These Vegetarian Sausage Rolls are packed to the brim full of goodness. Sweet potato, courgette & bean mixture wrapped in flaky puff pastry, they are just the best! They will make perfect little appetizer, snack or party food!
If you are looking for healthy and wholesome veggie "sausage" rolls, ones that don't use soya based meat substitute but lots of veggies and beans instead than these little fellows are for you. With filling packed full of sweet potatoes, courgettes and red kidney beans they are natural, wholesome, delicious and extremely moreish too. They've become our go to lunchbox filler as well as quick dinner or snack on the go.
Why are these Vegetarian Sausage Rolls so good?
- First and foremost they are simply delicious in their wholesome veggie way. If you think they might taste similar to their meat or even quorn counterparts then think again. If you are after more meaty flavours then check out my Sun Dried Tomato and Basil Turkey Rolls.
- They are full of wholesome goodness! Ok, there is puff pastry too but I don't mind it at all as filling more than makes up for it!
- The filling is easily adaptable so you can swap both veggies and beans around with whatever you've got available or like.
- Vegetarian sausage rolls are the best served slightly warm from the oven with a pile of coleslaw, baked beans and my vegan potato salad or some lovely homemade fresh tomato salsa on the side. They also keep well in the fridge and can be enjoyed cold which makes them fantastic lunch box fillers as well as on-the-go snacks. They also make great accompaniment to the whole array of soups.
- They freeze well both baked and unbaked. Perfect for when you get unexpected guests or when you want to get ahead during the festive party season. It's great to have tasty veggies sausage rolls stashed away in the freezer.
Ingredients to make Vegetarian Sausage Rolls recipe!
Puff pastry - I like to use ready rolled puff pastry sheets but feel free to use larger puff pastry block and roll it out yourself. You will need a rectangle approximately 35x22.5cm
Sweet Potatoes - perfect base for our veggie filling. If not a fan you could mix things up with some regular potatoes, carrots and parsnips mix.
Red Kidney Beans - I think they work so well here but you could easily substitute them with any beans you like. Black beans or chickpeas would go particularly well here.
Courgette - I love courgettes but my boys aren't too keen so I sneak them anywhere I can and as long as they cannot really make it out they'll eat it. Result!
Red Onion - Slightly milder than regular onion and lovely colour too.
Garlic - Flavour, flavour, flavour!
Lemon Zest - see garlic above
Tomato Puree - another flavour enhancer
Fresh Herbs (Parsley, Coriander (Cilantro)) - I love the fresh flavour they bring to the filling. Feel free to leave out, swap or change!
Spices (smoked paprika, ground cumin, ground coriander) - These really make the filling sing and taste delicious.
Salt & Pepper
Are these Vegetarian Sausage Rolls Vegan?
These are not as I used egg wash to brush over the pastry before baking but you could brush on a little oil or olive oil instead to make them vegan.
Shop bought puff pastry is usually vegan as made with oils unless you go for all butter pastry. Filling is definitely vegan!
Freezing tips!
You can freeze your veggie sausage rolls unbaked (without egg wash or oil and seeds on top which you will add before baking).
Put your rolls in a single layer on a tray that will fit in your freezer and once frozen transfer to plastic bag or container. Bake from frozen after brushing a little egg wash or oil and sprinkling seeds of your choice on top. Add approx. 10 minutes to the baking time.
You can also freeze already baked rolls in a single layer on a tray small enough for your freezer, transferring them into a bag or container once frozen. Defrost for couple of hours on the kitchen counter and warm up gently in the low oven if you wish or eat cold.
Tips for making Vegetarian Sausage Rolls
- To save yourself some time cook your sweet potatoes in advance. They don't need to be cooked in the microwave either, simply steam or bake them, whatever's easiest.
- Take your puff pastry out of the fridge at least 20 minutes before using to make it easier to unroll.
- Let your potatoes cool slightly before you proceed with your filling as warm filling will make it more difficult to work with pastry.
- If you have time, chill your trays with veggie sausage rolls for 20 minutes or so before baking to let them firm up a bit and prevent the filling from bursting out.
How To Make Vegetarian Sausage Rolls Recipe- Step-By-Step Instructions
Vegetarian Sausage Rolls Filling
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Start with preparing your sweet potatoes by peeling them and cutting into small cubes. Place them in microwavable bowl, cover loosely and cook on high power setting in your microwave for 6-10 minutes or until fork tender. You can also steam or roast your sweet potato cubes instead if you prefer.
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When your sweet potatoes are cooking prepare all the remaining ingredients as per instructions. Make sure you take puff pastry out of the fridge at least 20 minutes before you are planning on using it to make it easier to unroll.
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Once your sweet potatoes are cooked and cooled slightly, mash them up roughly using potato masher. Add red kidney beans and mash a bit more.
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Now add all the remaining ingredients - courgette, red onion and garlic, chopped herbs, spices and tomato puree. Grate zest from one lemon, season to taste with salt and pepper.
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Mix everyting well until nicely combined. You've got your vegetarian sausage rolls filling ready.
Assembly
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Unroll your puff pastry sheet and cut it in half lengthwise.
-
Divide you filling in two and place it like a long sausage in the middle of each puff pastry rectangle.
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Roll one side of each pastry rectangle over the filling and roll some more to fully enclose the filling in the pastry. Divide each roll into 8 mini veggie sausage rolls and place on the baking paper lined baking tray. Score the top of the pastry with a sharp knife if you want to. If you have time refrigerate for 20 minutes to let the rolls firm up a bit (especially if your filing was warm). You can skip this step if you are in a real hurry.
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Preheat the oven to 200C/400F/ Gas Mark 6.
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Brush your rolls with beaten egg or a little bit of oil and sprinkle some sesame and/or poppy seeds and bake in the preheated oven for 20-25 minutes until golden brown.
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Enjoy warm or at room temperature with your choice of condiments.
Vegetarian Sausage Rolls Recipe
Ingredients
- 2 sweet potatoes approx. 300-320g peeled weight, peeled and cubed
- 1 400g tin red kidney beans or black beans rinsed and drained
- 1 courgette approx. 120g coarsely grated (no need to peel)
- 1 red onion finely chopped
- 2 garlic cloves minced or very finely chopped
- 1 tablespoon (heaped) tomato puree
- 2 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ 30g bunch of parsley finely chopped (stalks & leaves)
- ½ 30g bunch of coriander (cilantro) finely chopped (stalks & leaves)
- zest of one lemon
- 1 egg lightly whisked (see notes)
- 375 g ready rolled puff pastry sheet see notes
- sesame and poppy seeds to sprinkle
- sea salt and pepper to taste
Instructions
Vegetarian Sausage Rolls Filling
- Start with preparing your sweet potatoes by peeling them and cutting into small cubes. Place them in microwavable bowl, cover loosely and cook on high power setting in your microwave for 6-10 minutes or until fork tender. You can also steam or roast your sweet potato cubes instead if you prefer.
- When your sweet potatoes are cooking prepare all the remaining ingredients as per instructions above. Make sure you take puff pastry out of the fridge at least 20 minutes before you are planning on using it to make it easier to unroll.
- Once your sweet potatoes are cooked and cooled sligtly, mash them up roughly using potato masher. Add red kidney beans and mash a bit more.
- Now add all the remaining ingredients - courgette, red onion and garlic, chopped herbs, spices and tomato puree. Grate zest from one lemon, season to taste with salt and pepper.
- Mix everyting well until nicely combined. You've got your vegetarian sausage rolls filling.
Assembly
- Unroll your puff pastry sheet and cut it in half lengthwise.
- Divide you filling into two and place it like a long sausage in the middle of each puff pastry rectangle.
- Roll one side of each pastry rectangle over the filling and roll some more to fully enclose the filling in the pastry. Divide each roll into 8 mini sausage rolls and place on the baking paper lined baking tray. Score the top of the pastry with a sharp knife if you want to. If you have time refrigerate for 20 minutes to let the rolls firm up a bit (especially if your filing was warm). You can skip this step if you are in a real hurry.
- Preheat the oven to 200C/400F/ Gas Mark 6.
- Brush your rolls with beaten egg or oil and sprinkle some sesame and/or poppy seeds and bake in the preheated oven for 20-25 minutes until golden brown.
- Enjoy warm or at room temperature with your choice of condiments.
Notes
- Nutritional information is approximate, per roll and should be treated as a guideline only.
- If you'd like to make these vegetarian sausage rolls vegan simply substitute the egg was with a little bit of oil brushed over the rolls. Also make sure that the puff pastry you're using is dairy free.
- Feel free to use puff pastry block instead of ready rolled version and roll it out yourself.
- To save yourself some time cook your sweet potatoes in advance. They don't need to be cooked in the microwave either, simply steam or bake them, whatever's easiest.
- Take your puff pastry out of the fridge at least 20 minutes before using to make it easier to unroll.
- Let your potatoes cool slightly before you proceed with your filling as warm filling will make it more difficult to work with pastry.
- If you have time, chill your trays with veggie sausage rolls for 20 minutes or so before baking to let them firm up a bit and prevent the filling from bursting out.
Nutrition
Some delicious soups these Vegetarian Sausage Rolls would go well with:
Easy Leek & Potato Soup with Celeriac
Creamy Cauliflower Cheese Soup
Jerusalem Artichoke & Carrot Soup
More recipes you might enjoy
Cheesy Carrot and Courgette Savoury Muffins
Mushroom and Walnut Pâté (Vegan)
Vegan Vegetable Fritters (Gluten-Free)
Asparagus Puff Pastry Twits with Parma Ham & Pesto
Easy Chickpeas & Carrot Falafel Burger
Portobello Mushroom Burger with Caramelised Onions (Vegan)
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Adele says
Made these for our school bake sale, just delicious!
joskitchenlarder says
So pleased Adele! 🙂 Thanks so much for letting me know.
Alice says
Jo
My sausages turned out a bit tastless. I don't know if it was lack of salt but it was kind of a sweet potatoes and black bean moosh. It really needed more chilli added flavour and some varying texture.
joskitchenlarder says
Hi Alice, Thanks for your feedback. I know I'm a bit biased but I can't agree with you here. We eat these rolls regularly and they're definitely not tasteless. Recipe specifically states to roughly mash sweet potatoes and beans (not to a complete moosh) and also season to taste with salt and pepper. There is also plenty of flavour there from fresh herbs and spices. I would suggest tasting the mix next time and adjusting seasoning to your specific taste, adding some chilli etc. I hope another attempt will be more to your taste. 🙂
Clara says
Absolutely delicious! So flavourful. The only thing I did differently was roasted my sweet potato and didn’t add the coriander. Amazing. Will make again!
joskitchenlarder says
Fantastic! So chuffed you loved them Clara! 🙂
kathryn finch says
These turned out so well..so yummy..will def make them again..
joskitchenlarder says
I'm so pleased to hear! Thank you so much Kathryn! 🙂
Laura says
This recipe looks great. Can this be frozen?
joskitchenlarder says
Hi Laura, Yes they freeze very well. Take a look at freezing tips paragraph for all the details.
Lesley Callaghan says
Hi
Silly question I imagine. But is the courgette cooked before being added. I’m guessing not.
joskitchenlarder says
Hi Lesley, No it isn't, you grate and add raw courgette.
Louise Fairweather says
These sound lovely, must give them a go. Thanks for linking up to #cookblogshare
Kat (The Baking Explorer) says
They look so tasty!
Lou | Crumbs & Corkscrews says
I'm a sucker for a great sausage roll, and these look absolutely delicious! I wouldn't have thought of using sweet potato in them before, but I love the addition of it. I'll definitely be trying these for our family Christmas gathering.
Helen - Cooking with my kids says
I've been wanting to make vegetarian sausage rolls for a while but couldn' quite decide what to put in them. I think you've just decided that for me - these look delicious!
joskitchenlarder says
Thanks so much Helen! 🙂 I'm glad you like the filling! I wanted something different rather than just using veggie sausages lol and I'm glad I did as my kids love them!
Corina Blum says
These look delicious and perfect for a buffet once it gets to the Christmas season! I'd love them.
Cat | Curly's Cooking says
I love sausage rolls and this vegetarian version looks fantastic. Love the flavours you've used and the sesame seeds on top.
joskitchenlarder says
Thanks Cat! They are so good and make a nice, healthy change from the regular meat ones, very filling too.
Jennifer says
I really need to stop looking at your recipes when I'm hungry - I could eat a few of these right now! This recipe is going in my "keep" file. You've done it again!
joskitchenlarder says
Hi Jennifer! So pleased to hear! 🙂 Enjoy!
Lizet Bowen says
Lovely recipe! I've been enjoying cooking more with sweet potatoes, but I've never mixed it with other ingredients.
These rolls are going to be great for our weekend brunch. Yum!
joskitchenlarder says
Thank you so much Lizet! 🙂 Sweet potatoes are brilliant in these, I hope you'll enjoy them!
Jas @ All that's Jas says
These vegetable rolls look so satisfying! I've never heard of sausage rolls, so I'll be definitely looking those up too.
joskitchenlarder says
They do fill you up in a good, veggie way! 🙂
Veena Azmanov says
Delicious, crispy and a lovely snack for my vegetarian friends.
joskitchenlarder says
Thank you Veena! I'm glad you like them!
Angela says
Wow! These are absolute perfection. Would be the perfect appetizer or game day snack. So flavorful... thanks so much for sharing!
joskitchenlarder says
Thank you Angela! 🙂 They are brilliant as party finger food!