Virtual Vegan Potluck: Sausage Rolls with a Trio of Dipping Sauces

As soon as I heard mention that there would be another Virtual Vegan Potluck, I jumped at the chance to take part! My laziness won over during the first two potlucks, causing me to miss out, but not this time I say! This time I dusted off my raggity old apron, put on my metaphoric chefs hat (because really, who owns one of those things), got my arse into the kitchen…..and then proceeded to stare at the wall…ok, I did go into the kitchen with a plan but it definitely took a lot of hemming and hawing before I finally decided on something. I’m, how you say, ridiculously indecisive. If someone asked me to decide between chocolate or vanilla ice cream, the damn stuff would be melted by the time I made up my mind.


After finally narrowing it down to a category (let’s hear it for the appetizers!! Woot! Woot!), I searched through some of my old food porn and recipes for a little inspiration, then it dawned on me, what’s one recipe I’ve never posted on the blog that I make year after year? The one recipe that we sell out of at every vegan bake sale? The one recipe that is loved by vegans and omnis alike? Sausage rolls! I can’t tell you how many times I’ve made those savory little rolls, but every time I make them I’m in a mad dash to bake a epic tonne of other things so I’ve never gotten around to documenting it, but not anymore!


I’m not kidding when I said we sell out of these things at every bake sale, at the last Calgary sale they lasted all of 10 minutes; you can’t help but feel just a little proud when that happens πŸ˜‰ I’ll be honest though, as a Newfie, sausage rolls weren’t something that I missed going veg. Actually, I’m pretty sure I never even laid eyes on one until I moved to Alberta. Now Albertans, there’s a group of people who like their sausage rolls, they seemed to go gaga over the things. After coming up with a vegan version, I finally figured out why! Flaky pastry wrapped around a delicious savory filling, hot damn those things are good.


I even made 3 different dipping sauces to make them all fancypants, spicy “honey” mustard, marinara and a sweet & tangy BBQ. All are uber delicious, but if you ask me, the spicy honey mustard is the way to go, I like me some spice.

Since the potluck is kind of like an online conga line. Don’t forget to scroll to the bottom of the page to find links to the blog before mine and after mine. If you wanna start at the beginning, just head on over to Vegan Bloggers Unit and work your way through 169 blogs! Whew, that’ll take some time πŸ™‚ Thanks to Annie, Somer and Jason for organizing! You guys are some seriously cool beans.



  • 5 oz. (about 1 1/2 cups) raw walnuts or pecans
  • 1/2 cup breadcrumbs or stale bread
  • 1 medium yellow onion
  • 2 cloves garlic, minced
  • 10 oz. (a little less then 1 pkg) extra-firm silken tofu
  • 2 teaspoons vegan beef bouillon
  • 1/4 teaspoon smoked paprika
  • 1 teaspoon fennel seeds
  • 3 tablespoons soy sauce or tamari
  • 1/2 teaspoon liquid smoke
  • 1/2 teaspoon pepper, or to taste
  • 1 cup rolled oats
  • 2 frozen puff pastry squares or sheets
  • Non-dairy milk, for brushing
  • Sesame seeds, for garnish


  1. The night before, take puff pastry out of freezer and let defrost in the fridge overnight.
  2. Either chopping by hand or in a food processor, process the nuts until they are the size of small pebbles
  3. DSC_0003
  4. Put the nuts into a large mixing bowl. If using stale bread, put the bread into the food processor and process until the bread turns to fine crumbs, then add the bread crumbs into the bowl with the chopped nuts.
  5. Half the onion and then cut each half into quarters; add them to the food processor along with the minced garlic. Process them until they become finely chopped, then mix them into the bowl with the other ingredients.
  6. DSC_0012
  7. Puree the tofu, along with the beef stock powder, smoked paprika, fennel, soy sauce, liquid smoke and pepper until completely smooth.
  8. DSC_0013 This is the vegan bouillon that I use.

  9. Add the tofu mixture to the bowl along with the oats, and mix everything until evenly distributed. Cover and store in the fridge until ready to use.
  10. DSC_0016 Man that looks gross, but it ends up tasting so good!

  11. Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
  12. Remove your puff pastry from the fridge, take one square and roll out into a 16 x 6 inch rectangle.
  13. DSC_0022
  14. Spoon the filling lengthwise down the centre third of the puff pastry rectangle; lightly brush the opposite boarder with the milk.
  15. DSC_0026
  16. Roll the pastry and filling lengthwise towards the brushed boarder like a log, sealing with your fingers to close the seam.
  17. DSC_0030

  18. Slice the roll into 5 3-inch long pieces and place them on the prepared baking sheet.
  19. DSC_0033

    DSC_0038 Mine were cut into 4 pieces but I recommend cutting them into 5.

  20. Make 2 or 3 diagonal cuts in the top of each roll to release steam. Brush the tops of each roll with more milk and sprinkle with sesame seeds. Repeat with the remaining filling and pastry.
  21. DSC_0046

  22. Bake the rolls for 20 to 30 minutes, or until they’re golden brown and flaky.
  23. DSC_0063

  24. Let cool slightly and serve with spicy honey mustard sauce, marinara sauce and/or BBQ Sauce.


Author: The Vegan Cookbook Aficionado


  • 1 can (156 ml) tomato paste
  • 1/2 cup water
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 teaspoon oregano
  • 1/2 teaspoon basil
  • 1/2 teaspoon thyme
  • 1/2 teaspoon marjoram
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon red chili flakes
  • 1 1/2 teaspoons olive oil
  • 1/2 teaspoon lemon juice


  1. Mix all ingredients besides lemon juice together and simmer over medium heat for 15 to 20 minutes, remove from heat and mix in lemon juice.


Adapted from AllRecipes


  • 1/3 cup vegan mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 teaspoons yellow mustard
  • 2 tablespoons agave
  • 1/2 to 1 teaspoon of sriracha chilli sauce
  • 2 teaspoons rice vinegar
  • Pinch of salt & pepper


  1. In a small bowl, whisk together all ingredients until smooth, refrigerate until ready to use.


  • Servings: Makes a little more then 1 cup
  • Print
Adapted from Veganomicon


  • 1 teaspoon extra virgin olive oil
  • 1/2 medium red onion, finely chopped
  • 2 garlic cloves, minced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 – 1/2 teaspoon red chili flakes
  • 14-ounces fire roasted crushed tomatoes
  • 1-1/2 tablespoons blackstrap molasses
  • 2 tablespoons agave
  • 3 tablespoons white vinegar
  • 1 tablespoon ketchup
  • 1/4 teaspoon liquid smoke
  • 1 1/2 teaspoons Dijon mustard


  1. In a large saucepan, sautΓ© the onion in oil on medium heat for about 7 minutes. Add the garlic and sautΓ© for another minute.
  2. Add in the remaining ingredients except for the Dijon mustard and cook for 25 to 30 minutes uncovered over low heat. Stir occasionally to make sure it doesn’t stick.
  3. Add the mustard and taste for sweetness/sourness. Add more sugar, salt, vinegar, etc if you think it’s necessary to achieve your desired flavour. Cook for another few minutes.
  4. Puree the sauce in a blender until smooth, alternatively you can leave the sauce chunky if you don’t want to dirty any thing else.



107 thoughts on “Virtual Vegan Potluck: Sausage Rolls with a Trio of Dipping Sauces

  1. Lilia says:

    Fantastic stuff, I guess I was lucky to find them in Okotoks then, since they go so fast, I am gld I did, they’re one of the yummiest things ever. I’m sure they’ll go super fast at the potluck too.

  2. luminousvegans says:

    Yes, yes and yes to all three sauces and the sausage rolls. These looks so good. And I am totally loving the “beef” stock you used. We get those in the chicken flavor at the farmer’s market and it is so convenient.

  3. sweetveg says:

    These look so cute. I have never felt the need to eat sausage filled anything, but these definitely look worth trying. Thank you for sharing your recipe.

  4. Starr says:

    Maybe it’s a western thing, because we love our sausage rolls, out here in BC too! Thanks for posting, I can’t wait to try them πŸ™‚

  5. narf77 says:

    Sausage rolls are a great family favourite of ours but like Somer, I had no idea how to veganise them…your sausage rolls look spectacular! I am going to have to make some ASAP now πŸ™‚ Cheers for sharing this wonderful recipe πŸ™‚

  6. coconutandberries says:

    These are perfect. I was just planning out the menu for a picnic last night and thought about sausage rolls! I’ve made some lentil and apple ones before which were good but yours are a completely different.

  7. Sophie33 says:

    Waw, you! Well done! Your vegan sausage rolls with the 3 amazing dipping sauces look fantastic! The sausage rolls look like the real one’s!! MMMMMMMMMM!

    I love, love the spicy mustard honey dipping sauce the most here! πŸ™‚

  8. nburgart says:

    Holy crap, I don’t really miss meat any more, but these look freaking amazing. How could a person go wrong with wonderful little pockets of spices inside a lovely pastry. πŸ™‚

  9. creativespin says:

    This looks so much like meat it freaks me out a little….I’m going to put this recipe in my back pocket and make some evening when I want to impress my meat-loving friends.

  10. Allysia Kerney says:

    Virtual vegan potluck? That sounds…awesome. I’m so in for the next one. And I have three chef hats, ha ha, though not the big tall ones (that would be so cool though). These look amazing by the way. I’m super intimidated by puff pastry (don’t know where to buy it, don’t know how to use it), but I’m sure it’s not hard and I’m just being silly. Also I would eat all of the honey mustard. All of it.

    • Maggie Muggins says:

      As soon as you get school out of the way, you so need to get in on this πŸ™‚ Ha, ha, oops, I guess there people that own them. I would totally love to see you whipping up a vegan brunch in one of those super tall ones, that would be rad. I’m intimidated by the idea of making puff pastry…mostly because I’m lazy but buying it I can get down with.

  11. kahht says:

    OHMYGOODNESS. My mouth is watering. Sounds like I’ll have to track you down at the market and snatch some of these before they’re all gone next time. Thank goodness I’m in Calgary too πŸ™‚ Yay.

  12. veghotpot says:

    Literally my jaw just dropped when I saw those sausage rolls! I’ve been really missing picnic styled foods since its got sunny and my husband always buys sausage rolls and now I can join in with the fun!! Yay! These look soo good

  13. betterbitesct says:

    I’m the same way with the indecisiveness. I also thought long and hard about what to bring, but I’m glad you brought these because they look delicious πŸ™‚

    • Maggie Muggins says:

      Thanks! I don’t normally put in the effort but I went all out for this post! ha ha. I had a few skeptical omnivores but after walking away with one it wasn’t long before they were back for another πŸ™‚

    • Maggie Muggins says:

      I’ve never seen that one, I’ll have to order it and give it a try. Taiwanese “beef” noodle soup sounds amazing, I’m totally checking out your recipe πŸ™‚

  14. Joey says:

    How come I missed the whole potluck thing? More fool me!

    Those sausage rolls look superb – I can totally see why they sell out. Extra helping of tangy sauce for me please!

    • Maggie Muggins says:

      You’ll have to get in on the November one!
      Thanks Joey, I’m pretty sure anyone would buy something covered in puff pastry πŸ˜‰ Ok, you can have a little tangy sauce, but just a little because I’m greedy and want to eat it all!

  15. Michelle Beckham says:

    For the tofu, is it extra firm or silken that is required? The recipe says extra firm silken, so I wasn’t sure unless there is a tofu that says extra firm silken in which case I apologize.

    Thank you

    • Maggie Muggins says:

      Hi Michelle, yes there is a tofu called extra-firm silken, but if you can’t find it I’m sure most varieties of silken tofu should work, just make sure you drain it thoroughly as the water content may be higher.


  16. Maya says:

    Wow these are totally mouthwatering! Do you have any idea what could be a good substitute for the vegan beef stock and liquid smoke? I don’t think we have those out here in Israel. 😦

    • Maggie Muggins says:

      Hmmm, that’s a tough one, can you get smoked paprika? Or smoke tea?Basically anything that can lend a smokey flavour should work well. As for the beef broth, maybe try a mushroom broth or miso broth so that you don’t miss out on the added richness it adds.

  17. Niamh says:

    These sound amazing and my partner goes through shop-bought vegan sausage rolls like crazy. Unfortunately, I’m allergic to nuts. Is there anything I could substitute for the walnuts to make these? You’d really make our day if there was!

  18. The Elf in the Kitchen says:

    Hey! I tried these this week and they are phenomenal!! I messed up the first time by NOT reading the directions all the way through and dumped the WHOLE recipe on the first pastry sheet. Anyway, round two was much better. I experimented with the second pastry sheet by making several ‘strips’ and making the rolls much smaller. In fact, for one of the strips, I sliced the rolls into 12/-3/4 inch rounds and baked them separately for 16 minutes. They were wonderful as were the smaller rolls. I just polished off the last of them or I would send you a picture!

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