These vegetarian sausage rolls are flavored with mushrooms, paneer and fresh basil leaves. Perfect appetizer for any gathering!
Do you need a special reason to indulge in some delicious vegetarian baked goodies? Well, I guess the answer is no, especially when they taste as good as their non-vegetarian counterpart. These vegetarian sausage rolls, as the name says, is a customized veggie version of your all time favorite party appetizer – sausage rolls.
These appetizers are easy-to-make and will certainly impress your guests at your next gathering. You can even whip up a batch for yourself and enjoy with your afternoon tea.
The simplest way to make these is with ready-to-use frozen puff pastry sheets readily available from your local grocery store. But you can also use homemade pastry if you have plenty of time. As I want to keep this recipe simple and easy, I’m going to use the pastry sheets I bought on my last shopping trip.
To make the filling vegetarian, I replaced the ground meat in original sausage rolls with mushrooms and paneer. Chop the mushrooms finely so it’ll resemble cooked minced meat. And paneer or Indian cottage cheese adds a lovely texture to the rolls. Again, I used homemade paneer in this recipe. You can find my fool proof recipe to make perfect paneer right here – ‘how to make paneer‘.
Make the filling, fill the pastry, roll and cut – the perfect recipe for some fun time in the kitchen. If you need some extra help with filling and rolling the pastry sheets, I’ve explained all that in the video.
The one special ingredient that I love in this recipe is fresh basil leaves. It really adds an extra flavor to these vegetarian sausage rolls. If fresh ones are not available, add a sprinkle of dried leaves.
I love these meatless sausage rolls as much as the non-vegetarian version. In fact, these are my new favorite appetizers.
Now it’s officially your turn to make these sausage rolls. And I’m pretty sure you’ll love them, too!
- 1 tbsp oil
- 3 garlic cloves, chopped
- ½ cup chopped onions
- 400g mushrooms, finely chopped
- 250g paneer, cut into small cubes
- 250 ml vegetable stock
- ½ tsp paprika
- 3 puff pastry sheets, thawed
- 6 tbsp tomato ketchup (sauce)
- ½ cup chopped fresh basil leaves
- ¼ cup milk
- To make the mushroom paneer mixture, heat 1 tbsp oil in a large frying pan over medium-high heat. Add onions and garlic. Saute, stirring occasionally, for 2-3 minutes or until onions are soft and translucent. Stir in mushrooms. When mushrooms start to sweat, add paneer. Pour in the vegetable stock. Bring to a boil. Add paprika. Simmer for 4-5 minutes. When the mixture reaches a semi-solid consistency, remove from heat.
- Preheat oven to 200C. Line a baking tray with parchment (baking) paper.
- Cut the thawed puff pastry sheets in half.
- Cut them in halves. Spread a tbsp of tomato ketchup on the longer side of each rectangle. Top with mushroom paneer mixture. Sprinkle with basil leaves. Roll and cut each roll into 6 or 7 bite sized pieces.
- Arrange the rolls on the baking tray in a single layer.
- Brush with milk.
- Place in the preheated oven, and bake for 25-30 minutes or until the puff pastries are golden.
- Serve warm with tomato ketchup (sauce).