Roz Purcell’s handy, plant-based ‘sausage’ rolls


If kids in your house love sausage rolls, they won’t even notice the difference with this healthy take

Always a comforting favourite, sausage rolls are one of those nostalgic snacks that always get rolled out at kids parties and for lazy Friday night bites. Add this plant-based version to your repertoire for times when your family is craving a treat, and you can rest assured that they’re still getting their veggies in.

We’ve been cooking from Roz Purcell’s new book No Fuss Vegan for the past week and have found the recipes hassle-free and quick to throw together. It’s made meal-prepping a breeze when trying to avoid ordering takeaways or relying on convenience foods in January. These sausage rolls are next on our list to try!

Roz Purcell’s sausage rolls

  1. Preheat the oven to 180°C. Line a baking tray with non-stick baking paper.
  2. Put the chickpeas in a food processor and blend until smooth(ish). There will still be some chickpeas visible and it will be a thick, lumpy paste. Spoon into a bowl.
  3. Put the pecans and almonds in a high-speed blender (such as a NutriBullet) and mill into a chunky flour. Set aside.
  4. Heat the oil in a frying pan over a medium-high heat. Toss in the onion, apple and garlic and cook for 2 minutes. Add the herbs and cook for a further 1 to 2 minutes, until the onion is golden and softened. Add to the chickpeas and stir to combine.
  5. Add the milled nuts to the chickpea mixture along with the nutritional yeast (if using), tomato purée and the tamari or soy sauce and stir again into a thick dough. It will be a little wet, but it should still be easy to roll with your hands.
  6. Unroll the pastry sheet onto a clean board and slice it lengthways to make two long strips of pastry, stretching it just a little bit on each side using your hands. Spoon the chickpea mixture into the middle and mould it into a long sausage shape.
  7. Fold the pastry over the filling, then press the edges of the pastry with your fingers, sealing it tight. Slice into 12 mini sausage rolls.
  8. Carefully lift the rolls onto the lined baking tray. Drizzle with a little olive oil, then sprinkle over the sesame seeds.
  9. Bake in the preheated oven for 25 minutes, until golden around the edges.