Sharing Vegan Sausage Roll

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 30mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    414

If you're unsure what to make next time you entertain friends, look no further. This vegan sharing sausage roll makes plenty to go around, and the earthy, herby sage and mushroom filling is something everyone can enjoy. Don't be put off by the pastry making - ensure your vegan butter is as cold as can be, stick to the chilling times below and it will be a breeze - or simply skip the pastry steps and use a shop-bought vegan puff pastry to make things even simpler. Serve with a fruit chutney or hot chilli jam for an extra kick.

recipe updated Apr 30, 2025

Ingredients

  • Vegan butter icon
    Vegan butter
    250 g
  • Water icon
    Water
    100 ml
  • Chestnut mushrooms icon
    Chestnut mushrooms
    600 g
  • Onion icon
    Onion
    300 g
  • Garlic clove icon
    Garlic clove
    3
  • Water icon
    Water
    3 tablespoons
  • Fresh sage icon
    Fresh sage
    1 tablespoon
  • Black pepper icon
    Black pepper
    ½ teaspoon
  • Nutmeg icon
    Nutmeg
    ¼ teaspoon
  • All purpose flour icon
    All purpose flour
    250 g
  • Sea salt icon
    Sea salt
    1 ¼ teaspoons
  • Vegetable oil icon
    Vegetable oil
    2 tablespoons
  • Miso icon
    Miso
    2 tablespoons
  • Dijon mustard icon
    Dijon mustard
    2 teaspoons
  • Panko breadcrumbs icon
    Panko breadcrumbs
    60 g
  • Soy milk icon
    Soy milk
    100 ml
  • Sesame seeds icon
    Sesame seeds
    as needed
  • Black sesame seeds icon
    Black sesame seeds
    as needed

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Plastic wrap
  • kCook icon Rolling pin
  • kCook icon Cooking Chef XL
  • kCook icon Cooking chef xl bowl
  • kCook icon Work surface
  • kCook icon Food processor attachment
  • kCook icon Bowl - large
  • kCook icon Small bowl
  • kCook icon Baking tray - large

Step preview

  1. Attach the Dough Tool
  2. Add all purpose flour and sea salt to the Cooking Chef XL Bowl
  3. Lift the Cooking Chef head and fit the heat shield
  4. Mix with splashguard fitted until combined - 30 sec, Speed 1
  5. Then add vegan butter to the Cooking Chef XL Bowl
  6. Mix with splashguard fitted - 30 sec, Speed Min
  7. Then add water to the Cooking Chef XL Bowl slowly
  8. Mix with splashguard fitted until dough forms - 1 min, Speed Min
  9. Wrap with plastic wrap
  10. Chill in fridge - 20 min
  11. Place dough on work surface
  12. Roll out into a rectangle
  13. Fold the left third of the rectangle over to the centre of the dough then fold the right third on top to create a layered square
  14. Roll out into a rectangle
  15. Give the dough a quarter turn, then repeat the process of rolling out and folding to create layers twice more
  16. After the final set of folds, wrap the dough in a plastic wrap
  17. Chill in freezer - 30 min
  18. Assemble the Food Processor attachment to the machine
  19. Fit the Knife Blade to the Food Processor bowl
  20. Add chestnut mushrooms to the Food processor attachment
  21. Attach the lid and ensure it is locked into place
  22. Pulse until fine
  23. Transfer mushrooms to bowl
  24. Remove the Food Processor attachment from the machine
  25. Clean Cooking Chef bowl
  26. Attach the Stir Tool
  27. Add vegetable oil to the Cooking Chef XL Bowl
  28. Heat with splashguard fitted until hot - 1 min, 120°C, Speed OFF
  29. Then add onion and garlic clove to the Cooking Chef XL Bowl
  30. Cook with splashguard fitted - 5 min, 120°C, Stir 2
  31. Transfer mushrooms to Cooking Chef XL Bowl
  32. Cook with splashguard fitted - 10 min, 130°C, Stir 2
  33. Add miso and water to a clean small bowl
  34. Mix until combined
  35. Transfer mixture to Cooking Chef XL Bowl
  36. Add dijon mustard and fresh sage to the Cooking Chef XL Bowl
  37. Cook with splashguard fitted until combined - 4 min, 130°C, Stir 2
  38. Then add panko breadcrumbs, sea salt, black pepper and nutmeg to the Cooking Chef XL Bowl
  39. Attach the K-Beater
  40. Mix with splashguard fitted until well combined - 1 min, Speed 1
  41. Leave until cool - 20 min
  42. Remove chilled pastry from the freezer and place on a lightly floured work surface
  43. Hit the dough several times with the rolling pin to help it relax and become more workable
  44. Roll out into a rectangle
  45. Line a clean baking tray with parchment paper
  46. Transfer shaped dough to baking tray
  47. Mould the mushroom mixture into a sausage shape and place it along the longer side of the pastry edge, leaving about 6 cm room to the pastry edge
  48. Brush with soy milk
  49. Fold the soy milk washed pastry over the filling to meet the border, align the pastry edges and press firmly together
  50. Use a tine of a lightly floured fork to make imprints along the pastry seam
  51. Using a sharp knife, slice off any excess pastry creating a neat, straight edged seal of pastry
  52. Place in freezer - 10 min
  53. Pre-heat oven - 200°C
  54. Remove pastry from the freezer and brush roll with the rest of the soy milk
  55. Using a sharp knife, lightly score with diagonal lines down the entire length
  56. Sprinkle with sesame seeds and black sesame seeds
  57. Bake - 35 min, 200°C
  58. Slice into pieces
  59. Serve
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