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Sausage Rolls

1 packet puffed pastry dough
Dijon mustard, to taste
Vegan sausages or Sosmix

• Roll out a packet of puffed pastry dough (like JusRol) to 1/4-inch thickness. Cut into rectangles and spread each with Dijon mustard.
• Wrap the pastry rectangles around vegan sausages (or sausages made of Sosmix and water) and bake at 425°F/220°C/Gas Mark 7 for 10 minutes, then cut each into several pieces.

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    • Brooke says:

      I hope you don’t mind an alternative suggestion for a vegan sausage roll:
      Saute onions in olive oil til caramelized, then add in vegan sausage (can use crumbles or slices) and cook a few more minutes. Put a tub of Tofutti better-than-cream-cheese in a bowl, and dump in the onion / ‘sausage’ mixture. Mix it all up. (Try not to eat!) Roll out triangles of Pillsbury Crescent Rolls (vegan!), plop in a spoonful of the tofutti/onion/’sausage’ mixture, wrap up the dough around it to make a little bundle, cook per crescent roll instructions. Many non-vegans love these too!

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