Vegan Sausage Rolls

These vegan sausage rolls are the best sausage rolls I’ve ever tasted.

Vegan sausage rolls

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.

Vegan sausage rolls uncooked

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.

Making vegan sausage rolls

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.

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.

Vegan sausage rolls closeup

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.

Vegan sausage rolls stack right

And I’m thrilled to be able to share them with you.


4.0 from 1 reviews
Vegan Sausage Rolls
Diets: Vegan, dairy-free
Makes: 50 sausage rolls
Almond feta cheese
  • 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
Sausage roll mix
  • 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
Sausage rolls
  • 8 sheets puff pastry
  • 2 tbsp (40ml) almond milk
  • 2 tbsp (40ml) sesame seeds
Almond feta cheese
  1. Soak almonds overnight.
  2. Blend all ingredients until smooth.
Sausage roll mix
  1. Mix flax and water in a small bowl and allow to thicken.
  2. Process onion, parsley and walnuts until chunky.
  3. Add almond feta cheese (from above), braggs, breadcrumbs, oats and yeast and process until smooth.
  4. Put mix in the fridge for an hour or two to thicken up.
Sausage rolls
  1. Cut a sheet of thawed puff pastry in half, and spread 3tbsp (60g) of mix along one long edge.
  2. Roll pastry around mix and seal with milk.
  3. Cut into four, brush with milk and sprinkle sesame seeds on top.
  4. Cook immediately at 210°C for 20 minutes or freeze and cook later at 210°C for 25 minutes.
Before: Soak almonds overnight (8-16 hours)
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
Nutrition Information
Calories: 3255


  • 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.


Have an awesome day!


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What others are saying...

  1. Heather says

    Hi Nikki,
    Would you please clarify whether the breadcrumbs are dry or fresh and whether the rolled oats are rolled oats or quick oats.
    BTW the almond feta cheese is the best!
    Love your recipes.

    • Nikki says

      Hi Heather,

      I’m glad you’re enjoying my recipes, and I must say that I love a bit of almond feta on a fresh mushroom or a flax cracker. Mmmm.

      I made my breadcrumbs from old crusts from organic wholemeal bread that I stored in the freezer, and then processed to crumbs in my food processor. Sometimes I make them just before I use them, other times I make more than I need and store the crumbs back in the freezer until I’m making a batch of sausage rolls. I’ve never tried using fresh breadcrumbs, but if I ever do, I’ll let you know how it goes.

      I used rolled oats that are as unprocessed as possible. I’ve even confirmed with the supplier that they are unstabilised (i.e. unheated), so they’re definitely just rolled oats, and not quick oats.

      HTH :)

  2. Carmen says

    These are fantastic! Thank you for the recipe. I can’t get over how similar they look and taste like meat sausage rolls. It even fools non vegans. Love it!!!

  3. Kelly says

    Fantastic recipe. The next time I make them I’m going to add nutmeg to satisfy my Dutch Canadian husband. One word- Yummy!

    • Nikki says

      Hi Kelly,

      I’m so glad you liked them. And hopefully your husband will like them even more with nutmeg. I haven’t come across that flavour combination before, but it certainly sounds like it would be delicious.

    • Nikki says

      Hi Kim,

      That’s because it’s “feta” cheese i.e. it’s not really feta. The almond feta cheese (that you make as part of this recipe) is a substitute for feta cheese in the sausage roll recipe, so it can be completely vegan. And you use all 200g of almond feta cheese that you make.

      Hope this helps :)

      • Rod says

        Hi there, do you use the all the almond feta that you make in step one in the sausage roll mix? That may have been what Kim was asking too. All the best and thank you.

      • Rod says

        My sincerest apologies, Nikki. Despite reading the recipe several times, I missed “200g almond feta cheese (from above)”. I’m totally happy if you delete these two comments.

        (Slinks away totally embarrassed.)

      • Nikki says

        Hi Rod,

        If it’s OK with you, I’m going to leave your comments here, because it may help someone else who is confused by my recipe. Please don’t be embarrassed by being wonderfully human!

        I’ve updated the recipe and my comments to make it clearer, so hopefully it won’t trip anyone else up.

        Thanks for helping me to make my recipes even better :)

  4. Julie says

    Hi Nikki,
    I came across your site looking online because I was going to buy a nut milk bag. So yes, it was worth telling people about, as it got you in the google search for nut milk bags!! I will be using your idea as I think that looks a lot better. But also, all these wonderful recipes. Thank you for sharing all this information. I will definitely be back.

    • Nikki says

      Hi Julie,

      You are most welcome. Thanks for letting me know how you found me. It’s lovely to hear how much you’re enjoying my ideas. See you again very soon 😉

  5. Rod says

    Just got my first batch out of the oven (3pm), Nikki, and I couldn’t wait till dinner to try one. Absolutely delicious and well-worth the time it took to make them. After making the rolls, I just cut them in half and ended up with 8 which was only 2 sheets of pastry.

    Definitely the best sausage rolls I’ve made and tried a lot recipes. Thank you, Nikki.

  6. Heather says

    Hello – i am looking forward to making these for my wedding in September. Can i make them in advance and freeze them? Thanks!

    • Nikki says

      Hi Heather,

      Absolutely, yes. In fact, that’s what we do all the time – make a big batch and then freeze them. Then we just cook a few each night for dinner, straight from the freezer, and they work beautifully this way.

      All the best for a fantastic wedding :)

  7. Steve says

    Hi Nikki,
    Been vegan 3yrs and after eating one of these I had to check I was still vegan. Seriously amazing sausage roll. The only thing I changed was to use filo instead of puff pastry (only cause I don’t like some of the ingredients of puff pastry). Granted it made it not gluten free but 2 sheets of filo only a couple of grams so didn’t bother me much. To keep it healthy I used coconut oil to stick filo sheets and it turned out perfect. If you have any other gf vegan pastry ideas I’d love to hear them too. Anyway these now a permanent feature in my menu planning. Cheers.

  8. Helen says

    Hi Nikki, sorry if this is a silly question but should the almonds be with skins or without? I’m hoping to make these for my son’s joint 3rd birthday party with his friend next weekend. We are vegetarian and he has a dairy and soy allergy so I thought these looked great. I’m going to substitute the soy sauce for yeast extract, which should hopefully give the same salty and umami flavour.

    • Nikki says

      Hi Helen,

      I always use raw almonds, which means they still have their skins on. I’m too lazy to bother removing them, and the only way to do it is to blanch them, and then rub them off etc, and that just sounds like to much work for this cook. But if you want to remove them, feel free.

      Other ideas for subsitutions for the soy sauce are coconut aminos, the soak water from sundried tomatoes with added salt, a stock cube in water, olive brine, or even balsamic vinegar with added salt. These all give a salty, umami flavour, in their own unique ways.

      All the best for your son’s birthday party.

  9. Caroline says

    Thank you for this recipe! These are absolutely delicious and taste better than I remember non vegan sausage rolls tasting.

  10. Sue says

    Thank you for giving your ingredients by weight as well as in cups. Very helpful for the British! I haven’t yet made them, but after all these glowing comments, I’m off to my health food store to see if I can get hold of GF puff pastry in the UK. Fingers crossed.

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