Caramelized onion and sausage rolls

Makes 12      Preparation time 30 minutes     Cooking time 20-25 minutes

I love a sausage roll and they are my perfect buffet finger food. Not for me though just the sausage meat and pastry, although they can be good too. I like to jazz mine up with mustard, mushrooms and caramelized onions. Since Sainsbury’s shroomdogs hit the shelves I have been dying to make the perfect vegan and gluten-free sausage roll for Christmas. I hope you like these.


  • 1 pack of vegan and gluten-free puff pastry, Just Rol is a good one.
  • 1 onion finely chopped
  • 6 medium mushrooms finely chopped
  • sprig of thyme
  • 1 pack of vegan sausages, I used  Love Your Veg shroomdogs from Sainsbury’s
  • 2 tsp dijon mustard or multigrain mustard.
  • 2-3 tbsp of soya milk



  1. If your sausages have skin on then remove that and mash-up in a bowl and add the thyme leaves only, chopped finely
  2. Place your chopped onion and mushroom in a frying pan with a little oil or dairy-free butter and cook down until the onions are a light golden brown. Then place to one side to cool down.
  3. Preheat your oven to 200C and line a baking sheet with baking parchment.
  4. Unroll your pastry on a board and divide it into two strips horizontally. Spread the mustard along the middle of each strip.
  5. Once the onion and mushroom mixture has cooled down add it to the mashed sausages and incorporate them fully.
  6. Divide the mixture into two and make it into rough sausage shape and place along the pastry, leaving a little gap on the edge to seal them.
  7. Brush the edges with milk and fold over each one, making sure you seal the edges. Score with a knife diagonally along the top of each roll.
  8. Brush the tops with soya milk, if you want a little colour you could add a tiny sprinkle of turmeric into the milk. You could also sprinkle them with poppy or sesame seeds.
  9. Then cut into smaller sausage rolls. I divided each into 6. Place onto the baking tray and cook for 20-25 minutes, until golden brown.

If you like this recipe, don’t forget to tag me on twitter as @veganalchemist1 or my facebook page I love seeing your versions of my recipes. I would love to hear your comments too.

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