Giant Christmas 'Sausage' Roll

1:15 h

Christmas day is a special day and Christmas dinner is a special meal. If you're wondering what to make for Christmas this year, you should definitely consider this super tasty plant-based Giant "Sausage" Roll! It's a great vegan dish for all of the family and a really easy plant based meal to cook! If you're wondering what to cook for lots of people, this is brilliant idea and will keep every one happy!

Start cooking ➞




For the recipe

<item-todo-done>2 tbsp maple syrup<item-todo-done><item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>2 tbsp soy sauce<item-todo-done><item-todo-done>2 tbsp Nooch<item-todo-done><item-todo-done>2 tbsp chickpea flour<item-todo-done><item-todo-done>1 tsp thyme<item-todo-done><item-todo-done>2 tbsp water<item-todo-done><item-todo-done>2 tbsp olive oil - To Brush<item-todo-done><item-todo-done>3 parsnips<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>100g hazelnuts<item-todo-done><item-todo-done>150g chestnut mushrooms<item-todo-done><item-todo-done>1 red onion<item-todo-done><item-todo-done>1 x 400g can of butter beans<item-todo-done><item-todo-done>1 x 400g can of cannellini beans<item-todo-done><item-todo-done>100ml vegetable stock<item-todo-done><item-todo-done>2 garlic cloves - crushed<item-todo-done><item-todo-done>¼ tsp pepper<item-todo-done><item-todo-done>1 ½ tsp fennel seeds<item-todo-done><item-todo-done>½ tsp ground cloves<item-todo-done><item-todo-done>½ tsp ground ginger<item-todo-done><item-todo-done>½ tsp allspice<item-todo-done><item-todo-done>100g pre-cooked chestnuts<item-todo-done><item-todo-done>200g brown breadcrumbs<item-todo-done><item-todo-done>1 sheet of plant-based puff pastry<item-todo-done><item-todo-done>2 tsp salt<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>

Before you start

Preheat oven to 200° | Baking tray | Large baking tray lined with parchment paper | Frying pan | Food processor

First, boil the parsnips and roast the hazelnuts

  • Peel and quarter the parsnips, put them in a pan, completely cover them in cold water, add 2 teaspoons of salt and put them on the stove
  • Bring the water to the boil, when the water hits a good rolling boil, cook the parsnips for 7 minutes
  • Drain the water, mash the parsnips and let them cool down
  • Put the Hazelnuts on a baking tray, put the tray in the oven and bake the hazelnuts for 10m minutes
  • Take the Hazelnuts out of the oven, let them cool down to room temperature and then roughly chop them into small pieces

Then, fry the onions, garlic and mushrooms

  • Peel the red onion and dice it up into small pieces and then roughly cut up the mushrooms into ½ cm pieces
  • Pour 2 tbsp of olive oil into a frying pan, warm it up and slowly sweat the onion until soft and translucent, which takes around 10 minutes
  • Add the mushrooms and crushed garlic to the pan and cook them for 5-7 minutes
  • Transfer the mushrooms and the onions to a large mixing bowl

Next, make the "sausage" mix

  • Drain the beans and pour them into a food processor
  • Now add the vegetable stock, maple syrup, oil, soy sauce, nutritional yeast and spices and pulse it all together until smooth
  • Add the mushrooms and onions to the food processor and pulse them into the mixture (pulsing in stages will ensure you get a well blended mixture)
  • Add the mashed parsnips, roast hazelnuts and chestnuts to the food processor and blend everything together into a paste
  • Pour the contents of the food processor into the mixing bowl, add the breadcrumbs and chickpea flour and fold everything together with a spatula
  • Taste the mixture and season accordingly (there will be a slight, earthy flavour that you may think is odd - don’t worry, that’s the chickpea flour, it will come good when the mixture is baked)

Assemble the "sausage" roll

  • Line a large baking tray with parchment paper and carefully lay the sheet of puff pastry on top
  • Use a wooden spoon to transfer the mixture on to the pastry
  • It’s important you create a 2.5 inch high “sausage” (roughly ⅓ of the width of the puff pastry sheet) down the right side of the pastry, leaving 1.5 inches of exposed pastry. You will be left with a decent amount of mixture - don’t worry, that’s for you to use for Bubble and Squeak on Boxing Day!
  • Use your hands to smooth and shape the mixture into a dome shape
  • Brush around the edges of the whole sheet of pastry with water - this is your glue
  • Carefully lift up the side of the pastry that has no filling on top of it and fold the pastry over the top of the “sausage” filling
  • It’s important that you fold the pastry tightly so that you have enough of a lip to stick the the edges together
  • Press the edges of the pastry down with your fingers firmly, this will ensure the pastry doesn’t pop open when your Sausage Roll is in the open

Bake and enjoy!

  • Score decorative lines across the top of the Sausage Roll (making sure two or three of the lines pierce the pastry entirely - this will let excess steam release from your Sausage Roll)
  • Brush the sausage roll with olive oil (this will help the pastry turn a nice golden colour)
  • Put the Sausage Roll in the oven, on the middle shelf and bake it for 35-40 minutes (check after 30 minutes, some ovens vary and your Sausage Roll might need to be removed if it’s looking ready)

Cost per portion


CO2e per portion

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