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+ servings
vegan sausage rolls stacked on top of each other
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5 from 2 votes

Vegan Sausage Rolls (Using Vegetables)

Vegan sausage rolls are fun to make, with golden flaky puff pastry on the outside and fresh vegetables and herb on the inside, these vegetable sausage rolls make the ideal lunchbox meal or appetiser for kids and adults.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Appetizer, lunch
Cuisine: Australian, English
Diet: Gluten Free, Vegan
Servings: 12 servings
Calories: 743kcal
Author: Janelle Hama


  • Fry pan
  • Bowl
  • baking sheet pan
  • grater


  • 2 tablespoon Oil divided into two, ½ for cooking and ½ for brushing
  • 6 sheets Puff pastry dough Store bought
  • 1 teaspoon Sesame seeds


  • 500 g Button Mushrooms chopped small
  • 1 med Carrot grated
  • 1 med Onion shopped small
  • ½ cup Parsley Finely chopped
  • 2 cloves Garlic crushed
  • 250 g Kidney bean roughly mashed
  • ½ tablespoon All spice
  • ½ tablespoon Garlic powder
  • 1 teaspoon Turmeric
  • ½ tablespoon Black cracked pepper



  • Heat oil in a fry pan over med-high heat and sweat onions until soft. Add mushrooms and cook until half wilted. Drain all excess juice using a strainer.
  • Place onion and mushroom in a large mixing bowl, add all remaining filling ingredients and combine


  • On a flat surface, place one sheet of thawed puff pastry dough sheet. Cut in half to have two seperate rectangles. Mould filling into a line across one edge. Roll pastry to cover filling, cut off other half off of pastry dough and place on a lined baking tray. Seam face down.
  • Cut into desired size, brush with oil and sprinkle with sesame seeds. Repeat until all filling is used up.


  • Bake in a preheated oven 180°C (356°F) until golden and flaky, approx. 30 minutes, turning half way for even baking
  • Transfer baked vegan sausage rolls to a wire rack and allow to cool down for 5 minutes, Serve warm.



Servings are for regular-sized sausage rolls or 24 party size.
💡What to serve with?
Vegan sausage rolls can be served as an appetiser when cut up into small pieces with sauce (try my fry sauce) or for lunch with your preferred salad, try fattoush or tabouli.
💭Pro Tips
  • The filling should not be soggy
  • The filling size should be appropriate to the dough, allow the dough to close over. Do not overfill
  • Leaving a perimeter on the side (running parallel to the filling - not the ends) helps to roll the puff pastry and create a seam with the pastry ends
  • Thaw dough, as per instructions on the packaging
  • Work fast with thawed puff pastry dough, as it will get harder to handle (as it is too soft) the warmer it gets
  • Placing the seam down onto the tray helps to ensure the pastry doesn’t open during baking
*PBF uses Australian spoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml.
*Shop for your healthy organic groceries at Thrive Market*.
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.


Serving: 1g | Calories: 743kcal | Carbohydrates: 64g | Protein: 12g | Fat: 49g | Saturated Fat: 12g | Trans Fat: 1g | Sodium: 313mg | Potassium: 352mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1064IU | Vitamin C: 6mg | Calcium: 32mg | Iron: 4mg