Flaky, golden layers of tender puff pastry filled with the most incredibly addictive, delicious bean based filling. Really versatile, they make a perfect snack, party food, lunchbox staple or even dinner!

Children will love them!

I tend to great to make them in bulk as they freeze well and are great for lunch boxes.

Any variation of beans that you have to hand can be used. Lentils can be used instead of some of the beans. I like to use lentils as they give more texture and body.

You can either mash the beans or blend them but make sure to leave some whole as some texture is much nicer than a puree. This recipe makes about eight large sausage rolls or sixteen small rolls but it is entirely up to yourself how big or small you make them.

Having a party?

Vegan Sausage Rolls are perfect party food as you can get about sixteen if you cut them smaller.

This is a very flexible recipe so you can vary the amounts of beans or lentils. As long as the mixture holds its shape and is not too wet then it is fine. If it seems a bit wet then just add some extra oats to firm it up.

You can use whatever flavouring you like to make these Vegan Sausage Rolls to your taste. If you do like spicy food than you can ramp up the heat with chilli flakes or even finely chopped chillies. They also taste really good with herbs and tomato puree for an italian flavour.

I like to add some Onion Relish on top of the filling in the pastry for extra flavour, you can add Cranberry Sauce or any sauce you want.

Really anything can be used so please do experiment and let me know what combinations you came up with because I would love to know!!

Why you should try this recipe

Quick and easy to make. Budget friendly too!
Simple ingredients – you probably will have the ingredients in your pantry.
Make a delicious meat-free snack – they are filling with all the beans and oats.
The filling is really delicious! It’s packed with beans, lentils and flavour!
Perfect hot or cold – these party snacks are great for lunch boxes too.
Great for every occasion – Christmas, Thanksgiving, Halloween, Birthday parties.

I use shop bought puff pastry as it takes a lot of effort to make so it’s just easier buy it but if you are feeling energetic than feel free to make your own!

Many, in fact most brands of supermarket puff pastry are vegan – it is only the ‘all-butter’ versions that tend to have milk in. But do check the label before buying.

To be honest I never have made puff pastry so I am impressed by people who are willing to make the effort!!

I have seen it made on television many times but it seems a lot of work and I would rather be using my time on something else.

You can either bake vegan sausage rolls and freeze them or freeze them unbaked. They just take a little bit longer to bake from frozen. If you have some of the bean mixture left over than it is great made into sausages or burgers. Just dust them in a little bit of flour before frying.

Vegan sausage rolls are great hot or cold and are a great addition to lunch boxes. I always found it a pain trying to think of something to put in lunchboxes instead of just sandwiches, I am sure you know the feeling!!

A tasty mixture of beans is mixed with herbs and garlic then wrapped in puff pastry to make the tastiest vegetable sausage rolls.

Beans – this recipe calls for three types of beans, black beans, kidney beans and cannellini beans. One of the tins can be changed for a tin of cooked lentils if desired. Beans are an excellent plant-based source of protein. They’re also rich in various minerals, vitamins, fibers, antioxidants, and other unique plant compounds.
Puff pastry – no need to make your own (this recipe calls for pre-rolled pasty). Most brands of supermarket puff pastry are vegan – it is only the ‘all-butter’ versions that tend to have milk in. But do check the label before buying.
Paprika – Paprika brings a hint of sweetness and a beautiful colour to recipes.

Garlic — I love garlic in everything, I used garlic powder but crushed garlic can be used.
Onion – I used a red onion but any onion will do, just chop it finely so it cooks through.
Rolled Oats – The oats thicked the mixture and help it hold together. Oats are good for you as the fiber and protein content contribute to feeling full longer and a slower blood glucose release.
Onion Relish — This really ties everything together. It’s sweet and tangy — the perfect contrast to the earthy flavours of the vegan sausage mixture.
Sesame Seeds — For garnish. Optional, but highly recommended.

How to Make Them

To make the filling, drain and rinse the black beans, kidney beans and cannellini beans until the water runs clear. Set aside to continue to drain.

In a large mixing bowl, place the rest of the ingredients for the bean filling and mix until even. Add in the drained beans and mash the mixture together, leaving some beans whole and some beans completely mashed. Continue to mix until the mixture is an even colour and has come together into one large ball. Divide the mixture into two equal portions.

Unroll the puff pastry and trim the puff pastry into two strips, longer than they are wide. Place the spicy bean filling on the pastry in a sausage about 4cm wide along the entire length of the pastry, ensuring it is even thickness along the entire sausage. Top with the onion relish. Brush the exposed pastry with the dairy free milk and fold over the pastry, pressing the pastry together well with a fork. Transfer to a baking parchment lined tray. Repeat with the rest of the pastry and filling.

Preheat the oven to 200C/425F/Gas 7.

Slice each roll into four equal pieces and place on a separate lined baking tray. Take a knife and create slices on the diagonal on the surface for decoration. Brush the entire sausage roll with the soy milk and then sprinkle over some sesame seeds.

The sausage rolls should be a deep golden brown colour and the pastry should be crisp when they are done. Remove from the oven and leave to cool slightly on a wire rack.

Top Tips

Always preheat the oven. You will get the best results for the pastry when you put it in a hot oven.
Brush the edges of the pastry with dairy free milk to seal the rolls.
Dip the fork into the milk then press the fork down on the edges to seal the pastry. The milk on the fork will stop it from sticking to the pastry.
Don’t forget to make the slashes in the pastry, this will let any steam from the filling escape and avoid a soggy pastry.
You can make these big or small it’s up to you. If we’re having these for a party I will cut them smaller, into sixteen pieces per roll. If I’m making these for lunch then I’ll cut them into larger sausage rolls. Then I’ll have eight per roll of pastry.

Can I freeze my vegan sausage rolls?

These freeze very well before cooking so you can make up a big batch and have them ready to cook whenever you need them.

How long will homemade sausage rolls keep for?

If kept in an airtight container in the fridge these will last up to three days. If you are eating them cold, let them come up to room temperature before eating. If you are reheating, make sure they are piping hot throughout.

Can I make these ahead of time?

Yes, you can make the filling a day before if you wish, leave it to cool and store it covered in the fridge until you are ready to make them. You can make and cook the sausage rolls the day before if you wish, just keep them in the fridge once cooled and use them within about three days.