Forget everything you thought you knew about vegetarian food being bland or boring. These Vegetarian Miso-Mushroom Sausage Rolls are packed with so much savory, umami-rich flavor that even devoted meat-eaters will be reaching for seconds. The combination of earthy mushrooms, nutty walnuts, and deeply savory miso paste creates a filling that rivals any traditional sausage roll in taste and satisfaction. Wrapped in flaky, buttery puff pastry and baked until golden brown, these rolls are the perfect appetizer, party snack, or even a satisfying lunch. The miso adds that elusive fifth taste, umami, which gives the filling a meaty depth without any actual meat. These rolls are crispy on the outside, savory and satisfying on the inside, and disappear from the serving platter faster than you can say more please. Whether you’re vegetarian, trying to eat less meat, or just looking for something delicious and different, these sausage rolls will become a regular in your cooking rotation.
Serving Quantity: 24 rolls (8 servings)
Cooking Time: 1 hour
Nutrition Information (per serving, 3 rolls):
1. Calories: 385
2. Protein: 10g
3. Carbohydrates: 32g
4. Fat: 25g
5. Fiber: 4g
6. Sugar: 3g
7. Calcium: 65mg
8. Sodium: 620mg
1. Ingredients You’ll Need
For the Mushroom Filling:
1. Mixed mushrooms, finely chopped: 1.5 pounds (cremini, shiitake, and portobello)
2. Walnuts: 1 cup
3. Olive oil: 3 tablespoons
4. Yellow onion, finely diced: 1 large
5. Garlic cloves, minced: 4
6. White miso paste: 3 tablespoons
7. Soy sauce: 2 tablespoons
8. Tomato paste: 2 tablespoons
9. Fresh thyme leaves: 2 teaspoons
10. Fresh rosemary, minced: 1 teaspoon
11. Smoked paprika: 1 teaspoon
12. Ground cumin: 1/2 teaspoon
13. Black pepper: 1/2 teaspoon
14. Panko breadcrumbs: 3/4 cup
15. Nutritional yeast: 1/4 cup (optional)
For Assembly:
16. Puff pastry sheets: 2 sheets (thawed if frozen)
17. Plant-based milk or egg wash: for brushing
18. Sesame seeds: 2 tablespoons
19. Flaky sea salt: for sprinkling
For Serving:
20. Whole grain mustard: for dipping
21. Tomato chutney: for dipping
22. Vegan aioli: for dipping (optional)
2. Preparing the Mushrooms
Clean all your mushrooms with a damp paper towel to remove any dirt. Finely chop them into very small pieces, almost minced. You can use a food processor to pulse them, but be careful not to turn them into mush. Work in batches and pulse just a few times until they’re finely chopped but still have some texture. The smaller you chop the mushrooms, the better they’ll bind together in the filling. Different mushroom varieties add complexity of flavor. Cremini provide earthiness, shiitake add depth, and portobello contributes meatiness. Place the chopped mushrooms in a clean kitchen towel and squeeze out as much liquid as possible. This step is crucial because mushrooms contain a lot of water that will make your filling soggy if not removed. You should be able to extract quite a bit of liquid. Set the dried mushrooms aside.
3. Toasting the Walnuts
Place the walnuts in a dry skillet over medium heat. Toast them for about four to five minutes, shaking the pan frequently, until they’re fragrant and slightly darker. Watch them carefully because nuts can go from perfectly toasted to burned very quickly. The toasting brings out their natural oils and intensifies their flavor. Remove them from the heat as soon as they smell nutty and delicious. Let them cool for a few minutes, then pulse them in a food processor until they’re roughly chopped into pieces about the size of small peas. You want some texture remaining, not walnut powder. The walnuts add protein, healthy fats, and a meaty texture that makes the filling substantial and satisfying. They also help bind everything together along with the breadcrumbs.
4. Cooking the Filling Base
Heat the olive oil in a large, deep skillet or wide pot over medium-high heat. Add the diced onion and cook for about five minutes, stirring occasionally, until it softens and turns translucent. Add the minced garlic and cook for another minute until fragrant. Now add all the squeezed-dry mushrooms to the pan. This will seem like a lot of mushrooms, and they’ll fill the pan, but they’ll cook down significantly. Cook the mushrooms, stirring frequently, for about twelve to fifteen minutes. You want all the moisture to evaporate and the mushrooms to become deeply browned and concentrated in flavor. They should shrink down to about a third of their original volume. Don’t rush this step because properly cooked mushrooms are the foundation of flavorful filling.
5. Adding Flavors and Seasonings
Once the mushrooms are nicely browned and all liquid has evaporated, reduce the heat to medium. Add the miso paste, soy sauce, and tomato paste to the pan. Stir everything together, breaking up the miso paste so it distributes evenly throughout the mushrooms. Cook for about two minutes, stirring constantly. The miso and tomato paste will coat the mushrooms and create a deeply savory, slightly sticky mixture. Add the fresh thyme, rosemary, smoked paprika, cumin, and black pepper. Stir well to combine. The herbs and spices should be fragrant and evenly distributed. Add the chopped toasted walnuts and stir them in. Finally, add the panko breadcrumbs and nutritional yeast if using. The breadcrumbs will absorb any remaining moisture and help bind the filling. Mix everything thoroughly until well combined.
6. Finishing and Cooling the Filling
Remove the pan from the heat and spread the filling out on a large plate or baking sheet to cool completely. This is important because if you put warm filling on puff pastry, it will melt the butter in the pastry and prevent it from puffing properly. The filling needs to be completely cool to the touch before you assemble your rolls. While it cools, taste it and adjust the seasoning. It should be deeply savory with layers of umami from the miso and mushrooms, slightly smoky from the paprika, and herbaceous from the fresh herbs. If it tastes flat, add a bit more salt or soy sauce. If you have time, you can make this filling a day ahead and refrigerate it overnight, which actually allows the flavors to develop even more. Just bring it to room temperature before assembling.
7. Preparing the Puff Pastry
If using frozen puff pastry, thaw it according to package directions, usually about forty minutes at room temperature. Preheat your oven to 400 degrees and line two large baking sheets with parchment paper. Lightly flour your work surface and unfold one sheet of puff pastry. Roll it out gently to smooth any creases and make it slightly thinner, creating a rectangle about ten by twelve inches. Cut the sheet in half lengthwise, creating two long strips. Divide the cooled filling in half, then divide each half into six portions. You’ll use twelve portions total, six per pastry sheet. Shape each portion of filling into a long log and place it along the long edge of one pastry strip, leaving about an inch of pastry on each end. The log should run the entire length of the pastry.
8. Rolling and Sealing
Brush the far edge of the pastry strip with plant-based milk or egg wash. This acts as glue to seal the roll. Starting from the edge with the filling, roll the pastry over the filling, encasing it completely. The seam should be on the bottom. Press gently to seal. Using a sharp knife, cut the long roll into three equal pieces, each about four inches long. Place them seam-side down on your prepared baking sheet, spacing them about two inches apart. Repeat this process with the remaining pastry strip and filling. Then repeat the entire process with the second sheet of puff pastry. You should end up with twenty-four rolls total. Make a few small diagonal slashes on top of each roll with a sharp knife. This allows steam to escape and creates an attractive pattern on the finished rolls.
9. Glazing and Baking
Brush the top of each roll generously with plant-based milk or egg wash. This creates a beautiful golden color and shine when baked. Sprinkle sesame seeds over the tops of the rolls, then add a tiny pinch of flaky sea salt to each one. The seeds add visual appeal and a subtle nutty crunch, while the salt enhances all the flavors. Place both baking sheets in the preheated oven. If they don’t fit side by side, place one on the upper rack and one on the lower rack, switching their positions halfway through baking. Bake for twenty-five to thirty minutes until the pastry is puffed, golden brown, and crispy. The rolls should sound hollow when tapped on the bottom. If the tops are browning too quickly but the bottoms aren’t done, reduce the oven temperature to 375 degrees for the last few minutes.
10. Cooling and Serving
Remove the baking sheets from the oven and let the sausage rolls cool on the pan for about five minutes. This allows the filling to set slightly so it doesn’t ooze out when you bite into them. Transfer the rolls to a wire rack if you want them to stay crispy all around, or serve them straight from the baking sheet. These rolls are delicious served warm, at room temperature, or even cold, which makes them perfect for parties, picnics, or packed lunches. Arrange them on a serving platter and provide small bowls of dipping sauces like whole grain mustard, tomato chutney, or vegan aioli. The mustard’s tanginess cuts through the richness of the pastry beautifully. These rolls also pair wonderfully with a simple green salad for a light lunch.
11. Storage and Make-Ahead Tips
These sausage rolls are best eaten the day they’re baked, but they keep well in an airtight container in the refrigerator for up to three days. Reheat them in a 350-degree oven for about ten minutes to restore crispness. Don’t microwave them or the pastry will become soggy. You can assemble the unbaked rolls completely, place them on a baking sheet, and freeze them until solid. Transfer frozen rolls to a freezer bag and store for up to three months. Bake directly from frozen, adding about five extra minutes to the cooking time. This makes them perfect for having on hand for unexpected guests. The filling itself can be made up to three days ahead and stored in the refrigerator, making assembly quick and easy when you’re ready to bake. You can also fully bake the rolls, freeze them, and reheat from frozen in the oven when needed.
12. Tips for Perfect Vegetarian Miso-Mushroom Sausage Rolls
The key to flavorful filling is properly cooking out all the mushroom liquid. Don’t rush the browning step or you’ll have watery filling. Use a mix of mushroom varieties for the most complex, interesting flavor. If you can only find one type, cremini or baby bella work great on their own. White miso paste is milder and slightly sweet, which works perfectly here. Yellow miso is similar. Avoid red miso which can be too intense and salty. If you’re not vegetarian, you can use an egg wash instead of plant-based milk for an even shinier, more golden finish. Make sure your puff pastry stays cold. If it gets too warm while working with it, pop it back in the fridge for ten minutes. All-butter puff pastry tastes better than pastry made with vegetable shortening, though both work. For a gluten-free version, use gluten-free puff pastry and substitute the panko with gluten-free breadcrumbs or ground oats. Add a tablespoon of maple syrup to the filling for a subtle sweetness that complements the savory flavors. Fennel seeds are a traditional sausage seasoning. Add half a teaspoon if you want a more authentic sausage flavor. For extra richness, add two tablespoons of tomato paste to the filling. The nutritional yeast adds a cheesy, umami note but is optional. Don’t overfill your rolls or they’ll burst open during baking. Keep the filling log neat and compact. If your rolls are browning unevenly in the oven, rotate the pans halfway through baking. These make excellent party food because they’re handheld and not too messy. Cut them smaller for bite-sized appetizers or leave them larger for a more substantial snack. Kids often love these, especially if you let them help with the rolling and sealing. Serve with ketchup for younger eaters. For a fancier presentation, serve on a wooden board with mustards, pickles, and fresh herbs. These rolls are substantial enough to serve as a main course alongside soup or salad.
