Vegan Savory French Onion Sausage Rolls – Golden, Flaky & Full of Flavor

Imagine buttery, flaky pastry hugging a savory French onion–style filling with mushrooms, lentils, and melty cheese (or vegan cheese) — warm rolls that taste like a weekend bake but come together fast. Sounds dreamy, right?

I’m excited to share this one with you. I make these rolls when I want something cozy, slightly fancy, and absolutely shareable. They pair perfectly with soup, salad, or a lazy brunch spread. Let’s get into the good stuff.

At-a-glance recipe info

• Prep: 20 minutes
• Cook: 25 minutes
• Total time: ~55 minutes (includes a little hands-off time)
• Yields: 10 rolls
• Difficulty: Medium

Why this version rocks (and why I call it “vegen”)

I call this “vegen” because it sits at the comfy intersection of vegan-friendly technique and vegetarian comfort. You can make these fully vegan by swapping dairy cheese and milk for vegan alternatives, or lean vegetarian with regular cheese. The filling uses mushrooms + lentils to mimic the meaty bite of sausage while soaking up that classic French onion sweetness. Ever wondered how you could get sausage vibes without sausage? This is it.

Honestly, the caramelized onions do most of the heavy lifting. They give depth and a slightly sweet backbone that pairs incredibly well with earthy mushrooms and a chewy lentil bite. Add flaky puff pastry and you’re in business.

Equipment (keep it simple)

• Baking tray (rimmed)
• Parchment paper
• Large mixing bowl
• Large skillet (for sautéing onions and filling)
• Spoon or spatula
• Pastry brush
• Sharp knife or pizza cutter
• Measuring cups & spoons

FYI: You don’t need professional gear. A sturdy skillet and a decent blade will do most of the magic. 🙂

Ingredients (for 10 rolls)

Filling:

• 2 tbsp olive oil or vegan butter
• 1 large onion (thinly sliced) — aim for ~2 cups sautéed (caramelized)
• 1 cup cooked brown lentils (or 1 can, drained & rinsed)
• 2 cups mushrooms, finely chopped (cremini or button)
• 1 tbsp tomato ketchup
• 1 tsp Worcestershire sauce (use vegan Worcestershire for vegan version)
• 1 tsp Dijon mustard
• 1 tsp onion powder
• Freshly cracked black pepper, to taste
• Salt to taste (keep light — the cheese or sauce adds salt)

Pastry & finish:

• 2 sheets puff pastry, thawed if frozen (store-bought works great)
• 1 tbsp milk (use plant milk for vegan) or a dairy-free milk
• Optional extras: cheese (cheddar or mozzarella — or vegan cheese), fresh herbs (thyme, rosemary, parsley), chili flakes for heat.

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Step-by-step Easy Method For Vegan Savory French Onion Sausage Rolls

1. Caramelize the onions (this matters)

Heat 2 tbsp olive oil in a skillet over medium heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, until they turn deep golden and sweet — about 20 minutes. Yes, patience rewards you here.

2. Make the “sausage” filling

Push the onions to the side and add chopped mushrooms. Cook until the mushrooms release liquid and it evaporates, about 6–8 minutes. Stir in lentils, 1 tbsp ketchup, 1 tsp Worcestershire, 1 tsp Dijon, and 1 tsp onion powder. Cook 3–4 minutes to let flavors marry. Season with freshly cracked black pepper and adjust salt.

3. Assemble the rolls

Preheat the oven to 400°F (200°C). Lay one puff pastry sheet on parchment. Spread half the filling in a long strip along the short edge, leaving a border. If you use cheese, sprinkle a thin layer on top of the filling. Roll the pastry tightly, seal the edge with a little milk, and cut into 5 even rolls. Repeat with the second sheet and remaining filling to get 10 rolls total.

4. Egg/milk wash & bake

Place rolls on a baking tray lined with parchment. Brush tops with 1 tbsp milk (or plant milk) for color. Bake 20–25 minutes until golden and puffed. Cool 5 minutes before serving.

Servings & estimated calories

• Serves: 10 rolls (estimate 1 roll per person as snack; 2 rolls as main for light meal)
• Estimated calories per roll (vegetarian with cheese): ~ 340 kcal
• Estimated calories per roll (vegan version using vegan cheese/milk): ~ 300–320 kcal

How I got that estimate: Puff pastry contributes the bulk (two sheets ≈ 2,200–2,500 kcal depending on brand). Lentils, mushrooms, onions, a splash of oil, and cheese add the rest. I divide the total by 10 for per-roll numbers. Use this as a guide — different pastry brands and cheese choices change totals, FYI.

Storage, freezing & reheating (life-saving tips)

• Fridge: Store cooled rolls in an airtight container for up to 3 days.
• Freeze (unbaked): Place assembled rolls on a tray and freeze until solid. Transfer to a freezer bag. Bake from frozen at 400°F, adding ~8–12 minutes to bake time.
• Reheat (baked): Warm in the oven at 350°F for 8–10 minutes to restore crispness. Avoid microwave unless you accept soggy pastry.
• Make-ahead: You can caramelize onions a day ahead. They keep beautifully and speed assembly.

Variations & flavor boosts

• Cheesy comfort: Add shredded cheddar or mozzarella (or vegan alternatives) inside the roll before baking.
• Herb-forward: Mix chopped thyme or rosemary into the filling for an aromatic twist.
• Spicy kick: Sprinkle chili flakes into the filling or top with harissa for heat.
• Maple-Glazed Tempeh twist: Want meaty notes? Swap lentils for small cubes of maple-glazed tempeh (think Vegan Maple-Glazed Tempeh Roast flavors) and toss with caramelized onions. That adds sweetness and extra protein — perfect for guests who miss sausage. This variation also helps SEO if you post the recipe alongside tempeh roast ideas.

Pro tips from my kitchen (so yours turns out great)

• Don’t rush the onions. Slow caramelization yields flavor depth that rescues the whole roll.
• Keep filling compact. Squeeze excess moisture out of mushrooms after cooking; soggy pastry hates you.
• Chill the pastry briefly if it gets too warm while assembling. It stays flakier.
• Cut with a sharp knife or pizza cutter for clean, pretty rolls.

How these compare to classic sausage rolls

Traditional sausage rolls use pork sausage and sometimes breadcrumbs. These vegen Savory French Onion Sausage Rolls mimic the texture and savory punch through lentils and mushrooms while adding French onion sweetness. You keep indulgence but drop the meat. IMO, they satisfy both vegetarians and meat-eaters — I always get double-takes when I tell guests there’s no meat inside. 😉

Serving suggestions & pairings

• Classic: Serve with grainy mustard or tangy ketchup.
• Fancy: Pair with a simple green salad tossed in lemon vinaigrette.
• Comfort combo: Serve alongside a bowl of roast tomato soup or potato leek soup.
• Brunch-ready: Offer with a veggie frittata or roasted potatoes.

Common questions (and quick answers)

Q: Can I use homemade pastry?
A: Absolutely. Homemade butter or vegan puff works, but expect more hands-on time.

Q: Are these freezer-friendly?
A: Yes — freeze unbaked for future baking. They bake up fresh from frozen very well.

Q: Can I omit lentils?
A: Yes, but keep a substitute for texture — try crumbled tempeh or cooked quinoa.

Final thoughts — make these now

These Savory French Onion Sausage Rolls – Golden, Flaky & Full of Flavor balance comfort and technique. They suit a party platter, cozy dinner, or weeknight treat. You get the satisfaction of a little baking project with a big payoff: flaky pastry and a savory, umami-packed filling that tastes like effort but feels effortless.

Go caramelize those onions and preheat your oven. You’ll thank me when the golden rolls emerge. Want a printable recipe card or nutrition breakdown per roll with macros? I can put that together next — just say the word.

Vegan Savory French Onion Sausage Rolls – Golden, Flaky & Full of Flavor

Imagine buttery, flaky pastry hugging a savory French onion–style filling with mushrooms, lentils, and melty cheese (or vegan cheese) — warm rolls that taste like a weekend bake but come together fast. Sounds dreamy, right? I’m excited to share this one with you

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings: 10

Course: Appetizer

Calories: 340

Ingredients Equipment Method Notes

Ingredients

  

• Filling:
• 2 tbsp olive oil or vegan butter
• 1 large onion thinly sliced — aim for ~2 cups sautéed (caramelized)
• 1 cup cooked brown lentils or 1 can, drained & rinsed
• 2 cups mushrooms finely chopped (cremini or button)
• 1 tbsp tomato ketchup
• 1 tsp Worcestershire sauce use vegan Worcestershire for vegan version
• 1 tsp Dijon mustard
• 1 tsp onion powder
• Freshly cracked black pepper to taste
• Salt to taste keep light — the cheese or sauce adds salt
• Pastry & finish:
• 2 sheets puff pastry thawed if frozen (store-bought works great)
• 1 tbsp milk use plant milk for vegan or a dairy-free milk
• Optional extras: cheese cheddar or mozzarella — or vegan cheese, fresh herbs (thyme, rosemary, parsley), chili flakes for heat.

Equipment

• Baking tray (rimmed)
• Parchment paper
• Large mixing bowl
• Large skillet (for sautéing onions and filling)
• Spoon or spatula
• Pastry brush
• Sharp knife or pizza cutter
• Measuring cups & spoons
• FYI: You don’t need professional gear. A sturdy skillet and a decent blade will do most of the magic. 🙂

Method

 

1. Caramelize the onions (this matters)
2. Heat 2 tbsp olive oil in a skillet over medium heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, until they turn deep golden and sweet — about 20 minutes. Yes, patience rewards you here.
3. Make the “sausage” filling
4. Push the onions to the side and add chopped mushrooms. Cook until the mushrooms release liquid and it evaporates, about 6–8 minutes. Stir in lentils, 1 tbsp ketchup, 1 tsp Worcestershire, 1 tsp Dijon, and 1 tsp onion powder. Cook 3–4 minutes to let flavors marry. Season with freshly cracked black pepper and adjust salt.
5. Assemble the rolls
6. Preheat the oven to 400°F (200°C). Lay one puff pastry sheet on parchment. Spread half the filling in a long strip along the short edge, leaving a border. If you use cheese, sprinkle a thin layer on top of the filling. Roll the pastry tightly, seal the edge with a little milk, and cut into 5 even rolls. Repeat with the second sheet and remaining filling to get 10 rolls total.
7. Egg/milk wash & bake
8. Place rolls on a baking tray lined with parchment. Brush tops with 1 tbsp milk (or plant milk) for color. Bake 20–25 minutes until golden and puffed. Cool 5 minutes before serving.

Notes

Serves: 10 rolls (estimate 1 roll per person as snack; 2 rolls as main for light meal)
Estimated calories per roll (vegetarian with cheese): ~ 340 kcal
Estimated calories per roll (vegan version using vegan cheese/milk): ~ 300–320 kcal
How I got that estimate: Puff pastry contributes the bulk (two sheets ≈ 2,200–2,500 kcal depending on brand). Lentils, mushrooms, onions, a splash of oil, and cheese add the rest. I divide the total by 10 for per-roll numbers. Use this as a guide — different pastry brands and cheese choices change totals, FYI.