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.
- ⅔ cup (100g) almonds, whole
- 2 tbsp (40g) lemon juice
- 5 tsp (25ml) olive oil
- 1 med (6g) garlic clove
- ½+1/8 tsp salt
- 5 tsp (25ml) water
- ⅛ cup (12g) flax meal
- ¼ cup (65g) water
- 1 large (200g) brown onion
- 2 tbsp (20g) parsley
- 1 cup (140g) walnuts
- 200g almond feta cheese (from above)
- 1 tbsp (20ml) braggs (or tamari or soy sauce)
- ½ cup (60g) breadcrumbs
- 1½ cups (140g) rolled oats
- 1 tsp savoury yeast flakes
- 8 sheets puff pastry
- 2 tbsp (40ml) almond milk
- 2 tbsp (40ml) sesame seeds
- Soak almonds overnight.
- Blend all ingredients until smooth.
- 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, 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 for 20 minutes or freeze and cook later at 210°C for 25 minutes.
During: 20 mins for mix, 40-60 mins for rolls, 20 mins for cooking
After: None or 12+ hours to freeze
Need: Blender, food processor, oven
- 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.
- 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.
- Leftover almond feta is a delicious spread or dip with veggies or flax crackers.
- 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.
- You can make your own flax meal by grinding whole flax seeds in a coffee or spice grinder.
- 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).
- 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. Try it and see how it goes.
- 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.
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Have an awesome day!
~ Nikki, Eating Vibrantly