over the top of the filling and brush the top edge of that pastry with egg wash.
- Also brush the inside outer edge of pastry that is to be folded up over the pastry top.
- Pull the pastry up so that it over-laps the dampened pastry at the top and gently press together to seal.
- Add a sprinkle of flour over the seal to dry any excess wetness and prevent sticking when the roll is cut.
- Turn over the whole length of the roll so that the seam is underneath and using a very sharp knife, cut the veggie roll strip into individual pieces.
- Place the uncooked veggie rolls (seam side down) onto baking sheets lined with baking paper.
- Repeat the rolling, filling and cutting process with the remaining pastry and filling until all the ingredients have been used.
- Place in the fridge to chill for about half an hour.
- Meanwhile, heat the oven to 200 C/400 F/Gas 6.
- Brush the top of the uncooked veggie rolls with egg wash to glaze.
- Cook in the oven for about 20 to 25 minutes until golden.
- Enjoy hot from the oven, warm or cold.
Freeze, Chill, Reheat
- Cooked veggie rolls can be frozen or stored in the fridge if made ahead of time.
- Freeze in airtight containers or a seelable freezer bag.
- Best reheated after defrosting by placing (lightly covered or wrapped with foil) in a preheated oven (180 C/350 F/Gas 4) for 10 to 15 minutes.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Gluten Free Flaky Shortcrust Pastry with Gram Flour
Key equipment
- large bowl
- small bowl
- flat table knife
Ingredients
- 110 g Gluten Free Rice Free Flour blend GFA Blend B – See NOTES
- 55 g potato starch flour
- 55 g gram flour (chickpea flour/garbanzo flour)
- 1 tsp xanthan gum
- ½ tsp baking powder gluten free
- ½ tsp fine sea salt
- 55 g unsalted butter cold and cubed
- 55 g Trex/lard cold and cubed
- 1 large egg UK large
- 2½ tbsp cold water
Instructions
- Weigh the flours, xanthan gum, baking powder and salt into a large bowl and mix together until evenly combined.
- Add the butter and lard/Trex to the bowl and rub the into the flour mixture using finger tips, until it resembles coarse breadcrumbs.
- In a small bowl, beat the egg with the water and then pour into the crumb mixture.
- Stir the wet ingredients into the crumb mixture using a table knife until it begins to clump together.
- Once it is beginning to come together as a dough, leave the mixture to stand for 5 to 10 minutes to fully absorb the liquid.
- Finally, bring the dough together with your hands and press into a ball.
- If not using immediately, wrap and refrigerate. And when ready to use, take from the fridge and knead very lightly to enable it to become 'rollable'.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
This recipe features in Twinkl Picnic in the Park Blog
I’ve made these twice now, and they are truly delicious. The cheese & apple combo with the crunch of the walnuts is perfect. The texture is spookily just like a sausage roll, it’s amazing. I didn’t have cream the first time, so used a dollop of left over cheese sauce. It worked just as well. I didn’t have bread crumbs the second time, so blitzed up some rice cakes. Not quite the same texture, but didn’t take away from the overall flavour. Thank you for the recipe, and keep inspiring us Kate!
Fabulous! Thank you SO much for your feedback Anna. I too am finding they are super-versatile for little switches. So I am really pleased they have worked for you that way too.
I have just (last week) posted a recipe for Veggie Burgers, which is a slightly tweaked version of this recipe. They are really yummy! Hubby (gluten and meat eater) says he prefers them to beef burgers! xx
Great idea!
Thank you.
These look so tasty, I love the combination of flavours you’ve got in there. I love a good homemade sausage roll and always trying to find a decent veggie version so I cannot wait to try yours!
Thanks Carrie. I’ve made them several times now and they are really yummy x
These look fantastic – great for a party!
REALLY great for a party. I honestly think I prefer them to meat ones x
That is an interesting idea to make your own vegetarian “sausage”. I wonder how this would be with a premade vegan sausage?
The beauty of this one is you can make it how you like! Doesn’t taste anything like ‘sausage’ though… it’s way tastier x
Wow – those look amazing. Definitely going to try them!
Thanks Veronica… Enjoy xx
These are great! I’m always looking for vegetarian alternatives for my teenage grandson so he doesn’t feel left out. Definitely a keeper!
Oh yes! Definitely try these. My daughter LOVES them. Super-tasty and really easy to make too x
I love the look of these, Kate. I shall definitely be making them! Thank you for sharing the recipe. Happy New Year!
You’re so welcome Helen. They are so delicious. I hope you love them too x
These sound amazing – printed and pinned!! Thanks for sharing this great post at the Lazy Gastronome’s What’s for Dinner party – I love to see what you have to bring. Have a wonderful week.
Thank you Helen. They are so good. I hope you love them too xx