Vegan Sausage Rolls

Starters & Snacks

A recipe from Veet’s Vegan Cooking School blog.

Vegan Sausage Rolls

On a mission to perfect the filling for sausage rolls, I bought many different vegan sausage rolls and also looked at many different recipes. I think I made 8 lots of sausage rolls before I perfected this recipe, which is the result of much delicious research, and I not so humbly confess that you won’t find a better vegan sausage roll filling than this.


Make a short crust pastry or for a more traditional sausage roll buy some vegan puff pastry. See my Gluten Free Short Crust Pastry Recipe.

If you buy sheets of pastry, cut each sheet in half and then place an even amount of filling down one edge, then roll the pastry over it to form a sausage roll shape.

Cut into whatever size you want your sausage rolls to be and either sprinkle sesame seeds on top or cut 2 diagonal lines into each sausage roll.

Bake in a hot oven 200°C for up to 30 minutes or until lovely and brown.



200g organic oats
200g walnuts
1 large onion
2 cloves minced garlic
1 large carrot grated
4 tbsp nutritional yeast
4 tsp dried oregano
2 tsp ground cumin (optional)
400g tofu crumbled
100g rice crumbs/bread crumbs
2 tsp smoked paprika
½ tsp chilli flakes
Salt and pepper to taste
A big squeeze of lemon juice

  • Dice the onion very finely.
  • Process the walnuts, oats and grated carrot in a food processor until it resembles breadcrumbs.
  • Place into a mixing bowl.
  • Process the rest of the ingredients in the food processor until it resembles fine breadcrumbs.
  • Mix with the oat/walnut mix. If it’s a little dry add a couple of splashes of water.
  • Taste and season as you see fit.

First published on Veet’s blog:

Veet Karen

Passionate and and ethical vegan cooking school facilitator.

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