Vegetarian sausage rolls

Yield: 1

Vegetarian sausage rolls

Vegetarian sausage rolls Recipe

These delectable and quick Vegetarian sausage rolls, with golden, flaky puff pastry encasing a savory, herb-filled filling, come together in minutes.

Prep Time 10 minutes
Cook Time 25 minutes
Additional Time 5 minutes
Total Time 40 minutes


  • 1 cup of soy protein
  • 2 cups diced mixed vegetables
  • 1 grated cheese * optional
  • 3 sheets of puff pastry
  • 1 barbecue sauce * to taste
  • 1 egg
  • 1 cup of fresh breadcrumbs
  • 1 tablespoon of milk


    1. Put the proteins in a bowl and cover with hot water, soak them until absorbed.
    2. Cut the puff pastry sheets into thirds.
    3. Mix all the ingredients and sprinkle the mixture along the puff pastry sheets leaving enough dough to join the sides.
    4. Brush the edges with milk and roll them together.
    5. Cut the rolls to the desired length, brush with milk and cut the top off with scissors to allow excess moisture to escape and give a traditional sausage roll look.
    6. Bake in the oven at 220 ° C until the dough turns golden brown.


  • I used TVP, short for Textured Vegetable Protein Protein. We vary the vegetables, but I used peas, corn kernels, onion, pepper, fresh parsley, broccoli, basil and tomato.
  • Add the breadcrumbs if the mixture is too moist. Adjust the amounts as needed. Use any sauce. By cutting the rolls in quarters, I make 12 sausage rolls for each sheet.

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