Mushroom + Cranberry ‘Sausage’ Rolls

by Ben, So Vegan
Vegan Mushroom Cranberry Christmas Sausage Rolls

These delightful little things have a lot going for them.

We create a sweet and tangy mushroom filling made using chestnuts, sage and dijon mustard.

We then pair the mushroom mixture with cranberry sauce and roll it inside a sheet of vegan puff pastry.

They’re wonderfully tasty and a great festive snack.

Things you need to know:

  • We use vacuum-packed chestnuts which have already been cooked and peeled. Alternatively you can par-boil them yourself for 15 minutes – just be sure to rinse them first then score them through to the soft inside
  • We absolutely adore fresh sage. It’s one of our favourite herbs to use this time of year, but you can also sub this for 1 tsp of dried sage.
Vegan Mushroom Cranberry Christmas Sausage Rolls
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5 Comments

Heather Percival December 16, 2020 - 5:16 pm

Can I make this the night before and cook the next day? Thanks guys!

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Ben, So Vegan November 23, 2021 - 8:59 pm

Hey Heather! We’d recommend making the filling the night before, but rolling them out on the day if that makes sense? The pastry might get dry out if you make it a day ahead.

Reply
Salthegal December 13, 2021 - 5:15 am

My neighbour brought these to our Christmas street party drinks and they went like hotcakes! So delicious! And that was without the chestnuts as she couldn’t find any, but they tasted great anyway. Can I give this recipe more than five stars? 🙂

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Ben, So Vegan December 14, 2021 - 12:59 pm

Ah that’s so good to hear! Thank you so much Salthegal 🙂

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Anonymous November 11, 2024 - 9:13 pm

Can these be frozen!? Thanks

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