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Giant vegan sausage roll

Giant Vegan Sausage Roll

Yara
This Giant Vegan Sausage Roll is a crispy, golden puff pastry wrapped around a hearty lentil and mushroom filling. Packed with savory flavor and completely plant-based, this easy vegan sausage roll recipe is perfect for parties, game day, holidays, or a comforting family dinner. Flaky on the outside and firm on the inside, it’s a crowd-pleasing vegan centerpiece.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Appetizer
Cuisine British-Inspired
Servings 6 slices

Ingredients
  

  • For the Filling:
  • 1 can 15 oz lentils, drained and rinsed
  • 1 cup mushrooms finely chopped
  • 1 small onion diced
  • 2 cloves garlic minced
  • ½ cup breadcrumbs
  • 2 tablespoons olive oil
  • 1 tablespoon soy sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • Optional: pinch of red pepper flakes
  • For Assembly:
  • 1 sheet vegan puff pastry thawed
  • Plant milk for brushing
  • Sesame or poppy seeds optional topping

Instructions
 

  • Preheat & Prepare
  • Preheat oven to 400°F (200°C).
  • Line a baking sheet with parchment paper.
  • Lightly roll out puff pastry if needed.
  • Prepare the Filling
  • Heat olive oil in a skillet over medium heat.
  • Add onion and cook 3–4 minutes until softened.
  • Stir in garlic and mushrooms.
  • Cook until mushrooms release moisture and it fully evaporates.
  • Remove from heat and allow to cool slightly.
  • In a mixing bowl, mash lentils slightly (leave some texture).
  • Stir in mushroom mixture, breadcrumbs, soy sauce, mustard, thyme, paprika, salt, pepper, and red pepper flakes.
  • Mix until well combined and able to hold together when pressed.
  • Assemble the Roll
  • Shape filling into a log down the center of puff pastry.
  • Fold one side of pastry over filling.
  • Brush edge lightly with plant milk.
  • Fold the other side over and seal seam.
  • Place seam-side down on baking sheet.
  • Score & Bake
  • Brush top lightly with plant milk.
  • Sprinkle with sesame or poppy seeds if desired.
  • Score the top gently with a sharp knife (do not cut through).
  • Bake 30–35 minutes until deep golden brown and crisp.
  • Rest & Slice
  • Let rest 10 minutes before slicing.
  • Cut into thick slices and serve warm.

Notes

  • Fully cook off mushroom moisture to prevent soggy pastry.
  • Do not overfill—this helps prevent cracking.
  • Score the top to allow steam to escape.
  • Add extra breadcrumbs if mixture feels too soft.
  • Best reheated in oven to maintain crisp texture.
Keyword Giant Vegan Sausage Roll, vegan sausage roll recipe