Vegan sausage rolls

Vegan sausage rolls

vegan sausage rolls tray

How are you guys doing post Xmas overindulgence? Have you vowed not to eat anything ever again? Have you started a new health kick yet or are you waiting for New Year’s Eve to roll around first 😉 ?

That’s exactly my plan, although I have started running again (after a break of almost a year) to offset one too many of Duncan’s delicious sticky toffee puddings with vegan ice-cream 😉 . I’ve only done 3 short runs so far, but I was dreading them (returning to running after such a long break is never easy for me) so I am happy they are done and dusted. They weren’t too bad actually. I’m planning to stick to 4 km for another two sessions and then add another 1 km loop next week. Hopefully, I will be able to run 8 km again in a few weeks.

So while I have started a bit of cardio again, I am still stuffing my face until after New Year’s Eve. I have a friend visiting us for a few days and I figured she won’t be that impressed if I serve a plate of veggie crudities for New Year’s Eve. I am planning to make lots of not-so-healthy nibbles including these vegan sausage rolls.

They may be small in stature but they are big on flavour. As I used to be a fan of the Spanish sausage ‘chorizo’, I flavoured my homemade ‘sausage meat’ with chorizo spices and I’m really pleased with how they turned out.

They also got a big thumbs up from Duncan (no surprises there) and his vegan-curious cousin – Sydney – who has kindly volunteered to taste test them for us! As they make perfect New Year’s Eve finger food, I hope the recipe will come in handy and you and your New Year’s Eve party guests will enjoy them as much as we did. Happy New Year, guys!

vegan sausage rolls making

vegan sausage rolls top down

vegan sausage rolls side

vegan sausage rolls hand

vegan sausage rolls macro

30 min
90 min
30 min
90 min
  • 300 g / 0.65 lb sweet potato (1 medium)
  • 200 g / 0.45 lb smoked firm cotton (not silken) tofu*
  • 1 garlic clove
  • ½ tsp ground cumin
  • ¼ tsp ground coriander
  • ¼ tsp smoked paprika (more if using natural tofu)
  • ¼ tsp dried thyme
  • ¼ tsp cayenne pepper or chilli, adjust to taste
  • 2 pinches of ground cloves
  • a pinch of ground cinnamon
  • ½ tsp salt, adjust to taste
  • generous grind of black pepper
  • 4 tsp nutritional yeast
  • 1-2 tsp apple cider (white or red) vinegar
  • 2 tsp tomato concentrate
  • 1 heaped cup drained cooked (but not overcooked) chickpeas or cannellini beans (you can take them from a tin)
  • 1 sheet of vegan (gluten-free if needed) puff pastry**
  • 1-2 tbsp unsweetened soy or almond milk, to glaze
  • 1-2 tbsp sesame or poppy seeds, to decorate
  1. Heat up the oven to 200° C / 390° F (180° C / 355° F fan) and line a baking tray with a piece of baking paper.
  2. Peel the potato and slice it into 1.5 cm / 0.5″ slices. Place on a baking tray and bake for about 30 minutes (until cooked through), flipping the pieces half way through the baking time. There is no need to brush the potatoes with oil, dry potato works very well for the overall texture of the filling. Let them cool down completely after baking.
  3. Place baked potato in a food processor and process it until it is roughly mashed. Use a spatula to bring any stray, large pieces back into the fold.
  4. Add broken up (drained but not pressed) tofu, garlic clove, most of the spices (go easy on the chilli at first), salt, pepper, nutritional yeast, vinegar and tomato concentrate. Process until all the spices are well incorporated, but the mixture is not perfectly blended and smooth. The mixture should be pliable, but not overly wet.
  5. Make sure your beans are dry (use a paper towel if needed) and chop them up roughly.
  6. Place the tofu and sweet potato mixture in a large mixing bowl and incorporate the beans gently so that they don’t get squashed.
  7. Now, how you form your ‘sausage meat’ depends on the dimensions of your pastry sheet. I used Jus Rol, which is 23 cm / 9″ by 35 cm / 14″. I split my mixture into three equal portions and formed three 23 cm / 9″ long sausages on a paper-lined baking tray. Bake the sausages for about 25-30 minutes until they have firmed up a bit. Allow them to cool down completely before moving – they will be fragile straight out of the oven.
  8. Take the puff pastry out of the fridge for about 10 minutes before assembling the rolls so that it’s more pliable.
  9. If you are using a sheet of similar dimensions to mine, cut your pastry into 3 equal portions widthwise – you should end up with 3 rectangles of roughly the dimensions 23 cm / 9″ by 12 cm / 4.75″.
  10. Place one vegan sausage in the middle of the first rectangle of pastry, flat side (the side that was resting directly on the baking tray) up . Fold the pastry over the sausage so that the seam runs alongside the flat base of the sausage. Make sure the seam is well sealed, trim any excess pastry if necessary, then flip the roll to the other side.
  11. Cut the roll into roughly 3 cm / 1″ portions. With a sharp knife make a little slit on the top of each sausage roll so that the steam has an opening to escape through during cooking.
  12. Glaze each sausage roll with soy or almond milk and sprinkle with sesame or poppy seeds.
  13. Proceed in the same way with the two remaining sausages and leftover pastry.
  14. Arrange sausage rolls on a paper lined baking tray and bake for about 25 minutes, until the pastry has puffed up and become golden brown.

 *If you cannot find smoked tofu, natural is fine too – just increase the amount of smoked paprika or add a few drops of liquid smoke if you have any to hand.

**I know that Jus-Rol and Pepperidge Farm are definitely vegan and that Dufour definitely isn’t. If in doubt, check the packet for more details. Jus-Roll also has a vegan and gluten-free puff pastry.

1 g
2 g
0 g
2 g
5 g
*per roll
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6 reviews, 20 comments
Magdalena Blanch-de Wilt:
Perfect recipe. Actually quite easy, and very tasty. ingredient amounts and timing are 100%.
    Aw thank you, I am so pleased to hear that you enjoyed them. I have since created another sausage roll recipe (which I like even more) so here is the link to it in case you feel like giving it a go. Ania
I made these for the first time last night and once again Lazy Cat has delivered the goods! Thank you Ania for another fantastic recipe, the whole family loved it. I didn't have ground cloves so I subbed Garam Masala for the spices except the smoked paprika (which I still used plenty of) and I could tell even before I cooked them that it was going to be great because it smelled so good even raw. I must admit I felt a bit like a rockstar mum when I served these up :-)
    Aw thanks so much Maureen! I am so pleased to hear that these were such a success and made you feel like a rockstar - that's the best compliment ever! And thank you for taking the time to review, I really appreciate it. x Ania
I've made this several times now, and they're very good. I add a little soy sauce for color.
    Thanks Emily, I'm delighted to hear that you enjoy these and if you fancy it, here is my new recipe for these that is even better, IMO. x Ania
I'm wondering if it is really necessary to cook the sausages on their own before constructing the rolls. There's nothing raw in them that needs baking, and I don't think they need baking in shape when you could push the mash into a sausage shape before rolling. What do you think? It would save a fair bit of time. I haven't dried them yet but I'm thinking that I will for some vegan visitors next week.
    Hi Deborah,
    You may be okay, just not sure about the filling's texture and consistency if you skip it. I generally did that to get rid of excess moisture. Perhaps you'd rather try, this newer recipe, which is simpler. I'm sure your visitors will appreciate the effort you are putting in to accommodate them and I hope they will enjoy these. Ania
Veera joro:
Hi! I love this recipe and would love to make these for Christmas! I was wondering if it was possible to freeze the 'sausage ' mixture (before baking it) and then defrosting it and cooking them on the day? Thanks for the recipe ☺️
    I'm delighted to hear that, of course! Absolutely, I don't see why not. One thing to bear in mind is that freezing dulls the flavours so perhaps you may need to season a little again once thawed. Hope this helps! Ania
Elise Morris:
I made these today for lunch and they are delicious. Took longer than I thought to make yet definitely worth it! Thanks so much for a great recipe.
    My pleasure, I am delighted you enjoyed them so much, Elise! Ania
Why still call it a vegan sausage roll? From what I've read it sounds more like a potato with beans , tofu, and sweet potato, why don't they name it something else it's clearly not sausage so why use the same name for something vegans don't want to eat !
    Because that's what people search for and I obviously want my recipe to be found! Also, most vegans do not have anything against the taste of meat - they take a stand against the animal cruelty involved. I hope that makes more sense to you now. Cheers!
Ebony peters:
Thanks for the inspiration in vegan and gluten intolerant so I chose the gluten free pastry sheets and I’m currently waiting for my whole baked sweet potato to cool down ! I used brown lentils instead of beans so I’ll let you know how it goes xxx Can’t wait to taste these as I have only been vegan for two weeks and got a vegan cook book for Christmas. Although there is no sausage roll recipe in the book I got so I’m glad I found yours x sending all my love and gratitude to you from the Whitsundays in Australia! Thanks again beautiful xxx love Ebs xxx
    Aw, thank you - I am so glad that my recipe came in handy! All the best for your vegan journey! x Ania
Hi there,
Could these be frozen? My daughter really misses sausage rolls which she used to have in her lunch regularly before discovering she was gluten intolerant. I'm very short on time so need something I can make a batch of and give her a couple at a time in lunches over the course of a couple of weeks or so.
    Hi Ellie,
    I haven't tried freezing them, but I don't see why they wouldn't freeze well though. Ania
Hi, I was wondering if I can make these rolls in advance? A day or a couple of hours maybe?
    Hi Barbara,
    Sure! They are tastiest on the day, so a few hours in advance should be absolutely fine.
Hi, would tempeh work instead of tofu?
    Hi Carrie, yes, I think (I haven't tried it myself) it should work too! Ania
I made these yesterday for NYE family gathering - the vegans didn't turn up so the meat eaters tried some and they were a huge success! Will definitely make them again but they are quite time consuming so I'm not sure I'll be making them just for me!
Thanks for a tasty recipe that satisfied all! :-)
    Thanks, Jen! I'm really pleased that they were so popular! Happy New Year! Ania
These are going on the New Year’s Eve appetizer table. They sound so good!
    Aw, thanks, Molly! I hope they will go down well! Happy New Year! Ania
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