Veg Sausage Roll

Veg Sausage Roll

Hey guys!

I can’t believe it’s coming up to Christmas already – it feels like this year has gone so quickly! Although I love Christmas, I find it’s often super easy to give up your healthy habits over the holiday season; your schedule is packed so making it to the gym can be difficult, and it’s usually hard to find a healthy option at Christmas parties. I’ve decided to share with you one of my Christmas faves – my recipe for Vegan ‘Sausage’ Rolls. This recipe does use (vegan) puff pastry, but apart from that, is totally nutritious and delicious, making it one of my staples for any kind of Christmas do. It tastes amazing and is a real crowd pleaser, especially once you reveal that it’s high in protein, low in fat, contains mostly veggies and is vegan! I hope you (and your guests) love this recipe as much as I do – I know what I’ll be making on Christmas Eve!

Vegan ‘Sausage’ Rolls

Makes 24


·      1 tbsp oil for cooking

·      1 brown onion, diced

·      1 large carrot, grated

·      2 cloves garlic

·      300g mushrooms, roughly chopped

·      400g butter beans

·      1 tbsp wholegrain mustard

·      2.5 tbsp soy sauce

·      1 tbsp olive oil

·      1 tbsp maple syrup

·      1 tbsp tomato sauce

·      ¼ cup parsley

·      100g breadcrumbs

·      2 sheets vegan puff pastry

·      ¼ cup non-dairy milk

·      2 tbsp sesame seeds


1.     Preheat oven to 220C and line a large baking tray with baking paper.

2.     Cook onion in olive oil on medium-high heat for about 5-7 minutes, or until lightly coloured. Add in mushrooms and garlic and sautee until mushrooms are soft.

3.     Meanwhile, drain and rinse butter beans and place in food processor. Blend until they resemble a dry paste. Add in mustard, soy sauce, oil, maple syrup and tomato sauce and pulse to combine.

4.     Add in cooked onion, garlic and mushroom mixture to the processor, along with the parsley. Blend until mixture is combined.

5.     Transfer mixture to a large bowl. Fold in breadcrumbs, 50g at a time, stirring to combine. If mixture is too runny, add in more breadcrumbs. Season with salt and pepper to taste.

6.     Cut each sheet of pastry in half and add a quarter of the mixture to each piece, creating a long sausage shape.

7.     Brush non-dairy milk over the edges of the pastry and fold pastry over the top of the filling, pressing the edges to seal. Cut each roll into 3.

8.     Place rolls on baking tray and brush with non-dairy milk. Sprinkle with sesame seeds and bake for 25-30 minutes or until golden. Note: For some ovens, it is appropriate to turn the rolls half way if you notice tops aren’t cooking.

9.     Leave to cool on a wire rack. Serve and enjoy! 

Wishing you all a happy and safe Christmas!

Lots of love,

Lisa x

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