Huge Christmas Sausage Roast - Mouthwatering Vegan Recipes™

Written by Miriam Published on December 6, 2012 in Festive

The season of goodwill to all men (or should I reword that to say “all sentient beings that includes some people . . .”) is around the corner, and we haven’t been sleeping in the MWV kitchen. Far from it – we’ve been working like beavers round the clock to produce a magnificent menu in readiness for the menu-planning panic that everyone suffers around this time !

So, here’s a sumptuous feast – a HUGE sausage roast, that combines all the traditional elements, and my take on the famous trimmings – veggies with an exotic twist, as you might expect. This will be great for the non-vegan visitors or family members, and can be served with a vegan gravy. All best wishes and good tidings for a memorable Vegan Xmas Table !!

I serve this with my “Exotic Xmas Veggies & Trimmings”(http://www.mouthwateringvegan.com/2012/12/06/exotic-xmas-veggies-trimmings/), and my “Golden Cheddar’d Potatoes” (http://www.mouthwateringvegan.com/2012/11/13/golden-cheddar’d-potatoes/)

Serves 4 to 6 portions.

INGREDIENTS

1 large white onion, very finely chopped and set aside

2 garlic cloves, finely chopped

the zest of a lemon

2 cups of vegan mince meat (ground meat substitute) – I use Linda McCartney’s mince

6 vegan sausages – again, I use Linda McCartney’s Sausages (pre-thaw for 40 minutes or so)*

1 tsp dried rosemary or 1 Tbsp freshly chopped rosemary

½ tsp dried sage or 1 tsp fresh sage, finely chopped

¼ tsp nutmeg

½ tsp curry powder

1 Tbsp HP brown sauce (or equivalent brown sauce)

1 Tbsp fresh flat leaf parsley, finely chopped

2 slices brown bread – first process into breadcrumbs

1 cup (8 oz) firm silken tofu

salt to taste

¾ tsp vegetable granules, or vegetable stock powder

NOTE : If you’re in the UK, here’s a link of where to find Linda McCartney products :

http://lindamccartneyfoods.co.uk/wheretobuy.php

Options for vegan sausages and ground meat substitues in the US include :

Lightlife (http://www.lightlife.com/Vegan-Food-Vegetarian-Diet)

Yves Veggie (http://www.yvesveggie.com/products/ground-rounds.php)

FOR SAUSAGE COATING

1 packet (640g) puff pastry – I used JusRol, pre-thawed and set aside on a plate in the fridge

METHOD

First process your onion in the food processor, and transfer into a large mixing bowl.
Then process your bread in the processor, and add to the processed onion.
Repeat the same step with the sausages, and add to the mix, together with the veggie mince.
Next, process your tofu until smooth, before adding to the mix.
Add in your herbs and all the remaining ingredients, and, with very clean hands, mash the mix, before forming it into a large ball.
Then roll the ball into a large sausage, and, using cling film, wrap the sausage, as you would a Christmas cracker, before then doing the same, this time using foil.
Steam the sausage for 15 to 20 minutes in a large saucepan.

Now roll out your puff pastry into a large rectangle (approx. 12” x 6”), then place the sausage in the centre lengthways, and roll the pastry around it.
Gently place it on a greased baking dish, pour a little oil of your choice around it, together with a few springs of rosemary, cover in foil and bake in the oven on a low 300ºF (150ºC) heat for 35 minutes.
Now uncover, and bake until nice and golden.
Remove from the oven, and serve with my Exotic Xmas Veggies & Trimming, and my “Golden Cheddar’d Potatoes”. Enjoy !!

GRAVY

Either make up a brown Bisto sauce to put on the cut sausage (use bisto, brown sugar, ¼ tsp veg granules), or else a tiny bit of Marmite (yeast extract), cornstarch (cornflour), oil and water.

(Try Road’s End Organics in the US http://www.edwardandsons.com/reo_shop_gravy.itml, or Gravox in Australia http://www.gravox.com.au/)

These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave us a constructive comment !

suitable for vegans, vegetarians and meat-eaters alike

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93 Comments

Dawn Samantha
December 6, 2012 at 4:10 pm

Hi Miriam! (that’s my mom’s name, the most beautiful name ever)
I really just wanted to say thank you so much for having such a great blog. I became vegan the day after thanksgiving. Made the immediate switch from being a meat eater to going vegan and I have never LOVED my food so much. Its amazing to me.
Im still learning how to get all my nutrients every day, so it takes forever for me to plan my menu – but your blog has made being vegan EASY. Even my steak and potatoes husband has made the switch with me, at least being vegetarian as he is still using butter and eating cheese. Your photos are to die for and the food is incredible.
I’m looking forward to the sausage roast recipe as I believe I will be taking this to my in-laws on Christmas for my husband and I to dine on.
Thanks
Dawn
PS: Linda McCartney food products are not available in the US. 🙁 Im assuming another vegan brand would be fine, such as Field Roast. I will let you know how it turns out. Thank you again!
Kate
December 6, 2012 at 4:15 pm

This looks so yummy! New Year’s Day dinner is sorted. 😀
Kari
December 6, 2012 at 4:20 pm

Wowww…looks fab….and I’ll bet every bite puts a grin on your face. Will definitely make this. Mahalo!!!
Bex
December 6, 2012 at 5:44 pm

Looks absolutely delish! I will deinately be making this at Christmas 🙂 is the justrol puff pastry vegan?
Mike TheGreenFighter
December 6, 2012 at 5:45 pm

Amazing!! I tested lots of your recipes, they’re always great!!
Allow me to post a link to your page on my Blog http://www.thegreenfighter.com
Keep up this amazing work!
Green Greetz 🙂
Debby
December 6, 2012 at 5:54 pm

This looks beautiful. I can’t wait to try it with the vegetables. Great job!
Nadine Morris-Wieringa
December 6, 2012 at 6:04 pm

Looks absolutely fabulous!!! I live in the Netherlands, and luckily this recipe can easily be translated to easily accesible products. Too often I find an American recipe which involves so many speciality ingredients, I just dont know where to start!
This will be what Im gonna serve my family this year 🙂
Nadine.
Miriam
December 6, 2012 at 7:30 pm

Nadine Hi there and welcome here. I am so glad to hear that you will be serving this to family this festive season 2012. How wonderful. All I ask is that you come back with your feedback as and when ! Best wishes your way in the meantime !
Miriam
December 6, 2012 at 7:30 pm

Debby Hi there and welcome here. Do make this if you can and come back with your feedback as and when. Best wishes your way in the meantime !
Miriam
December 6, 2012 at 7:34 pm

Go post to your heart’s content Mike – a link back to my blog will be appreciated. Hope you try this one out. I will be posting up another roast tomorrow so please stay tuned. Best wishes your way in the meantime !
Miriam
December 6, 2012 at 7:35 pm

Hi there Bex – the Justrol pastry is indeed vegan. Please do come back with your feedback as and when you have tried it !
Miriam
December 6, 2012 at 8:17 pm

Kari Hi there. I am hugely delighted you will be making this for the festive season – do come back with your feedback as and when. Meantime best wishes your way ! (P.S. I am posting up Roast No.2 tomorrow). Cheers !
Miriam
December 6, 2012 at 8:20 pm

So delighted to hear this Kate. I shall await your feedback as and when. Meantime best wishes your way !
Miriam
December 6, 2012 at 8:24 pm

Hi there Dawn and I very much appreciate your comment here, so thanks for that. I am posting up yet another roast tomorrow so do come by and have a look at it incase you change your mind. I will also be posting up the Xmas dessert, which is easy to make and fabulous ! I think the brand you mention is fine, others have spoken highly of it, so go for it Dawn. All that I ask is that you come back with your feedback as and when. Very best wishes to you and your husband (kudos to the pair of you for making such an admirable life-style choice – you will both benefit from it, as will the planet and the animals !). Cheers to you !
Michelle
December 6, 2012 at 10:59 pm

Oh this is perfect for my Xmas offering as my son is not vegan but his wife is and I am working on it! I am vegetarian but I do take some cheese and egg, however this is what I have been waiting for, for my transition and for Xmas thanks for posting. I just have to find out who stocks Linda Mac’s mince, I have her sausages but never seen her mincemeat. Where in the UK can i find this please? Michelle x
Emma
December 6, 2012 at 11:50 pm

This is just what I am looking for to make for the family on xmas day. I wanted something lower in fat than a nut roast so this looks perfect!
Michelle you should be able to get the mincemeat in Tesco.
Gerry
December 7, 2012 at 1:31 am

Allergic to both soy and gluten, am wanting to make my own sausage anyway… and yeast is also on the “no” list. So no store-bought vegan sausages for this girl.
Found a recipe which uses boiled potato as the binder, but what to sub for the nutritional yeast in the recipe, I wonder? Have to have sausages to try your recipe…
Thanks
AnitaCK
December 7, 2012 at 3:19 am

This looks amazing!! I hope to make it. How many slices do you think you might get from this?
I have never seen Linda McCartney brand here in the US but I know we have something like it.
I remember as a child growing up in Australia we had the little sausage rolls at school for lunch and I have missed them but after being vegan I just pushed the idea of them out of my mind so now thanks to you I can have it again and stay a vegan :).
Thanks again for another fabulous recipe!
Mary
December 7, 2012 at 6:42 am

Miriam… I’m wondering about the HP Brown Sauce…? I’ve never heard of this. Is it a gravy or a bouillon-type product? I have an organic vegetable stock that is like a jelly in a jar. Would that suffice? Thank you! I love your recipes!!

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Miriam
December 7, 2012 at 10:41 am

Hi there Mary, here is an example of a brown sauce for you to see http://en.wikipedia.org/wiki/Steak_sauce ironically it’s called a steak sauce it seems in the States, but some of them are vegan. Hope this helps. Cheers and let me know how it goes as and when !
Miriam
December 7, 2012 at 10:50 am

Anita Hi there. The brand name of sausages etc that you can buy from the States is Gardein for ground crumble and Lightlife and Yvesveggie will have the sausages for you. Hope this helps, just google and have a browse. You will love this, but all that I ask is that you comment on my blog as and when you have made and tasted it. I love to have the feedback. Best wishes and enjoy !
Miriam
December 7, 2012 at 11:04 am

Gerry Hi there and welcome here. I am posting Roast No.2 later today, if you are on fb here is a pic of it https://www.facebook.com/pages/Mouthwatering-Vegan-Recipes/149224498449227?ref=tn_tnmn#!/photo.php?fbid=477703085601365&set=a.213827415322268.54196.149224498449227&type=1&theater – all you need to do now is find a gluten free shortcrust pastry, just google it. The recipe for Roast No.2 will be up in a few hours time. Best wishes your way !
Miriam
December 7, 2012 at 11:07 am

Emma Hi there and welcome here. I am glad you will be making this for Xmas day ! Tescos indeed sell the Linda McCartney sausages, here is a list for you to see where you can get the Linda McCartney’s mince from the UK, hope this helps :- http://lindamccartneyfoods.co.uk/wheretobuy.php
! Best wishes your way and let me know how it goes as and when on my blog !
Miriam
December 7, 2012 at 11:12 am

Michelle Hi there and welcome here. You can find the Linda McCartney sausages at Tescos. The Linda McCartney mince can be found at Holland & Barrett (it is sold frozen). Do make this, as I think it might just hit the mark with your family. Here is a link to where you can purchase Linda McCartney’s products in the UK http://lindamccartneyfoods.co.uk/wheretobuy.php Hope this helps and please come back with your feedback as and when you have made and tried this. Very best wishes your way in the meantime !
cindy nett
December 9, 2012 at 1:00 am

Hi I was wondering if this could be prepared up to the steam step, refrigerated, and then baked the next day? what do you think? this would help a lot on the big day and all its business..
Miriam
December 9, 2012 at 12:18 pm

Hi there Cindy, good point – yes, I’m sure you can do that, no problem. Enjoy and be sure to come by again with your feedback as and when. Best wishes your way in the meantime !
Sarah D
December 9, 2012 at 2:41 pm

Hi Miriam! I can’t wait to make this roast for Christmas eve! I was wondering if I could bake the initial roast instead of steaming it? I am just starting to go vegan and some of my family are either vegetarians or almost vegan and they usually don’t have a lot of options during get togethers. I love your blog and am very fortunate to live in upstate NY where we have fabulous grocery stores that cater to every life style. There are so many of your recipes I cant wait to try! Thanks so much!
Miriam
December 9, 2012 at 5:16 pm

Hi there Sarah and welcome here. I am glad you will prepare this roast for Christmas Eve and provided your ingredients are the same or similar, you are in for a great culinary experience. The steaming process is an important one Sarah – in the same way that you would be forming this into a sausage shape the way that I have suggested, all it then needs is to be popped into the steamer for a short while, this will help the flavours bond and merge into one another. If you keep faithful to the recipe it will likewise reward you, and it will cut so much easier when serving too. This is a fabulous creation to serve up to non-vegans, vegetarians and vegans alike, it’s impressive and highly flavoursome. I shall leave this with you and ask that you come back with your feedback as and when. Yes, I agree your location is a great one for being and staying vegan, so enjoy and I also look forward to your future comments on my blog. Best wishes your way in the meantime. P.S. We are starting up a new Monthly Newsletter with exclusive recipes and vegan info, if you wish to receive it, just say the word (It’s free to join).
Linda
December 10, 2012 at 1:11 am

Love your blog but how do I join. Thanks so much, Linda
Miriam
December 10, 2012 at 7:10 am

Linda Hi there. I have added you to my blog’s new monthly newsletter, so worry not you shall not miss out on anything. Best wishes your way and I look forward to your future comments on my blog !
Linda....(Lynn)
December 10, 2012 at 5:58 pm

This was a huge success. I did it as a trial for Christmas day..and it was so delicious. I did add a pouch of veggie haggis to the mix…and as I had no mince…I used defrosted veggie burgers…and it turned out so yummy. Thanks Miriam for solving my Xmas day dinner quest…….
Miriam
December 10, 2012 at 6:25 pm

Hi there Linda and many thanks for dropping by here with your comment which I appreciate – Am happy you have tried this in advance of Xmas and that your feedback is great – a huge success is good enough for me and I am sure for everybody else too ! In lieu of mince, veg mince like burgers will do the job equally as well. Let me know how it does on Xmas too and or if you also make my other roast at some point. Best wishes your way in the meantime !
Fiona Munro
December 11, 2012 at 1:11 pm

Hi Miriam,
Fab recipe as always x Ive made 3,one we are eating now, one for Christmas lunch and the other for New Year lunch. Thanks so much for your wonderful recipes. My partner is an awkward vegetarian who doesnt eat vegetables, and he really loves this and Christmas lunch now sorted! Love Fiona x
Miriam
December 11, 2012 at 3:22 pm

Hi there Fiona and thanks for this very useful feedback. Gosh, you sure deserve an award for MAKING 3 OF THESE ! Wow ! I am mostly delighted that hubby likes this and that you are all sorted. You sure have a practical (and compassionate) head on your shoulders. Best Wishes your way !
Dorthe Nissen
December 11, 2012 at 3:47 pm

Dear Miriam. My daughter has a celiac disease…can I make your vegan food with perhaps riceflour or cornflour instead of wheat??
Nadine Osborne
December 11, 2012 at 3:51 pm

Another beauty! Looks so good, my mouth is like Niagara Falls…I do appreciate you sharing your recipes.
Miriam
December 11, 2012 at 3:55 pm

Dorthe Hi there and welcome here. Perhaps this roast may be more apt for your daughter – make the pastry with a mixture of rice and tapioca if you can http://www.mouthwateringvegan.com/2012/12/07/lentil-mushroom-spinach-spicy-nut-christmas-roulade/ Otherwise if you are making this be sure that the fake meat is gluten free (perhaps soya mince/crumbles would come to the rescue for this). Let me know how it goes as and when. Meantime, Best wishes your way !
Miriam
December 11, 2012 at 3:56 pm

It’s my pleasure dear Nadine and hope you enjoy this and come back with your feedback as and when. Best wishes your way in the meantime. 🙂
Jan
December 11, 2012 at 7:19 pm

I just LOVE the look of this. I think I’ve just found the Christmas dish I’m going to cook for my family. Thanks Miriam, your recipes are FANTASTIC! xXx
Miriam
December 11, 2012 at 7:45 pm

Hi there Jan and welcome here. I am delighted that you are making this for your family ! How wonderful ! Do make sure you come back here with your feedback as and when. Meantime, best wishes your way for the festive season ! 🙂
Miriam
December 12, 2012 at 7:17 am

Jan Hi there and welcome here. I am delighted that you are going to make this for your family – all that I ask is that you return back with your comment and feedback as and when you’ve made it, as would love to know what you think ! Very Best Wishes to you and your family. (Jan, am starting a new newsletter, it’ll be a monthly one, if you wish to be added just say the word and I will add you).
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Miriam
December 12, 2012 at 6:22 pm

Thanks for the Pingback. I have noticed (although I do not speak French, that somebody mentions the Linda McCartney brand, I am assuming they say they cannot find it where they live. There are two alternatives :- the !st is to order dehydrated soya mince from any online store, including ebay, amazon and others. The 2nd is to make my other roast which does not involve ‘fake meat’ which is not easily found worldwide. Here is the link for my 2nd roast which is every bit as delicious as the 1st one, in fact this one here was designed for that reason.
http://www.mouthwateringvegan.com/2012/12/07/lentil-mushroom-spinach-spicy-nut-christmas-roulade/
cindy nett
December 13, 2012 at 3:14 am

i keep looking at this recipe, and wondering about the steaming step. I have only steamed veggies, in a metal rack that fits inside a round pan. If I fit the roll on top of a pan, with boiling water below, will that work for steaming it? also is the dough a phyllo dough? THANK YOU so much! its blogs like yours that make being vegan FUN!

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Miriam
December 13, 2012 at 11:22 am

Hi there Cindy and thanks for your comment. I have the same set-up as yourself in terms of a metal rack, do remember that the metal racks grow/open according to the circumference of the pan you choose to use – I used a 10 inch circumference pan (Le Crueset) which is then just under 5 inches high. If you make your sausage around that size in length that will work – the metal rack just helped to prevent the sausage from being immersed totally in the water, which you don’t want in this case – if you need to make your sausage shorter and fatter, don’t worry it will still work Cindy. Now, for the pastry I suggest puff pastry, but shortcrust will also work. Please come back once you have made, served and tasted it – would love to have your feedback as and when. Best wishes for the Festive Season to you and your loved ones.
Judon
December 14, 2012 at 5:44 pm

Well – you certainly have taken the work out of “what should I make for New Years Day” I’ll let you know how it goes – we’re also in upstate NY so I’ll make the substitutions you suggested.
Definitely include us in your newsletter and have a wonderful holiday…Judy
Miriam
December 14, 2012 at 6:04 pm

Judon Hi there and welcome here. I am eager to see how it al goes for you Judon and hope you enjoy it – pop back after the festivities and let me know. Meantime, yes, you have been added to my new monthly newsletter list. Best wishes & Cheers.
Kath
December 15, 2012 at 7:42 pm

Hiya,
I just made this, a trial run for Christmas Day, absolutely delicious and it looks so pretty when you slice it! I know myself and my daughter will very much enjoy this on the big day! Thank you very much! xx
Miriam
December 15, 2012 at 7:56 pm

Kath Hi there and welcome here. Well, that’s absolutely fabulous news ! Let me know how it goes on the day if your daughter has not yet sampled it. Best wishes your way in the meantime !
Kath
December 15, 2012 at 9:28 pm

Hi Miriam,
apologies, I should have said it was ‘kid approved’! 😀
Miriam
December 16, 2012 at 12:10 pm

That’s fine Kath. My six year old loved it too ! 🙂
Amanda
December 20, 2012 at 8:54 am

Can’t wait to make this one! Thanks so much!!
Elisa
December 20, 2012 at 9:06 am

Please add me to your email mailing list. Thanks. Can I also ask that you include recipes that do not require specialized process food that is not easily found all around the world. For instance, we can’t get Linda McCartney brands in South Africa. Tofu and TVP is fine. Thanks.
Miriam
December 20, 2012 at 11:47 am

Elisa Hi there and welcome here. Many recipes here do not include Linda McCartney brands, there are the equivalent in many countries – in South Africa you get the Redwoods brand for example for your ‘mince’ substitute, or yes, you can use TVP or soya mince. I can’t vet every country for each brand and I cannot NOT use what I have available here in Europe. Most people google the equivalent and use what they have access to in their own country and region, when they can’t find it they may comment and ask me for a substitute, and more often than not I help them. I do this work Free and it takes up a lot of time, effort, love and sacrifice to create the best in vegan food, so please take this into account – google is a very good and efficient friend.
Miriam
December 20, 2012 at 11:48 am

Amanda Hi there and welcome here – when you do make this one, come back with your feedback and let me know how it all went ! Best wishes your way !
Dee
December 20, 2012 at 1:22 pm

Hi Mirium Ive seen a few of your recipes popping up on facebook and they always look gorgeous but this is the first one I decided to make. I served it to my adult son and friend, both vegetarians and myself (vegan) – the recipe was really easy to follow – everything worked out as it should have done and we all went back for more. Im about to try another of your recipes now. Thank you so much for sharing and inspiring!
Miriam
December 20, 2012 at 2:23 pm

Dee Hi there and welcome here. Sound like a resounding success, and kudos to you for making this, I am so happy it was truly enjoyed. It is my pleasure sharing and creating recipes for good folk. Best wishes your way and I look forward to your future comments on my blog !
Michelle
December 20, 2012 at 5:46 pm

I wish we could get such vegan sausages in Holland 🙁 But unfortunately there are no products like that here 🙁
Julie
December 20, 2012 at 11:55 pm

Can you please add me to receive your monthly newsletter. Thank you.
Miriam
December 21, 2012 at 9:02 am

Michelle Hi there. I understand your frustration about certain products not being sold in your country, and really all of us should be able to access these brands, but that’s not the case presently. Do however try my other roasts – I have one from last year that is super, you need soya mince for that and perhaps my Lentil, Mushroom one from my homepage – it’s every bit as great as this one (and we’re having on Xmas). Best wishes your way & look forward to your future comments on my blog !
Miriam
December 21, 2012 at 9:18 am

Hi Julie, will add you to our list, it will be a few weeks from now as the response has been huge. Best wishes for the festive season, and could I ask you for your surname please. Thanks.
April
December 21, 2012 at 5:13 pm

I made this the other night and it was delicious!! Even my husband loved it 🙂 Thank you for your quick responses to my questions. I am going to make this again this weekend for dinner at my dads house. Thank you for the wonderful recipes!!
Miriam
December 21, 2012 at 7:43 pm

April Hi there and thanks for your kind words. Yes, I admit I am efficient at answering my comments as promptly as I can. Am delighted that you have made this and that your husband loved it ! What great news, and knowing you can make it as a roast any day for the end of a good week’s treat, a party, dinner or special lunch ! Hope your dear dad enjoys it too ! Best to you !
Alan
December 23, 2012 at 5:52 pm

Hello, I have made one of these the other week and it turned out really well. I have just made another one for Christmas. To make it extra festive I added a small pack of dried cranberries! The only problem I have with this is that the sausage meat mixture is quite wet and I find it hard to make it into a sausage shape without it splurging everywhere. Once again Miriam thank you so much for a delicious recipe and your continued inspiration.
Anna H
December 23, 2012 at 10:53 pm

Christmas eve tomorrow. Shopping done – but the steaming part makes me nervous.
Do I wrap it in film or in foil, or in both?
Can’t wait. Thank you for your blog.
Miriam
December 24, 2012 at 10:47 am

Anna Hi there. No worries please, it will be fine. Wrap the sausage in the cling film (plastic) and roll it in the shape of a huge sausage, then firm up the ends in the way an old fashioned sweet is wrapped by twisting the ends and then do the same with foil to seal in the steam. All will be well. Best wishes your way in the meantime and come back with your feedback as and when – Cheers !
Miriam
December 24, 2012 at 11:08 am

Alan Hi there and welcome here. It’s down to 2 things, the first is the brand of what you are purchasing in terms of ingredients. The second I feel is even more crucial and watch out for it and that is NOT to over process the ingredients as it should NOT be wet at all, rather thick-ish and sticky, so please if you are making it again process it for less time and you should be fine (use less onion too as this lets out may be a little bit too much water in this case) – it’s easy enough to over process so keep your eyes pinned to the processor and process for less time and you’ll be fine. It is a delicious recipe and hope you enjoy it once again. Come back with your feedback and best wishes to you and your loved ones too ! 🙂 P.S. Let me know if you wish to be added to our new forthcoming monthly newsletter.
Kate
December 26, 2012 at 12:34 am

Merry Christmas Miriam. I made this wonderful roast for my friends and family yesterday and it was an absolute hit! Topped off with carrots, parsnips potatoes and Brussel sprouts (I have never liked Brussel Sprouts but your recipe made them delicious) finished off with a raw cashew custard tart. I am the only vegan among our Christmas group, but am also traditionally the cook at Christmas time. Our fist vegan Christmas was a huge success. Thanks you so much!
Miriam
December 26, 2012 at 12:08 pm

Kate Hi there and many thanks indeed for dropping by so soon after being host for this roast and my trimmings – I must confess that like you I am not mad over brussels myself and that is why I created a recipe that would sort out some of that high edged bitterness that they sometimes have – the marmalade worked it’s magic on that. A huge Kudos goes to you for making this and serving it up for all to share and enjoy, bravo what a success !
Michelle
December 26, 2012 at 2:25 pm

Hi,
Thank you for this receipe it was and still is gorgeous. My first vegan Christmas and I am so pleased. I was very full and have tons left. I am extremely grateful for wonderful people like you to making this possible 🙂
Miriam
December 26, 2012 at 2:31 pm

Many, many thanks dear Michelle for popping round with your comment. I am delighted that this went down so well. I know the ‘feeling full’ feeling and it’s great especially when we know that no harm has come to any animals in making this ! Best wishes for the holidays and I look forward to your future comments on my blog. Let me know if you wish to join our new monthly newsletter, will be out some weeks from now if so. 🙂
paula
December 27, 2012 at 9:23 pm

I made this for my Christmas dinner and it was lovely. This was my first vegan Christmas Really easy to make as well. Much better than a nut roast.
Miriam
December 28, 2012 at 11:46 am

Paula Hi there and I am delighted that you have made my Sausage Roast – how wonderful ! Yes, it makes a change to the old nut roast, the taste and texture are so diverse to that. So glad that you enjoyed it this Christmas and kudos to you for choosing it. I look forward to your future comments on my blog !
Lauri
December 31, 2012 at 4:07 pm

Oh my goodness! Thank you for making Christmas so special and easy this year. It was the first time in ages we didn’t have a nut roast (much as I like them!) but this was delicious! Even the meat eaters liked it. Made the cheesy sauce as well over cauliflower and it was truly scrumptious. Again, a hit with the meat eaters too. Thank you so much! Can’t wait for your book. 🙂
Miriam
December 31, 2012 at 4:47 pm

Hi there Lauri and I am so grateful for your dropping by here with your comment. I am over the moon that your non-vegan guests loved it and enjoyed it and a huge kudos goes to you for preparing and serving these dishes from my site. My book is full of amazing recipes, many of them totally new and exciting, also my cheese recipes have been included and are easy to make at home ! I very much look forward to your future comments on my blog ! Happy New Year to you and your loved ones too 🙂
Karen
January 17, 2013 at 8:08 pm

I made this for our Xmas dinner and it was delicious..well worth the effort..there was enough for about 8 people (there are only 2 of us) but my boyfriend ate it all within 3 days !
Miriam
January 17, 2013 at 8:59 pm

‘Heavens’ what a ravenous appetite, remind me of my partner ! That’s a success story and a huge Kudos to you for making it. I look forward to your future comments on my blog !
Lila
June 1, 2013 at 4:43 pm

I absolutely love your recipes and this one is delicious, I’ve made it twice now though and for some reason my loaf doesn’t seem to set up like yours during steaming, its no firmer than when I first rolled it in the cling wrap and foil. Any thoughts on what I’m doing wrong?
Miriam
June 1, 2013 at 4:59 pm

Can’t think what Lila, are you using Linda McCartney produce ? Add more breadcrumbs to it and steam it on a longer setting – be sure to totally drain your tofu, cut it into slices and dry it out with some kitchen towel. You may also wish to back it in the oven set on a low setting for half an hour before rolling the pastry around it (allow it to cool for a half hour first though) this will help it dry out further. Sometimes the produce we use from person to person from country to country varies, so this should be a good precaution to get a denser loaf, which I think you would be happier with. 🙂
Lory
June 5, 2013 at 9:03 pm

Hi Miriam,
I have this all ready to go in the oven for tonight’s dinner. (Well, my own variation of it, since I didn’t have veggie sausages, so I used regular Yves ground mixed with the Italian flavoured one, and I didn’t have some of the herbs/spices/seasonings you call for, so I used what was in my covert…But, it should be good!) I will serve it with my own version of scalloped potatoes — which involves lots of layers of potatoes and onions and a sauce like your “cheesy” one, and some fresh steamed asparagus.
Miriam
June 6, 2013 at 10:07 am

Sounds perfect Lory ! Wishing you a Bon Appetite ! 🙂
Marcella
September 1, 2013 at 1:07 am

I made this for dinner tonight and it was the best meal I have ever had! My husband and I became vegan this past January and have been trying to find something we can make for the holidays and we just found it! Thank you so much for sharing this amazing recipe. I look forward to trying many more of your recipes.
Miriam
September 1, 2013 at 1:13 pm

So glad you found this page and my blog and delighted that you enjoyed this recipe. I have other recipes for the holiday so by all means browse my site and enjoy ! I look forward to your future comments on my blog ! 🙂
Amber
December 10, 2014 at 5:38 pm

I am going to attempt making this roast for Christmas day for myself! Yes I’m the only vegetarian in the family, also ceoliac (so will be making a gluten free version)but I think I deserve a yummy cruelty free roast too! So fingers crossed as this is the yummiest sounding one I have found! 😀
Miriam
December 13, 2014 at 2:18 pm

Good for you Amber, and let me know how it goes. 🙂
Shannon
December 25, 2014 at 7:03 pm

Hi there… hope this gets to you years later, but in the US we cannot get Linda’s sausages. What flavor sausage is it? (ie, Italian, apple, etc…) For today’s Christmas we picked up the Italian sausages by Field Roast, but I am afraid that was the wrong flavor choice. We will find out soon as we are starting the roast now. But for future reference… what flavor sausages? 🙂
Miriam
December 26, 2014 at 10:20 pm

Hi Shannon and right you are. The sausages are the equivalent of traditional British sausages usually made with pork, but these are veganized. In England they are known as bangers, google for more details as I don’t have a U.S. reference for the equivalent I’m afraid.
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Miriam
December 20, 2015 at 11:40 am

Animal Voices Vancouver welcome here and thanks for featuring this recipe on your list of suggestions for Christmas. Wishing you all the very best ! Let us know if you’re interested in our forthcoming book next month. Best your way in the meantime & thanks for spreading compassion ! 🙂
Sydney Jones
February 8, 2018 at 7:58 am

I’m going to see if this can win over some of my meataholic friends 🙂 Dont have these sausages in my neck of the woods, so I’m going for this brand: http://beansupreme.co.nz/our-products/
Has anyone tried them?
Miriam
February 12, 2018 at 7:44 am

Hi Sydney Jones. I thought you could actually buy these sausages as they are sold in Australia – check out this link : https://www.woolworths.com.au/shop/productdetails/749568/linda-mccartney-vegetarian-sausages
You need a type of sausage ‘meat’ for the filling as opposed to a bean filling. Just a thought for consideration. Hope you make and enjoy this !

About Me

Miriam Sorrell

Hi, I’m Miriam - award-winning recipe developer, photographer and author of ‘Mouthwatering Vegan’. My food is, sensual, mouthwatering and rustic, with Middle Eastern & Mediterranean flair . . .

NEW BOOK : ‘RUSTICA’ – A Delicious Journey from Soil to Kitchen

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Huge Christmas Sausage Roast - Mouthwatering Vegan Recipes™ « Mouthwatering Vegan (2024)