Vegan Pigs in a Blanket

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Hello & Happy Monday!!





I was thinking I should start the week of by sharing a recipe that’s more healthy and plant based since we may have enjoyed ourselves a little too much this past weekend (myself included), but then I thought.. 



What about Vegan Pigs in a Blanket..?! 









I haven’t had pork in ages nor do I ever even crave it, but this concoction that was huge in the mid 90’s was something that came to mind weeks ago while brainstorming for things I would love to see vegan!





Although they do have these mini sausages as of 2015 from Field Roast (amazing), they still don’t offer a ready made croissant product and if they did I guarantee it would be chock full of preservatives so I took the liberty of creating a Vegan Pigs in A Blanket recipe with a homemade Honey Mustard Sauce!!



Since this is one of the last few days before starting my last semester of grad school I figured I would cut to the good stuff before its all about salads and veggies lol (those days are coming)






This recipe is fab for a myriad of reasons: 




Fresh Bread 


Great for parties

Great for Kids

The sauce is superb!



























PicMonkey Image






Vegan Pigs N' a Blanket
Yields 12
Write a review
Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Prep Time
25 min
Cook Time
20 min
Total Time
45 min
  1. 2¼ cups bread flour
  2. 1 teaspoon active dry yeast
  3. ½ cup + 2 teaspoons water
  4. 1 teaspoon salt
  5. 2 tablespoons + 2 teaspoons sugar
  6. 1½ tablespoons melted vegan butter
  7. 9 tablespoons dairy-free margarine, frozen*
  8. 2 tbsp poppy seeds
  9. 1 package Field Roast cocktail Sausages or hotdogs
  1. 2 tbsp dijon mustard
  2. 1/2 cup Veganaise
  3. Squeeze of lemon
  4. 1 tbsp spicy mustard
  1. To make the dough, combine all of the dry ingredients together in a large bowl until well distributed. Add in the water and melted vegan butter, and stir thoroughly to incorporate.
  2. Mix everything together and knead until a smooth dough is formed. Let rest in the fridge for 20-30 minutes.
  3. Turn the dough out onto a floured surface and knead by hand for about 10 to 15 minutes, until smooth and elastic. Place in a lightly greased bowl, cover with plastic wrap, and let rest in the refrigerator for about 30 minutes.
  4. Once properly chilled, roll the dough out into a rectangle. Roll the whole thing out gently to a thickness of about 1 cm and cut it with a very sharp knife into equal triangles. Coat with vegan butter and place mini dogs in the center
  5. Roll each triangle up, starting at the widest side or the thinnest side (I used the thinnest, not as pretty lol)
  6. Top with poppy seeds and place on a greased baking sheet at 350ºF, and bake for 10-15 minutes. They should be golden brown, but if not, bake for an additional 5 to 10 minutes as necessary.
  7. For the mustard sauce throw everything together and mix well!
  8. Let cool before serving with mustard sauce
Eat. Drink. Shrink.



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I’m Gabrielle, the founder & creator of I established this website in May of 2012 to share my experience and knowledge as I pursue a career in the field of nutrition. I currently hold a BS in Nutrition & Dietetics from NYU and MS in Nutrition & Health Sciences.




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