Mushroom Sausage Rolls

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If you’re feeling like a little comfort food, then look no further than these vegan mushroom sausage rolls. Packed with flavour, flaky on the outside with a gooey filling in the middle – you’ll surprise everyone with these vegan treats. 

Vegan mushroom sausage rolls 

Vegan mushroom sausage rolls 

Makes: Approx. 17-22 sausage rolls (depending on the size)


  • 1 roll of puff pastry (Many of JusRol’s ready-made pastries are vegan-friendly)
  • 1 small white onion – diced
  • 2 cloves of garlic
  • 1 cup of roughly chopped chestnut mushrooms
  • 1 tbsp of dried thyme
  • 1 tbsp of dried sage
  • ½ can of drained and rinsed cannellini beans
  • ½ cup of drained and rinsed puy lentils
  • ½ cup of potato starch
  • 2 tbsp of nutritional yeast
  • 1 tsp sea salt
  • 1 tsp pepper
  • 1 tablespoon of olive oil for frying
  • Optional: a handful of spinach


  1. In a large pan, sauté the onion, mushroom and garlic in olive oil over a medium heat for 4-5 minutes.
  2. Add thyme, oregano, and sage and stir occasionally for another 3-4 minutes until the mixture is slightly brown and softened.
  3. Optional – Add the spinach during the last couple minutes of cooking until slightly wilted
  4. Add the pan mixture to a food processor, and add in the cannellini beans and lentils, sea salt, ground pepper, nutritional yeast, potato starch and Udo’s Choice Beyond Greens blend.
  5. Process until the mixture is fairly smooth, then remove it from the food processor and place it into a bowl. Cover it with a plate and place it in the fridge for about ½ hour until it reaches a more solid consistency.
  6. Dust your surface with some flour, and roll out the puff pastry. Cut out several long strips, around 4 cm wide, and then spread the mixture all the way along the pastry strips. Roll the strips until you have a typical sausage roll shape and then slice off before rolling again for the next one.
  7. Brush your “sausage rolls” with some olive oil, place them on a baking tray in the oven at 180c for 25 minutes until slightly golden brown and flaky.
  8. Tip: It’s best to serve them straight away whilst still warm!

Written by

Elisa (Happy Skin Kitchen)

Elisa is an Italian plant-based food blogger based in London. She has a passion for healthy food, cooking and living. After struggling with hormonal acne after moving to London in 2008, Elisa began her mission to clear her skin through a 360 degrees holistic approach. Happy Skin Kitchen is Elisa's everyday journey towards better skin and all-round good health.

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