Mushroom & Chestnut Sausage Rolls (vegan recipe)

Golden, puff pastry sausage rolls filled with a delicious mushroom, chestnut and thyme filling. These are perfect for adding to lunchboxes or serve with baked beans for a simple nursery-style dinner and watch them disappear quickly at parties. 

Close up of Mushroom & Chestnut Sausage Rolls and cherry tomatoes



Don't you just love a good sausage roll?

Biting into that crisp, golden pastry and hitting the rich, tasty filling. 

You can't beat them and you don't have to miss out if you're vegetarian or vegan either. They are super simple to make.

And don't they look good? 


Overhead shot of Mushroom & Chestnut Sausage Rolls on wooden board with cherry tomatoes and tomato chutney

Vegan Sausage Rolls


Vegan or vegetarian sausage rolls can be made by encasing veggie sausages in pastry and baking, but for a real flavour hit, try making your own filling.

For these vegan sausage rolls I went for a seasonal twist and used mushrooms and chestnuts as the main ingredient.

I flavoured the mushroom and chestnut mix with garlic, soy sauce and fresh thyme.

Vegetarian sausage rolls would use egg to bind the mixture, but I used peanut butter. 


How to serve vegan sausage rolls


I'm going to show I have no class here. I like to dunk sausage rolls in ketchup. I know, but it tastes so good. If that's not for you, then here are a few ideas of how to serve them.

  1. Cold in lunchboxes with crunchy vegetable sticks
  2. Hot with chips (fries) and baked beans for a nursery style dinner
  3. As party food, everyone loves a sausage roll at a party
  4. With a tomato chutney or cranberry sauce at Christmas
  5. Cold with potato salad and a green salad
  6. As part of a buffet
  7. Sliced into small pieces and served on a vegan cheeseboard with cheese, olives and chutney
  8. Hot, wrapped in foil to keep them warm to eat on Bonfire Night
  9. For dinner with onion gravy, mash and vegetables



chestnut mushrooms

Chestnut Mushrooms


I used chestnut mushrooms for these sausage rolls because they have a nice nutty flavour.

Chestnut mushrooms are the same kind of mushrooms as white mushrooms but they are slightly different, with their brown top and nutty flavour.

They are high in antioxidants and vitamin B6. They also contain potassium, selenium, copper and folate.

How do you clean mushrooms?


Never wash or submerge mushrooms in water. They will soak the water up and go soggy.

Mushrooms should either be wiped with damp kitchen paper or peeled.

Personally I like to peel mushrooms, although this method only works with large flat mushrooms and white and brown button mushrooms. I doesn't work with wild mushrooms, which have to be sorted through and wiped.



cooked chestnuts in a black bowl

Cooking chestnuts


Chestnuts can be boiled or roasted.

To roast chestnuts, cut a slit in each nut, then roast in a tray for half an hour until the skins start to peel off and they are soft inside.

To boil chestnuts, cover with cold water, bring to the boil and simmer for 3 to 4 minutes. Refresh them with cold water and peel off the skins.

Chestnuts can also be bough pre-cooked in sachets.

These are the type I used for this recipe. Quick and convenient, with all the work done for you.


Health benefits of chestnuts


It's important to include nuts and seeds in a balanced vegetarian or vegan diet. A handful each day can really make a difference or add them to recipes like this one.

Chestnuts are rich in fibre, potassium, phosphorus, vitamin B2 and vitamin E. They also contain traces of iron.



close up of fresh thyme sprigs

Fresh Thyme


Thyme pairs really well with mushrooms and the flavour really sings in these sausage rolls without overwhelming any of the other flavours.

You could use dried thyme in this dish too as it is lightly cooked with the onions. Fresh thyme does give a better flavour as dried thyme can lose it's flavour the longer the jar is open. 

Thyme is a member of the mint family and is grown across Europe and it's available all year round.


How do you prepare thyme?


Wash it under cold water and pat dry with kitchen paper.

To remove the leaves, take a stalk at a time and pull your fingers along the stalk against the leaves and they will drop off.

Once you have a pile of thyme leaves you can add them to dishes or chop them for a finer finish,


Mushroom & Chestnut Sausage Rolls on a baking tray

Puff Pastry


Shop-bought puff pastry is usually suitable for vegetarians and vegans. Avoid the pastry that says all butter, as it is exactly that. Check the back of the pack before buying,

Puff pastry can be bought in a block or ready rolled. You get more height and puff from the block, but ready rolled is ready to use and a very quick option.

Take the pastry out of the fridge 20-30 minutes before you want to use it to allow it to come to room temperature. It will be easier to roll or unroll (depending if you are using a block or ready-rolled).


for a real Christmas treat try my Vegan Christmas Feast Sandwich


How do you get golden puff pastry without egg?


Puff pastry is usually brushed with an egg wash or milk before baking for that golden finish.

For that golden finish on a vegan pastry dish, brush the pastry with olive oil or rapeseed oil before baking. 

If you don't brush the pastry with plant milk or oil, they will come out very pale and won't take on that beautiful golden colour.


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Mushroom & Chestnut Sausage Rolls. Golden, puff pastry sausage rolls filled with a delicious mushroom, chestnut and thyme filling. These are perfect for adding to lunchboxes or serve with baked beans for a simple nursery-style dinner. Great for birthday parties, buffet and Christmas. #mushroomsausagerolls #vegansausagerolls #vegetariansausagerolls #sausagerolls #veggiesausagerolls #mushroomrecipes #mushrooms #chestnuts #chestnutrecipes #christmasrecipes

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Mushroom & Chestnut Sausage Rolls

Mushroom & Chestnut Sausage Rolls

Make these sausage rolls for lunch and lunchboxes; serve them with beans for a comforting and easy nursery style dinner; serve them at birthday parties and on buffets or serve them at Christmas with some tomato chutney.

How to make vegan sausage rolls


Making mushroom and chestnut sausage rolls - step 1 onions

Step 1 - Onions and thyme


In a large frying pan, saute the onion and garlic until soft and translucent. Don't worry if they take on a bit of colour, that's fine for this recipe.

Add the thyme and cook for another minute or two.



Making mushroom and chestnut sausage rolls - step 2 mushrooms and chestnuts

Step 2 - Mushrooms and chestnuts


Add the mushrooms, season with salt and pepper and cook until soft.

Add the chopped chestnuts and soy sauce, then crumble over some vegetable stock cube. Stir in and cook for 2-3 minutes until the flavours have a chance to mix together.



Making mushroom and chestnut sausage rolls - step 3 blend mixture

Step 3 - Blend


Spoon the mushroom and chestnut mixture into a food processor.

Add porridge oats (oatmeal) and peanut butter to bind the mixture together.

Whizz into a pate type texture, but don't over-blend, you still want texture.



Making mushroom and chestnut sausage rolls - step 4 prepare pastry

Step 4 - Pastry


Roll your block of pastry into a long rectangle or unroll your ready-rolled puff pastry.

Cut down the middle lengthways so you have two long strips.

Divide the mixture between the two strips and place in a line down the middle of each strip.



Making mushroom and chestnut sausage rolls - step 5 rolling pastry

Step 5 - Roll the pastry


Pour some water into a small bowl and brush along the far side edge of the pastry with water. I just dipped my finger in the water and worked it along the edge but you could use a pastry brush. 

You don't want to much water, just to dampen the edge to help the pastry stick together.

Lift the edge of the pastry nearest to you and pull slightly as you wrap it over the filling, then roll so the join is underneath.

Cut each long sausage roll into four pieces.

Do the same for your other strip of pastry.

Cut diagonal slashes in each sausage roll, to let out steam as it cooks.



Making mushroom and chestnut sausage rolls - step 6 glaze pastry

Step 6 - Glaze


Place the sausage rolls on a floured or lined baking sheet. Leave a space between each.

Brush each sausage roll with rapeseed oil or olive oil for that golden finish.



Making mushroom and chestnut sausage rolls - step 7 bake sausage rolls

Step 7 - Bake


Bake in a pre-heated oven  for 20-25 minutes until the pastry is crisp and golden and the sausage rolls are cooked through and hot.

Serve and enjoy!

Scroll down for the full recipe, which is printable.



puff pastry recipes - garlic mushroom & spinach puff pastry tart, veggie burger pies and easy mediterranean tarts

Puff Pastry Recipes


If you enjoy these sausages rolls you may also like to try my Garlic Mushroom & Spinach Puff Pastry Tart, when served with new potatoes and vegetables, makes a wonderful dinner, my Layered Veggie Burger Pies which all the family will love or my Easy Mediterranean Tarts which can be served for lunch or dinner.



mushroom sausage rolls, sausage rolls, vegan sausage rolls, vegetarian sausage rolls, Christmas sausage rolls, savory pastries, savoury pastries
lunch
British, vegan
Yield: 8 sausage rolls
Author:

Mushroom & Chestnut Sausage Rolls

Mushroom & Chestnut Sausage Rolls

Golden, puff pastry sausage rolls filled with a delicious mushroom, chestnut and thyme filling. These are perfect for adding to lunchboxes or serve with baked beans for a simple nursery-style dinner and watch them disappear quickly at parties.
prep time: 25 Mcook time: 20 Mtotal time: 45 M

ingredients:

  • 1 tbsp rapeseed oil, plus extra for brushing pastry
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 250g mushrooms, chopped
  • 180g cooked chestnuts, roughly chopped
  • 1 tbsp soy sauce
  • 3 sprigs fresh thyme, leaves pulled
  • 1/2 vegetable stock cube
  • salt and pepper
  • 3 tbsp porridge oats
  • 1 tbsp peanut butter
  • 320g/1 packet of puff pastry

instructions:

How to cook Mushroom & Chestnut Sausage Rolls

  1. Preheat the oven to 200c/180c fan/400f/gas mark 6 and line a large baking sheet.
  2. Take your ready rolled puff pastry out of the fridge to come to room temperature.
  3. In a large frying pan saute the onion and garlic in rapeseed oil until soft, then add the thyme.
  4. Add the mushrooms, season with salt and pepper and cook gently for a few minutes until the mushrooms are soft.
  5. Add the chestnuts, soy sauce and crumble over half a vegetable stock cube, then cook gently for a couple of minutes.
  6. Pour the mixture into the bowl of a food processor and blend until it becomes a pate like consistency,  but still quite coarse as you want some texture.
  7. Unroll your puff pastry. You can use the paper it comes on as baking paper or move it to your lined sheet and cut the pastry down the middle lengthways so you have two long strips.
  8. Heap half the mixture along the middle of each pastry strip lengthways and brush a little water along the edge of the pastry furthest away from you.
  9. Lift the edge of the pastry nearest you, stretching a little and pull it over the filling and roll into a long sausage, placing the join underneath.
  10. Cut each long sausage roll into 4 sausage rolls.
  11. Move them slightly apart, giving them room to rise.
  12. Cut 3 or 4 slashes on the top of each sausage roll to let the steam out and brush each pastry with a little rapeseed oil.
  13. Bake for 20-25 minutes until golden and crisp.
  14. Enjoy!

NOTES:

You may also use a block of pastry and roll into a long rectangle.

These sausage rolls can be frozen before they are baked.

Once baked these sausage rolls can be kept in the fridge for 2-3 days.

If you don't have a food processor, you could chop the mushroom/chestnut mixture finely, then mix in a bowl with the oats and peanut butter.
Calories
327.46
Fat (grams)
18.97
Sat. Fat (grams)
2.71
Carbs (grams)
34.73
Fiber (grams)
2.86
Net carbs
31.86
Sugar (grams)
4.16
Protein (grams)
5.45
Sodium (milligrams)
282.49
Cholesterol (grams)
0.39
Created using The Recipes Generator

14 comments

  1. We love sausage rolls and these veggie versions look great.

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  2. My daughter loves sausage rolls with mashed potatoes and spaghetti hoops. It is one of her childhood favourites. Of course they weren't vegetarian back then. I usually buy them from our local health food shop but I must try making them myself. Jill

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    Replies
    1. I never thought of serving them with mash and spaghetti hoops. I hope she enjoys them as much as we did.

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  3. These look fantastic. I am a fan of mushrooms in anything so these are perfect for me to snack on or take on the go or eat whenever I want.

    ReplyDelete
    Replies
    1. I am the same, I love mushrooms.I do hope you try them Andrea.

      Delete
  4. This looks amazing and I think I am going to have to hit the market to get a few things. I would love to make this for dinner tonight. I will let you know how it turnd out!

    ReplyDelete
    Replies
    1. Oh yes, definitely let me know what you think. I am aure you'll love them.

      Delete
  5. I am so in love with this recipe. The chestnuts, mushrooms and seasonings sound like the perfect mix. It really seems easy too. Thanks so much for such a special recipe. 5 stars!

    ReplyDelete
    Replies
    1. Wow thanks for the five stars Ginny. And yes I'd give them that too ;)

      Delete
  6. Really like the look of your mushroom chestnut filling with the thyme, perfect combination!

    ReplyDelete
  7. Where do you find vegan puff pastry?

    ReplyDelete
  8. Very festive twist to a sausage roll Jaq! I love a good sausage roll and they really go down a treat at parties. Will these freeze well if I was to batch cook them?

    ReplyDelete
  9. This is a great inspiring recipe. I've been looking for a good vege roll recipe and this is tasty!

    ReplyDelete

I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x

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