Sausage rolls

A beloved snack from the UK, these vegan sausage rolls feature a savory filling of tofu, cashews, and herbs wrapped in golden puff pastry. Crispy on the outside and hearty on the inside, they’re perfect for parties, lunches, or teatime—100% plant-based and satisfying.

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Ingredients

SERVINGS:

For the vegan “sausage” filling

1.0 onion, minced
1.0 garlic, minced
.5 cups cashews
10.5 oz extra firm tofu, drained and crumbled
2 cups whole grain breadcrumbs
1.0 tbsp. parsley
2 tbsp. soy sauce
1.0 tsp. smoked paprika
1.0 tbsp. plant-based milk
.5 tsp. freshly cracked black pepper
1.0 tsp. dried thyme leaves

For the pastry

3 slightly-thawed puff pastry sheets

Preparation

Preheat your oven to 350° F (175° C), and line a baking tray with baking paper.
In a bowl, add all “sausage mince” ingredients, and mix until combined. Slightly mash the mince for a more combined texture.
Use your finger to wet the edges of the pastry sheet, and fold them over.
Place the rolls on the baking tray, and cut them all in half to make a total of 12 sausage rolls.
Use a pastry brush to lightly coat the tops of the sausage rolls with soy milk.
Bake for 30 minutes until golden brown and puffy. Allow to cool for 5 minutes before serving.