Vegetarian “Sausage” Rolls


So good. And no need for any animal to die for you to totally get the sense of a sausage roll! (Am I about to discover sausage rolls are really an Australian-ism?)

Anyway, I made these up initially for Henry's birthday party. They were OK – I made them creamier with sour cream and cheese in them – but I wasn't happy with the texture so tried again. And these are delicious. Really happy with them. Have to blog them so I don't lose/forget the recipe!

I served them with sweet chili sauce at the party, but for dinner will serve with steamed vegies. Or a spinach and haloumi salad would go perfectly too.



3 sheets of puff pastry (I have yet to make my own. Coming soon. I used the frozen version.)

1½ cup wholemeal breadcrumbs

½ cup rolled oats

1 large zucchini, finely grated

2 carrots, finely grated

1 tablespoon tomato paste

2 eggs

1 cup chickpeas (cooked)

1 tablespoon tahini

salt and pepper


This recipe is easiest if you have a food processor, but you can easily do it without. If you have a processor, whizz your bread into breadcrumbs, and throw in your oats and process till fine. (Otherwise make up your breadcrumbs and bash up your oats in a mortar/pestle.)

Add your zucchini and carrot into the processor and whizz (or add to breadcrumbs and oats in a big bowl and mix well.)

Add the chick peas to the mix and process well until smoothish.

Add the eggs and tahini and process again.

(Or just stir up well in the bowl!)

Add seasoning to taste.

Lay out a sheet of puff pastry and cut in half (into 2 rectangles). Spoon some mix down one long side. Paint edges with milk (to help stick) and roll up into long sausage. Cut into 4 (so each sheet makes 8) and paint the top with milk. Sprinkle with sesame seeds.

I think I used a total of 3 sheets, making approx 24 rolls. I think. I'll make it again and update this if I've got that wrong.

Bake in a moderate oven (180°C) for about 20 mins or until golden.

Hide them from the kids unless you want them all eaten (note to self.) Also hide from Adam. In fact, make an extra batch because they freeze beautifully (uncooked) and you can take them out and cook from frozen for a snack.

Because it's all about satisfying snacks.

(I am a mad breastfeeding woman. You there, back away from the bakery item.)

Or any excuse, really.


7 Comments on “Vegetarian “Sausage” Rolls

September 1, 2010 at 2:27 am

Yummy yummy. They sound great – I must try them. I’m veggie and my family often have sausage rolls while I have baked potato with cheese or omelette (know the scenario?…). I hadn’t thought of making them with veggie innards.

September 1, 2010 at 9:41 am

um, yum!! these look so good. i never would have thought to make these.

September 1, 2010 at 9:50 am

i will definately try.

thanks for this one fi 😉

September 1, 2010 at 4:08 pm

Oh fantastic! Thank you. I really miss sausage rolls. If you dream up a veggie Aussie meat pie equivalent, be sure to post it!

November 4, 2010 at 3:28 pm

Love the recipie.

I saw a similar version when I went out the other night and just had to try making them!


From Lachy

P.S. I made a link to your site via my blog.

January 18, 2011 at 8:44 pm

Best veggie ‘sausage’ rolls – thanks!

January 18, 2011 at 10:58 pm

yummo. am off to defrost the puff pastry. i don’t make it either.

our vege sausage rolls can be puff or shortcrust (i make this) pastry.

1 cup red lentils
vege stock or 2 cups water
1/2 tsp cumin
1/2 tsp ground sage
1/2 tsp tumeric
1/2 tsp marjoram
1 grated carrot, or 1/2 cup pumpkin puree (optional but good to sneak some veges in and give a lovely colour)
1/4 cup couscous

Place all ingredients except couscous into a medium saucepan and bring to a simmer. Simmer and stir sometimes for about 10 mins until lentils have collapsed and are soft. Remove from heat, add in the couscous, stir and put the lid on and leave to sit until cool. you can refrigerate or even freeze the mixture at this point.

Roll out pastry, or cut frozen pastry sheets into rectangles. Place the mixture in a column down the centre of the pastry, roll up and place seam down on baking sheet. Bake 160 for 10-15mins. i cut them when cooled down, but you can cut them up before baking. Puff pastry or shortcrust pastry both work well. Freeze as cut up individual sausage rolls (cooked or uncooked) for 1 month. Great warm with sauce, and cold in lunchboxes.

I also make this as a big pie, but without the couscous (this just helps to firm the mixture for sausage rolls)


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