Vegetarian ‘Sausage’ Rolls

Through trial, error and a few trips to the shops, I have managed to work out a great recipe for vegetarian and gluten-free “sausage rolls”. Your friends won’t even notice the difference, in fact some of mates now prefer these over meat sausage rolls. This recipe makes approximately 12-14 sausage rolls.

3-4 sheets of puff pastry (I used gluten-free)
1 cup of pecans, chopped finely
1 medium onion, finely chopped
1 vegetable stock cube, crumbled
1 clove of garlic, minced
3 tablespoons of tamari or wheat-free soy sauce
250g of silken tofu (or cottage cheese if you’re not dairy free)
1 cup of rolled oats (or try 1 cup of brown rice flakes or almond meal)
1/2 cup breadcrumbs (I used gluten-free rice crumbs)
1 teaspoons of black pepper
3 eggs, lightly beaten (or if dairy-free, you could use nut/soy milk)
Sesame seeds

1. Defrost puff pastry sheets on bench and preheat the oven to 200ºC (390ºF).

2. Lightly toast the pecans by placing them in a frypan over a low heat. Keep gently shaking the frypan over the heat until they are looking more golden.
3. Add the pecans to a food processor (or mortar and pestle) and blend until they’re roughly chopped. Remove and keep in a bowl for later.
4. Add the breadcrumbs and onion to the food processor. Blend until finely chopped.
5. Add the tofu, rolled oats (or replacements), stock cube, garlic, soy sauce and pepper to the food processor. Blend for 1-2 minutes until combined.
6. Add the pecans to the mixture and pulse until gently combined. 

7. Lightly grease a baking tray with oil.
8. Slice each sheet of puff pastry in half so that it makes two rectangles.
9. Spoon the mixture down the centre third of each pastry rectangle. Lightly brush the next third with lightly beaten eggs (or alternatives) and then roll the pastry as tight as possible. It’s easier to start the rolling from the third of the pastry with nothing on it.
10. Slice the pastry into halves or thirds to make sausage rolls and place them on the baking tray.
11. Brush the top of each roll with egg (or alternative) and sprinkle sesame seeds.
12. Bake the rolls for about 20 minutes until they’re golden brown.
13. Serve with lots of tomato sauce or home-made tomato relish.

SOURCE: Adapted from recipe on Where’s the Beef?


7 Comments Add yours

  1. Chucky says:

    Thank you for sharing this recipe Kirsty! It looks and sounds simply delicious.


    1. vegematarian says:

      Thanks Chucky. Good luck with your quest!

  2. Cindy says:

    Hey, glad you worked out a version that fits your diet! I bet the pine nuts are great in this.

    1. vegematarian says:

      Thank you so much for sharing your recipe, Cindy. It’s awesome! Love love love your blog!
      Pine nuts were delicious 🙂

  3. Johanna GGG says:

    must have been the weekend for it – i made a batch of these with gf pastry on the weekend – such a great recipe

    1. vegematarian says:

      No way! How cool are we?! I used a gf pastry too!
      I hope yours worked out better than mine. My second batch were better than my first.
      Nothing like a public holiday in Melbourne to inspire some baking 😉

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