Tender vegetarian ‘meat’ and a crisp, flaky pastry come together to make these generously sized air fryer vegetarian sausage rolls, perfect for a snack, lunch or dinner!
They’re very easy to make with just four ingredients – ready-rolled puff pastry, vegetarian sausage meat, an egg to glaze and a pinch of black pepper.
Now while you can’t get anything labelled ‘vegetarian sausage meat’ in supermarkets here in the UK, you do have plenty of options. I use Richmond Meat Free Sausages for this recipe, or you could try a soft vegetarian mince, such as Meatless Farm Plant-Based Mince.
Note: Firm mince like Quorn Vegetarian Mince or Linda McCartney Vegemince won’t work as it doesn’t squash together.
These air fryer rolls are made using exactly the same method you’d use to make their meaty cousin.
First, you’ll cut a sheet of puff pastry into two long strips, then place the sausage meat along each strip – forming it into a sausage just as a you would if making a pork sausage roll.
Then you’ll wrap the pastry around the vegetarian sausage meat, glaze with egg, score with a knife and pop in the air fryer!
It’s really simple, even if you’ve never made sausage rolls before.
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
Ingredients
- 320 g puff pastry sheet
- 570 g vegetarians sausage meat see notes
- 1 medium free range eggs beaten
- Pinch black pepper
INSTRUCTIONS
Unroll the puff pastry and lay flat.
Cut in half lengthways, then arrange the sausage meat along the length of each half of pastry.
For the Richmond Meat Free Sausages, I laid 2 side by side along the length of each pastry half…
…and then squashed them into one thick sausage per pastry half.
Working one length at a time, lift one side of the pastry over the sausage.
Press all the way along to fix in place.
Now roll the other side of pastry up to meet it and press all the way along once again to seal.
Flip the sausage rolls over so that the seams are on the bottom. If the pastry has become very soft, place in the fridge for 15 minutes to firm up.
Cut the two lengths in half to give 4 sausage rolls.
Lightly beat the egg and brush all over the pastry of each sausage roll.
Score with a sharp knife at 1cm intervals along the lengths of each sausage roll.
Sprinkle with black pepper.
Transfer two sausage rolls to the basket of your air fryer.
Set the air fryer to 180C and bake for 20 minutes until golden and well puffed. Repeat to cook the two remaining sausage rolls.
You can serve your sausage rolls hot and freshly baked, or cool them on a wire rack.
They’re great to serve with mashed potato and steamed veggies, or you can pop one in your lunchbox for a delicious midday treat.
You can also experiment with additions, so you could add some chilli flakes to your vegetarian sausage meat, for example, for a little spice, or introduce extra crunch by sprinkling sesame seeds on top of your pastry after the egg wash.
How ever you decide to make them, I hope you’ll agree they’re super easy and super delicious!
Once you’ve given my recipe a go, I’d love you to come back and leave a comment letting me know how yours turned out.
I’d love to see your videos and pics, too! Just tag me on social media. I’m @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
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Air Fryer Vegetarian Sausage Rolls Recipe
Tender vegetarian meat and a crisp, flaky pastry come together to make these air fryer vegetarian sausage rolls, perfect for lunch or dinner!
Servings: 4 sausage rolls
Ingredients
- 320 g puff pastry sheet
- 570 g vegetarians sausage meat see notes
- 1 medium free range eggs beaten
- Pinch black pepper
Instructions
-
Unroll the puff pastry and lay flat, then cut in half lengthways to give two long strips.
-
Arrange the sausage meat along the length of each strip of pastry, forming it into two long sausages. (For the Richmond Meat Free Sausages, after I removed the skins, I laid 2 side by side along the length of each pastry strip and then squashed them into one thick sausage per strip.)
-
Working one strip at a time, lift one side of the pastry over the sausage, then press all the way along to fix in place, then roll the other side of pastry up to meet it and press all the way along once again to seal.
-
Flip the sausage rolls over so that the seams are on the bottom. If the pastry has become very soft, place in the fridge for 15 minutes to firm up.
-
Cut the two lengths in half to give 4 sausage rolls.
-
Lightly beat the egg and brush all over the pastry of each sausage roll.
-
Score with a sharp knife at 1cm intervals along the lengths of each sausage roll.
-
Sprinkle with black pepper.
-
Transfer two sausage rolls to the basket of your air fryer.
-
Set the air fryer to 180C and bake for 20 minutes until golden and well puffed. Repeat to cook the two remaining sausage rolls.
-
You can serve your sausage rolls hot and freshly baked, or cool them on a wire rack.
Notes
Firm mince like Quorn Vegetarian Mince or Linda McCartney Vegemince won’t work as it doesn’t squash together.
Nutrition
Calories: 668kcal | Carbohydrates: 53g | Protein: 20g | Fat: 40g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 1043mg | Potassium: 64mg | Fiber: 10g | Sugar: 1g | Vitamin A: 60IU | Calcium: 14mg | Iron: 2mg
* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
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