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These vegan sausage rolls are the best sausage rolls I’ve ever tasted.
No, they’re not raw, and yes, they are amazing.
And if you’re trying to get your kids to eat a little healthier, these vegan sausage rolls are one heck of an addition to your arsenal of “healthy but so delicious they don’t care” recipes.
I adapted this recipe from a vegetarian sausage roll recipe in my friend’s Thermomix recipe book.
They take a little more time and effort than my preferred “chuck it in the blender” approach, but they’re well worth it.
I just make a whole bunch of them at once, chuck ’em in the freezer, and they’re ready to use at a moment’s notice.
I was also fortunate enough to discover a brand of vegan puff pastry in my local family-owned, health-conscious supermarket.
Because there’s no way I have the patience (or the skill) to even attempt making my own vegan puff pastry.
Way back when I was still eating meat, I tried making regular sausage rolls, and I’d have to say they were something of a disaster: dry, flavourless and they cooked unevenly.
An all-round flop.
In fact, I was so discouraged that I’d given up on ever making a good sausage roll.
Until I created these.
And frankly, I think my vegan sausage rolls taste better than any other sausage roll I’ve ever had.
And what’s even cooler, is that they look just like sausage rolls.
By the time the walnut & onion mix is all processed and cooked, you really can’t tell the difference.
OK, if you’re a sausage roll connoisseur, then you might notice that these are not your typical sausage roll.
But maybe that’s a good thing.
Because these are most definitely not just your typical sausage roll.
And I’m thrilled to be able to share them with you.
Vegan Sausage Rolls recipe
Make sure to read the tips below the recipe to get the most out of this amazing vegan sausage rolls recipe.
Vegan Sausage Rolls
Almond feta cheese
Sausage roll mix
- 1/8 cup flaxseed / linseed meal (12g)
- 1/4 cup water (65g)
- 1 large brown onion (200g)
- 2 tbsp fresh parsley (20g)
- 1 cup walnuts (140g)
- 200 g Almond Feta Cheese (from above)
- 4 tsp braggs or tamari or soy sauce (20ml) *
- 2 cups rolled oats or 1.5 cups oats and 0.5 cups breadcrumbs (200g) *
- 1 tsp savoury / nutritional yeast flakes
- 8 sheets puff pastry *
- 2 tbsp almond milk (40ml)
- 2 tbsp sesame seeds (40ml)
Almond feta cheese
- Soak almonds overnight (optional).
- Blend all ingredients until smooth.
Sausage roll mix
- Mix flax and water in a small bowl and allow to thicken.
- Process onion, parsley and walnuts until chunky.
- Add almond feta cheese (from above), braggs, flax mix, breadcrumbs (if using), oats and yeast and process until smooth.
- Put mix in the fridge for an hour or two to thicken up.
- Cut a sheet of thawed puff pastry in half, and spread 3tbsp (60g) of mix along one long edge.
- Roll pastry around mix and seal with milk.
- Cut into four, brush with milk and sprinkle sesame seeds on top.
- Cook immediately at 210°C (410°F) for 20 minutes or freeze and cook later at 210°C (410°F) for 25 minutes.
- Before: Soak almonds overnight (8 to 16 hours, optional)
- During: 20 mins for mix, 40 mins for rolls, 20 mins for cooking
- After: None OR 12+ hours (to freeze)
- Need: Blender, food processor, oven
Notes^ If you don't presoak your almonds, use 75ml (1/3 cup) of water instead of 5 tsp * To make these vegan sausage rolls gluten-free, use Braggs or tamari, gluten-free oats and gluten-free puff pastry.
- You’ll need a high-speed blender and a tamper to get the almond feta really smooth. However, it will just be mixed up with everything to make the sausage roll mix, so it’s probably not critical if it’s not super smooth. You could also make this recipe in a Thermomix, because that’s where the recipe was adapted from.
- If you don’t remember (or can’t be bothered) to pre-soak your almonds, it will still work fine. Just use 3 tsp (15ml) of water instead.
- I’m lucky enough to have a neighbour with a massive lemon tree, so I always use fresh lemon juice in my recipes. If you don’t have access to fresh lemons, then you can use bottle lemon juice, but you may need to adjust the amount to suit your taste buds.
- I use cold-pressed organic olive oil in my recipes, but you could substitute this with melted coconut oil, or even flaxseed oil or walnut oil if you prefer. Just make sure to choose an oil whose flavour works well with the other ingredients.
- If you don’t have any whole garlic cloves handy, you can also use ready-made minced garlic from a jar. It’s not quite as wholefood as using a raw garlic clove, but sometimes it can be a bit more convenient.
- I use pink Himalayan crystal salt in my dishes because it contains lots of trace minerals that are good for you, and apparently it tastes better too. So if you’re going to use salt at all, the pink stuff is the best!
- Once you’ve mad the feta cheese, you can put it into the fridge while you work on the rest of the recipe, and it will thicken up a bit. Just make sure you remember to actually put it into the mix.
- Leftover almond feta is a delicious spread or dip with veggies or flax crackers.
- You can make your own flax meal by grinding whole flax seeds in a coffee or spice grinder. I’ve also done it successfully in the dry jug of my Vitamix blender, and in my mini Tribest personal blender. Just make sure you use enough flax seeds to get a good grind happening, otherwise they just fly around everywhere and don’t actually break up. And don’t put too much in or you’ll get a big lump of powder mixed in with whole flax seeds that won’t grind at all.
- The flax and water mix will take about 20 minutes to fully thicken up, and it should be like thick egg whites in consistency (but brown in colour). Keep mixing it occasionally as you work on preparing the rest of the ingredients to make sure it’s well mixed.
- You can use just the leaves from the parsley if you like, but it also works if you throw it all in, stalks and all. I’ve done it both ways, and it works. Using the stalks is especially useful if you’re running a bit low on parsley, because you still get the parsley flavour, and by the time it’s all processed up, no-one will ever know!
- Make sure you sort through your walnuts before using them, to make sure there are no pieces of shell left. I’ve had this happen a couple of times, and so now I pick through every single walnut before putting it in. It’s time consuming, but the last thing I want is for someone to break their tooth on a piece of walnut shell.
- The braggs / soy sauce is mainly for the salty taste, so if you want to make this recipe soy free, you could probably use 1-2 tsp of salt instead, or perhaps some coconut aminos. Try it and see how it goes.
- The breadcrumbs are totally optional in this recipe, and we stopped using them a long time ago, and have just been using all rolled oats.
- If you’re making your own breadcrumbs, process them in your food processor first, before you add your onion and walnuts and parsley, to save you having to empty your processor in between steps.
- If you use gluten-free oats and a gluten-free puff pastry, you could make these gluten-free vegan sausage rolls.
- The rolled oats give the sausage rolls a great texture, add bulk and help the mixture to thicken up, especially if you can leave the mix in the fridge for an hour or two.
- The yeast flakes help to give these vegan sausage rolls a slightly cheesy, definitely savoury taste, so do your best to find some and use them in this recipe.
- You don’t need to over-process your sausage roll mix. If you like it chunky, stop as soon as everything is well combined. But if your kids like texture-free food (like mine), then it won’t hurt to process it until it’s super smooth.
- Leaving the mix in the fridge for a couple of hours makes it easier to shape your rolls, but if you’re in a hurry, you can just go straight from processing to rolling.
- You may need to roll your pastry loosely to avoid exploding sausage rolls, depending on your pastry.
- You don’t have to cut your rolls into 4. You can make them as short or as long as you like. Chop them into 5 and make 25% more rolls ;)
- If you have leftover mix, you can use it to make ‘sausage shapes’. Just shape it using (simple shaped) cookie cutter as a guide and cook it on a tray alongside the regular sausage rolls.
- If you have leftover pastry, you can slice it into strips, brush them with milk and sprinkle them with garlic, and then twist them around each other in pairs. Cook at 210°C for 10 mins for ‘garlic twists’.
Take it further
- You can activate your walnuts before using them, by soaking them overnight (8-16 hours) and then drying them in a dehydrator for 12-24 hours. This will increase the availability of the nutrients in the walnuts, and may also slightly decrease their bitter taste. You could also probably get away with soaking them and then using them wet in the recipe.
My kids have had a lot of fund experimenting with variations on these vegan sausage rolls, so hopefully they’ll inspire you to come up with your own creations.
- Cheesy sausage rolls: Add a slice of vegan cheese on top of the sausage roll mix, before rolling it in the puff pastry. Mmmmm, melted cheese.
- Herby sausage rolls: Sprinkle your favourite dried herbs on top of the sausage rolls, and create an amazing taste sensation. My kids often used mixed herbs or Italian herbs on top of their sausage rolls.
- Poppy seed sausage rolls: This one is pretty self-explanatory. Instead of the sesame seeds, use poppy seeds to garnish your sausage rolls.
- Pastry-free sausage rolls: We’ve turned this sausage roll mix into pseudo-burgers, and baked or fried them. We used a cookie cutter to make interesting shapes, or just shaped them into rounds, and then cooked them. Be warned though, the flavour of the mix can be a bit strong just on its own.
- Super long and super short sausage rolls: My kids loving making tiny sausage rolls and especially super-long sausage rolls, so experiment with the length. Seems like a simple enough change, but it can add variety and fun to otherwise ordinary sausage rolls.
A friend of mine bought a Thermomix a while back and shared a great recipe with me from the Thermomix cookbook for vegetarian sausage rolls, which looked amazing, but still contained dairy products.
So I got my thinking cap on, and adapted the recipe to be fully vegan, and as wholefood as I could manage.
I was also pretty excited when I discovered vegan puff pastry at my local supermarket, and even though it’s a little more processed that I’d like, it’s a compromise I’m willing to make for these amazing vegan sausage rolls that everyone loves, especially my kids.
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Have an awesome day!
~ Nikki, Eating Vibrantly