This easy and delicious vegetarian sausage roll recipe by Jamie Oliver is the perfect snack or light meal. Made with a savory mix of chestnut mushrooms, herbs, and fresh breadcrumbs, these golden puff pastry rolls are crispy on the outside and packed with flavor. You can easily swap in ingredients based on what you have!
Ingredients Needed
- 1 onion
- 2 stalks of celery
- 1 tablespoon (15ml) olive oil
- 500g (18oz) chestnut mushrooms
- 2 cloves of garlic
- 1 tablespoon (15g) Dijon mustard
- 100ml (3.4oz) white wine
- Sea salt and freshly ground black pepper, to taste
- 80g (3oz) fresh white breadcrumbs
- ½ bunch of fresh flat-leaf parsley
- 2 sprigs of fresh thyme
- 2 sheets of ready-rolled puff pastry (640g) (22.5oz) (we used Jus Rol)
- Almond milk (for brushing)
- 2 teaspoons sesame seeds
How To Make Vegetarian Sausage Rolls
- Preheat the Oven: Preheat the oven to 200ºC/400ºF/gas 6. Line a large baking tray with greaseproof paper.
- Cook the Vegetables: Peel and finely chop the onion, then trim and finely chop the celery. Heat 1 tablespoon (15ml) of olive oil in a large frying pan over medium-high heat, then add the chopped vegetables. Cook for 10-15 minutes, or until golden.
- Add the Mushrooms: Meanwhile, finely chop the mushrooms. Peel and crush the garlic, then add the chopped mushrooms to the pan. Cook for another 5 minutes, or until the mushrooms start to soften. Add the mustard and wine, season with salt and pepper, and reduce the heat to low. Cook for 5-10 minutes, or until the liquid has evaporated. Set aside to cool.
- Mix the Filling: Add the cooled mushroom mixture and breadcrumbs to a large bowl. Pick and finely chop the parsley leaves, then pick the thyme leaves and add them to the bowl. Stir everything well to combine, then season to taste.
- Shape the Sausage Rolls: Cut the sheets of puff pastry in half lengthways so you have four equal-sized pieces. Spoon a quarter of the mushroom mixture along the middle of one piece of pastry, shaping it into a long sausage using the back of a spoon.
- Seal the Pastry: Brush the edges of the pastry with almond milk, then carefully fold one side of the pastry over the filling. Press the edges to seal, then crimp the edges with a fork. Repeat with the remaining ingredients until you have four long rolls. Cut each roll into four pieces.
- Bake: Place the rolls on the prepared baking tray, brush with almond milk, and sprinkle with sesame seeds. Bake on the bottom shelf of the hot oven for 25-30 minutes, or until golden. Serve.
Recipe Tips
- Cool the filling before wrapping: Let the mushroom mixture cool down completely before using it. This helps prevent the puff pastry from becoming soggy.
- Seal the edges well: Make sure you press and crimp the edges tightly to keep the filling inside while baking.
- Use almond milk for a golden finish: Brush the pastry with almond milk for a nice golden color and a slightly glossy finish.
- Don’t overcrowd the baking tray: Give the rolls space on the tray so they can bake evenly and become crispy all around.
- Try different fillings: Feel free to mix in other veggies like spinach or grated cheese to add variety to your sausage rolls.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover sausage rolls cool to room temperature before placing them in an airtight container. Store in the fridge for up to 3 days.
- Freeze: After cooling, wrap the sausage rolls tightly in plastic wrap or foil, then place them in a freezer-safe container. They can be frozen for up to 1 month. To serve, let them thaw in the fridge overnight before enjoying.
- Reheat: Preheat your oven to 180ºC/350ºF. Place the sausage rolls on a baking tray and heat for about 10-12 minutes, or until they are hot and crispy.
Nutrition Facts
Serving Size: 1 roll (approximately 51g)
- Calories: 189
- Total Fat: 11g
- Saturated Fat: 5g
- Total Carbohydrate: 25.4g
- Dietary Fiber: 1.5g
- Sugars: 1.3g
- Protein: 3.7g
Try More Jamie Oliver Recipes:
- Jamie Oliver Vegetarian Meatloaf
- Jamie Oliver 5 Ingredients Vegetarian Black Tahini Noodles
- Jamie Oliver 5 Ingredients Vegetarian Tofu Fried Rice
- Jamie Oliver 5 Ingredients Vegetarian Minty Courgette Tart
Jamie Oliver Vegetarian Sausage Rolls
Description
This easy and delicious vegetarian sausage roll recipe by Jamie Oliver is the perfect snack or light meal. Made with a savory mix of chestnut mushrooms, herbs, and fresh breadcrumbs, these golden puff pastry rolls are crispy on the outside and packed with flavor. You can easily swap in ingredients based on what you have!
Ingredients
Instructions
- Preheat the Oven: Preheat the oven to 200ºC/400ºF/gas 6. Line a large baking tray with greaseproof paper.
- Cook the Vegetables: Peel and finely chop the onion, then trim and finely chop the celery. Heat 1 tablespoon (15ml) of olive oil in a large frying pan over medium-high heat, then add the chopped vegetables. Cook for 10-15 minutes, or until golden.
- Add the Mushrooms: Meanwhile, finely chop the mushrooms. Peel and crush the garlic, then add the chopped mushrooms to the pan. Cook for another 5 minutes, or until the mushrooms start to soften. Add the mustard and wine, season with salt and pepper, and reduce the heat to low. Cook for 5-10 minutes, or until the liquid has evaporated. Set aside to cool.
- Mix the Filling: Add the cooled mushroom mixture and breadcrumbs to a large bowl. Pick and finely chop the parsley leaves, then pick the thyme leaves and add them to the bowl. Stir everything well to combine, then season to taste.
- Shape the Sausage Rolls: Cut the sheets of puff pastry in half lengthways so you have four equal-sized pieces. Spoon a quarter of the mushroom mixture along the middle of one piece of pastry, shaping it into a long sausage using the back of a spoon.
- Seal the Pastry: Brush the edges of the pastry with almond milk, then carefully fold one side of the pastry over the filling. Press the edges to seal, then crimp the edges with a fork. Repeat with the remaining ingredients until you have four long rolls. Cut each roll into four pieces.
- Bake: Place the rolls on the prepared baking tray, brush with almond milk, and sprinkle with sesame seeds. Bake on the bottom shelf of the hot oven for 25-30 minutes, or until golden. Serve.
Notes
- Cool the filling before wrapping: Let the mushroom mixture cool down completely before using it. This helps prevent the puff pastry from becoming soggy.
- Seal the edges well: Make sure you press and crimp the edges tightly to keep the filling inside while baking.
- Use almond milk for a golden finish: Brush the pastry with almond milk for a nice golden color and a slightly glossy finish.
- Don’t overcrowd the baking tray: Give the rolls space on the tray so they can bake evenly and become crispy all around.
- Try different fillings: Feel free to mix in other veggies like spinach or grated cheese to add variety to your sausage rolls.
Jamie Oliver Vegetarian Sausage Rolls