Vegan Sausage Roll

Love Fresh Berries

Love Fresh Berries

Standard Supplier 31st October 2023
Love Fresh Berries

Love Fresh Berries

Standard Supplier

Vegan Sausage Roll

45 min

Vegan Sausage Roll by Love Fresh Berries 


Vegan Sausage Rolls

  • 50g pecans
  • 50g hazelnuts
  • 1 tbsp olive oil
  • 1 red onion, finely chopped
  • 2 cloves garlic, crushed
  • 400g can cannellini beans, drained and roughly mashed
  • 50g fresh breadcrumbs
  • 75g raspberries
  • 15 sage leaves, chopped
  • 4 stems oregano, leaves only, chopped
  • 2 tsp yeast extract
  • 375g pack ready rolled puff pastry (vegan)
  • Plant based milk to glaze

spicy raspberry chutney

  • 1 shallot or half small red onion, diced
  • 1 tbsp olive oil
  • 125g raspberries
  • 1 tbsp brown sugar
  • 1tbsp balsamic vinegar
  • Pinch chili flakes (optional)


vegan sausage rolls filling

1. Toast the nuts in a pan, moving them around over a medium heat for 3-4 minutes until they begin to change colour and release their aroma. Leave to cool slightly then roughly blitz in a food processor or finely chop.
2. Heat the oil in a pan and cook the onions for around 10 minutes until very soft. Add the garlic and cook for another minute. Remove from the heat and stir in the remaining ingredients (except the pastry). Chill for 30 minutes.

raspberry chutney

1. Heat the oil in a small pan, add the onion and cook gently for 5 minutes before adding the raspberries. Cook for a couple of minutes until they are soft and then add the remaining ingredients.
2. Continue a slow simmer for 5 minutes until syrupy then set aside.

Vegan Sausage Rolls

1. 4. Preheat the oven to 200C/180C fan/gas mark 6. Line a baking tray with a silicon sheet or baking parchment.
2. Remove the pastry from the fridge 10 minutes before it is required then gently unroll on the work surface.
3. Brush the long edges with a little vegan milk or water. Make a line of filling down the middle then roll the pastry up and over forming a sausage shape, keeping the edge underneath.
4. Cut into 4 pieces, make a couple of knife cuts on top, transfer to the baking tray then brush with milk. Bake for 20-25 minutes when the pastry will be puffed up and golden.
5. Best served warm with the chutney alongside. Keep in an airtight container in the fridge for up to 3 days.

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