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Vegan mushroom sausage rolls on a baking tray.

Vegan Mushroom Sausage Rolls

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 27 minutes
Servings: 6 people
Author: Tracy Halasz


  • 1 white onion, chopped
  • 3-4 cloves garlic, minced
  • 2 teaspoons olive oil (if oil-free use broth)
  • 5 cups mushrooms (450 g), chopped
  • 6-8 sprigs thyme leaves, fresh
  • ¼ cup curly parsley, chopped
  • 4-5 tbsp soy sauce (tarmari)
  • 1 cup raw cashew nuts, pulsed
  • 2-3 tablespoons nutritional yeast
  • S&P
  • 1 puff pastry sheet (vegan), cut in half
  • seeds and sprinkles for garnish
  • honey mustard sauce (optional)


  • Heat 2 teaspoons of oil in a large skillet until shimmering. Add the onions and garlic and cook over medium heat until soft and starting to take on some color.
  • If oil free, use a splash of broth as necessary to keep the veggies from sticking.
  • In the meantime, chop the mushrooms (eg. button, oyster, chestnut, cremini or an assortment).
  • Pull the leaves off the thyme stems and set aside.
    PRO TIP: You can toss the whole sprig in during cooking and then remove the stems right before serving.
  • Add the mushrooms to the pan and cook for around 5-7 minutes until they are caramelized the liquid has evaporated.
  • Add the soy sauce (tamari), thyme leaves/sprigs, and parsley.
  • Reduce the heat to medium-low and let reduce until most of the liquid has bubbled away. Remove from heat.
  • Place a big, full cup of cashew nuts in a food processor and pulse until the texture is breadcrumb like. *Could sub another nut eg. walnuts
  • Add the crumbled cashews and nutritional yeast to the mushroom mixture, stir to combine. Taste the mixture and adjust seasonings to your personal taste.

Assembling the Sausage Rolls

  • Preheat oven to 400º F.
  • Roll out the puff pastry on a clean, lightly floured surface. Cut in half lengthways to create a long rectangle (see photo).
  • Spoon mushroom slightly off center of the pastry. Lightly moisten the long edge of the pastry.
  • Lift the long side of the pastry up and over the filling - tuck and roll to create a tight roll. Brush more milk to the edge to seal if required.
  • *I cut them into cocktail size pieces (one or two bite). But you can cut them any size you prefer. See photos.
  • Arrange the pieces seam side down on a baking sheet. Brush with plant-based milk or melted butter, sprinkle with Everything But the Bagel, a few sesame seeds or chopped parsley.

Baking the Sausage Rolls

  • Bake until golden approximately 20 minutes. Serve immediately with dipping sauce.

Honey Mustard Dipping Sauce (oil-free + vegan)


5 Minute Honey Mustard Sauce: this oil-free and vegan version 'honey' mustard (maple syrup and Dijon) dipping sauce recipe is totally irresistible paired with the savory mushroom sauce rolls. Trust me!
Puff Pastry: available in the frozen aisle at the grocery store. There are many vegan brands available. Check the label to be sure no dairy or eggs. The label might say 'may contain' milk but typically that is legalese because they are made in a factory where dairy products are used.
Make Ahead / Freezing: These sausage rolls freeze beautifully. Make them up until the point that you brush them with oil/milk. Cut them into appropriate sizes and transfer to a parchment-line baking sheet in a single layer without touching. Pop the baking sheet into the freezer for a couple hours. 
Once they are frozen, store them in an airtight container or bag in the freezer until needed.
When you are ready to cook, place the sausage rolls on a baking sheet. Let them come to room temperature while the oven is preheating, brush with oil/milk, and bake as directed. Baking them from frozen will increase the cooking time.
Reheat sausage rolls the next day in the oven, microwave or airfryer!
Original recipe from The Happy Pear.