Description
These Vegan Savory French Onion Sausage Rolls are golden, flaky, and packed with rich, caramelized flavor. Featuring a hearty filling of caramelized onions, mushrooms, and brown lentils, seasoned with Dijon and vegan Worcestershire sauce, wrapped in crisp puff pastry. Perfect as a delicious snack or appetizer for any occasion.
Ingredients
Filling:
- 2 tbsp olive oil or vegan butter
- 1 large onion, thinly sliced (about 2 cups caramelized)
- 1 cup cooked brown lentils (or 1 can, drained and rinsed)
- 2 cups mushrooms, finely chopped (cremini or button)
- 1 tbsp tomato ketchup
- 1 tsp vegan Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp onion powder
- Freshly cracked black pepper, to taste
- Salt, to taste (keep light)
Pastry & Finish:
- 2 sheets puff pastry (thawed if frozen, store-bought works great)
- 1 tbsp plant-based milk (for brushing)
- Optional: vegan cheese (cheddar or mozzarella style), fresh herbs (thyme, rosemary, parsley), chili flakes for heat
Instructions
- Caramelize the onions: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the thinly sliced onions along with a pinch of salt. Cook slowly, stirring occasionally, for about 20 minutes until the onions become deep golden and sweet. This slow cooking is crucial to develop the rich onion flavor.
- Prepare the sausage filling: Push the caramelized onions to one side of the skillet. Add the finely chopped mushrooms and cook for 6 to 8 minutes until they release their liquid and it evaporates. Stir in the cooked brown lentils, tomato ketchup, vegan Worcestershire sauce, Dijon mustard, and onion powder. Cook for another 3 to 4 minutes to let the flavors combine. Season with freshly cracked black pepper and adjust salt to taste.
- Assemble the rolls: Preheat your oven to 400°F (200°C). Lay one sheet of puff pastry on parchment paper. Spread half of the filling in a long strip along the short edge of the pastry, leaving a border around the edges. If using cheese, sprinkle a thin layer over the filling. Roll the pastry tightly around the filling, sealing the edge with a little plant-based milk. Cut into 5 even rolls. Repeat with the second sheet and remaining filling to yield 10 rolls total.
- Egg/milk wash and bake: Place the rolls on a baking tray lined with parchment paper. Brush the tops of the rolls with plant-based milk to help them brown. Bake in the preheated oven for 20 to 25 minutes, until the pastry is golden and puffed. Let the rolls cool for 5 minutes before serving.
Notes
- Using vegan Worcestershire sauce ensures the recipe remains fully vegan.
- Slowly caramelizing onions is key for maximum flavor—do not rush this step.
- Choose cremini or button mushrooms for the best texture and taste.
- Feel free to add fresh herbs or chili flakes to customize flavor.
- These rolls can be reheated gently in the oven to maintain crispiness.
