These easy Vegan Sausage Rolls only use 3 ingredients to make flaky meat free sausage rolls that could well be straight from Greggs. They’re ideal to eat hot or cold, at home or on the run and they’re ready to go in just 30 minutes!
Preheat the oven to 200c (Fan) | 390f. Line a baking tray with parchment paper.
Take the skins off 340g Vegan Sausages. Use a sharp knife to split the skin then simply peel it off and discard.
Form half of the sausages into one long neat sausage which is half the length of the roll of pastry. Repeat for the other half. Slice down each sausage lengthways. Set aside.
Unroll a 375g Puff Pastry sheet onto a board. Or you can leave it on the paper it arrived on. Just make sure to unstick it then lie it back down. You shouldn’t need to use any flour unless it is very sticky.
Cut the pastry in half lengthways and then across to create 4 rectangles.
Lay each of the long sausage halves onto a pastry rectangle. Make sure they are straight and towards the top edge of the pastry.
(Optional step) Take a sharp knife and cut through the exposed half of the pastry to create a lattice pattern.
(Optional step) First make slits the whole length of the exposed pastry leaving a double width gap. Then go back and add two further slits in each gap leaving a piece of pastry intact in the middle. |;|;|;|;|. Make sure to cut all the way through the pastry and don’t cut through the edge.
Use a pastry brush and some of 1 tbsp Plant Based Milk to coat all the exposed pastry.
Carefully fold the cut pastry up and over the sausage meat.
Use your finger to press along the long edges to seal the join.
(Optional step) Use a sharp knife to trim away any excess pastry from the bits which have been joined.
Move the sausage rolls to your lined tray. Make sure they have a little space to puff up.
Brush the top of the rolls with more plant milk.
Bake for 20 minutes or until they are lovely and golden.