Vegan Sausage Roll


160g TVP (Textured vegetable protein)

1 White onion (Diced)

2 Cloves Garlic (Minced)

1 stem of Celery (DIced)

4-6 White mushrooms (Diced)

1 TBSP Dried Sage

1/2 TBSP Dried Thyme 

1 Stock Cube

400ml Hot water

1 TBSP Marmite/Yeast extract 

100ml White wine (Optional)

1 Pinch Salt to taste

1 1/2 TBSP Nutritional Yeast

1 1/2 TBSP Potato Starch

1x pack supermarket puff pastry

2 TBSP Apple Sauce

Splash Plant based milk

Splash Vegetable oil

1 Pinch Turmeric

Sesame and dried thyme Garnish (optional)

Servings: enough for one puff pastry


  1. Gently sauté the onion, garlic and celery in a frying pan on medium heat until softened for approx 3-4 mins
  2. Add in the chopped mushroom, sage and thyme and continue frying for another 2-3 mins 
  3. Add in the White wine and stir gently and allow wine to reduce in the pan for 3-5 minutes 
  4. Whilst wine is reducing in the pan, mix the stock cube with the hot water and dissolve in the Yeast extract  
  5. Once reduced add the TVP and stir into the other ingredients
  6. Once the TVP is well combined with the vegetables, pour the stock/water/yeast extract mix into the pan and allow the TVP to hydrate and cook in the pan for 8-10 minutes.
  7. Allow mix to cool and fold in fresh chopped parsley for additional colour followed by a pinch of salt and the Nutritional yeast and potato starch.
  8. Once the mix is cool, roll out the Puff pastry and place the mixture in a sausage shape on the pastry and apply apple sauce along the length of the mixture.
  9. Gently roll up the pastry to form one large long sausage roll
  10. Using a knife, gently mark the top of the sausage roll with indentations enforce cutting the log into desired portion sizes
  11. Place the uncooked sausage rolls on a lined baking tray 
  12. In a Jug, mix the plant based milk, turmeric and oil together and using a pastry brush glaze each of the sausage rolls on the tray
  13. Decorate the top of the Rolls with additional garnishes 
  14. Bake in a pre heated over at 210C for 18-25 until golden brown and crisp
  15. Serve warm or allow to cool and eat later!