Plant Based Sausage Rolls

Recipe by Eleni


Prep time


Cooking time




  • 300 g tofu, crumbled

  • Squeeze lemon juice

  • ⅓ cup soy cream or ¼ cup plant milk

  • ¼ cup water

  • 1 tsp salt

  • 1 tbsp nutritional yeast

  • 1 tsp onion

  • 1 tsp garlic powder

  • ½ pecans

  • 3 flax eggs (3 tbsp ground flaxseeds + 9 tbsp water)

  • 1 onion, chopped

  • 1/4 soy sauce

  • ½ cup breadcrumbs

  • 1 cup oats

  • Optional for extra flavour: 2 tbsp miso paste

  • Other Ingredients:
  • 2 sheets puff pastry

  • Plant milk for glazing

  • Poppy seeds (optional)


  • Preheat the oven to 200 degrees Celsius and line a baking tray with baking paper. Add all filling
  • ingredients except oats and breadcrumbs to a food processor and process until creamy with small chunks. Make sure the pecans are well broken up. Place mixture in a bowl and add oats and breadcrumbs. Stir to combine.
  • Half each pastry sheet lengthways so you have four sheets and divide your filling mixture into four. Place each 1/4 of the filling mixture down the middle of each pastry sheet. Wet one side with a bit of water so the pastry will seal easily then roll the pastry over the filling and seal.
  • Place rolls sealed side down on the baking tray and brush the tops with some plant milk. Sprinkle with poppy seeds then cut into bite size pieces about 1.5 - 2 cm thick and bake for 10-15 minutes in the oven until golden brown.
  • Enjoy hot with your choice of sauce!

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