I am OBSESSED with sausage rolls, especially a vegan sausage roll. These have been tried and tested on friends and family time and again, and these curried sausage rolls are divine. They look delicious, smell fabulous and taste extraordinary. The recipe is super easy to make and almost guaranteed to be a hit with your mates!
These are an Indian take on a traditional sausage roll, packed with delicious coriander, ginger, cumin and turmeric along with tangy mango chutney. The fluffy crispy pastry casing topped with Nigella seeds gives a hint of pepper.
These are a super cheat vegan sausage roll. They are designed to save time while still creating a delicious snack. Instead of the Linda McCartney vegetarian sausages I used, you could use any vegan sausages, or even actual sausage meat if you wanted a non vegan version of these.
This recipe made 8 x 8cm (roughly) sausage rolls.
Vegan Indian Sausage Rolls
- 1 Red Onion
- 1 Garlic Clove, crushed
- 6 Linda McCartney Vegetarian Sausages
- 2 tbsp Tomato Puree
- 1 tsp Ground Coriander
- 1 tsp Ground Cumin
- 1/2 tsp Ground Turmeric
- 1/2 tsp Ground Cardamom
- 1/2 tsp Chilli Powder
- 1 roll Vegan Puff Pastry
- 1 Medium Sweet Potato
- 2 tbsp Mango Chutney
- 1 tsp Toasted Nigella seeds and white sesame seeds
- 2 tbsp Breadcrumbs
- 1 tbsp Oat milk as a pastry wash
- Bake a medium sweet potato in the skin for 20 minutes at 180 degrees
- Defrost your chosen sausages and add to a bowl
- Finely chop the red onion and fry on a medium heat for 5 minutes until soft
- Add in the crushed garlic and fry for a further minute and then transfer to the sausage bowl
- In a dry frying pan, fry all the spices to release the flavours, then add to the bowl
- Once the sweet potato is soft, remove from the oven and remove the skin. Leave to cool and then transfer to the bowl with the onion and spices
- Add in the 2 tbsp of tomato puree and 2 tbsp of mango chutney and breadcrumbs. Mix until combined
- Roll out your 'sausage meat' into two equal sausages, using the short edge of the pastry as your guide
- Wrap your 'sausages' in cling film and pop in the freezer for 10 minutes to solidify
- Once solid, place your sausage meat at opposite ends of the pastry and cut the pastry in half
- Wrap the pastry around the 'sausage meat' and ensure the overlapping pastry edge sits on the bottom of the sausage roll
- Cover with the oat milk wash and bake in the oven for 30 minutes or until golden brown
- Reapply egg wash and sprinkle the Nigella and sesame seeds over the rolls. Place back in the oven for a further 5 minutes
- Remove from the oven, allow to cool on a rack and serve with mango chutney
I hope you enjoy these tangy, lightly spiced vegan Indian curried sausage rolls. If you make them please let me know. They are a huge hit with my family and friends and I hope you love them too! If you like a more traditional sausage roll, why not try these vegan sausage rolls instead?