This flaky and hearty delicious vegan centrepiece will be loved by meat-eaters and plant-based eaters alike. Whether you’re having guests over for the holiday season, or are looking for ways to incorporate some showstopping vegan recipes into your weekly meals, this take on a vegan sausage roll will delight! 

This sausage plait is made with soya mince, stuffing, and given a punchy kick with soy sauce and Marmite. It would make the perfect plant-based alternative for a meat-free Christmas dinner. 

Enjoy the contrast of the warming, hearty stuffing and soya mince mix encased with beautifully flaky pastry. It’s so good, meat-eaters won’t be able to tell the difference! Serve with cranberry sauce on the side for a real festive feel. 

This would make a great go-to for a weekend lunch or as an awe-inspiring centerpiece on your table for the holiday season! 

As many of us look towards incorporating plant-based and meat-free recipes into our kitchens, this easy recipe is a great place to start. There’s no overcomplicated method or ingredients you haven’t heard of. It’s made with a ready-made stuffing mix, and ready-made puff pastry so it’s just a case of combining and assembling. Granted, the ‘plaiting’ of the pastry takes a little more skill, but have fun with it – you might be surprised how well you do! 

What’s handy about this recipe is, to save yourself valuable time on the day, you can make it ahead of time, and chill for up to two days before cooking. If you’re looking for an impressive vegan recipe that will exceed everyone’s expectations, you can rely on this hearty, flaky vegan sausage plait!

Ingredient

50g sunflower seeds, soaked in water overnight 

85g vegan stuffing mix – we used Paxo Sage & Onion 

100g dried soya mince (we used Clearspring Organic) 

2 tsp vegan stock powder (such as Marigold Bouillon Powder) 

Splash olive oil 

1 onion, finely chopped 

2 garlic cloves, crushed 

2 tsp Marmite 

1 tbsp each chopped fresh rosemary, parsley, and thyme 

1 tbsp English mustard 

Plain flour to dust 

500g block puff pastry (check the label to make sure it’s vegan – we used Jus-Rol) 

1 tbsp soy sauce to glaze 

Cranberry sauce to serve

How to make it

1.  Heat the oven to 200°C/180°C fan/ gas 6. Put the soaked sunflower seeds and stuffing mix in a large heatproof bowl and cover with 175ml freshly boiled water. Stir and set aside. 
2. Put the soya mince and stock powder in a large mixing bowl and pour over enough freshly boiled water to cover well, then stir and set aside for 10 minutes. Drain and squeeze out any excess water, then add to the stuffing mix. 
3. Heat a pan with a splash of olive oil, then fry the onion over a medium heat, stirring, for 10 minutes until browned. Add the garlic and Marmite and cook for 1 more minute. Add to the stuffing bowl with the herbs and mustard. Season, then mix to combine and set aside to cool. 
4. Turn out the pastry onto a lightly floured surface, then roll to a rough 30cm x 35cm rectangle. Spoon 
5. the filling lengthways down the center of the pastry. Cut the pastry on either side of the filling into strips, at right angles to the filling, all the way down the length of the filling. Alternating from side to side, plait the strips over the filling to create a lattice effect. 
6. Transfer the wellington to a baking sheet lined with non-stick baking paper, brush with soy sauce, then bake for 30-35 minutes. Slice and serve hot, at room temperature, or cold with cranberry sauce.