Gluten-Free Vegan Sausage Rolls
These gluten-free vegan sausage rolls are the ultimate crowd-pleasing snack, featuring a perfectly flaky, dairy-free pastry made from gluten-free flour and vegan butter. The savory filling combines hearty lentils, mushrooms, and aromatic spices like thyme and paprika, delivering a meaty texture and bold flavor without any animal products. Elevated with nutritional yeast and tamari, these rolls are packed with umami goodness while staying entirely plant-based. Brushed with non-dairy milk and optionally sprinkled with sesame seeds, they bake to golden perfection in just 25 minutes. Perfect as an appetizer, snack, or party treat, these easy-to-make sausage rolls are a delicious and inclusive option for guests with dietary restrictions. They're best served warm, but their satisfying taste shines even at room temperature!
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Ingredients
- 200 grams Gluten-free all-purpose flour
- 100 grams Vegan butter or margarine
- 4 tablespoons Cold water
- 50 grams Gluten-free breadcrumbs
- 150 grams Cooked lentils
- 100 grams Mushrooms
- 1 small Onion, finely chopped
- 2 cloves Garlic cloves, minced
- 1 tablespoon Ground flaxseed
- 2.5 tablespoons Water (for flax egg)
- 1 tablespoon Tamari or gluten-free soy sauce
- 2 tablespoons Nutritional yeast
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Non-dairy milk
- 1 tablespoon Sesame seeds (optional, for garnish)
Directions
Step 1
Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
Step 2
In a small bowl, mix the ground flaxseed with 2.5 tablespoons of water to create a flax egg. Let sit for 5-10 minutes until thickened.
Step 3
To make the pastry, combine the gluten-free all-purpose flour and 0.5 teaspoon salt in a large mixing bowl. Add the vegan butter and rub it into the flour with your fingers until the mixture resembles breadcrumbs.
Step 4
Gradually add the cold water, one tablespoon at a time, mixing until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 20 minutes.
Step 5
To make the filling, heat a pan over medium heat and sauté the onions and garlic for 2-3 minutes until softened.
Step 6
Finely chop the mushrooms and add them to the pan. Continue to cook for 4-5 minutes until the mushrooms are soft and any water released has evaporated.
Step 7
In a large bowl, mash the lentils with a fork, leaving some texture. Add the cooked onion and mushroom mixture, gluten-free breadcrumbs, flax egg, tamari, nutritional yeast, paprika, thyme, black pepper, and any additional salt to taste. Mix thoroughly.
Step 8
Remove the dough from the refrigerator and roll it out between two sheets of parchment paper until it’s about 5mm thick. Cut the pastry into 3 rectangular strips.
Step 9
Divide the filling mixture into three equal portions and shape each into a log, placing one log along the center of each pastry strip.
Step 10
Fold the pastry over the filling and seal the edges by pressing them together tightly. Use a sharp knife to cut each log into smaller rolls, approximately 4cm long.
Step 11
Place the rolls on the prepared baking sheet with the seam side down. Brush the tops with non-dairy milk and sprinkle with sesame seeds, if desired.
Step 12
Bake in the preheated oven for 20-25 minutes or until the pastry is golden and crisp.
Step 13
Remove from the oven and let cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
| Serving size | (850.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2068.5 |
| Total Fat 96.5g | 0% |
| Saturated Fat 16.4g | 0% |
| Polyunsaturated Fat 1.8g | |
| Cholesterol 0mg | 0% |
| Sodium 3322.2mg | 0% |
| Total Carbohydrate 268.8g | 0% |
| Dietary Fiber 27.2g | 0% |
| Total Sugars 11.4g | |
| Protein 38.0g | 0% |
| Vitamin D 12.2IU | 0% |
| Calcium 285.1mg | 0% |
| Iron 11.4mg | 0% |
| Potassium 1596.2mg | 0% |
Source of Calories