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01st Feb 2020

Make your own vegan sausage rolls with this recipe from Roz Purcell

Leslie Ann Horgan

If there’s one thing that’s convinced sceptics about the merits of vegan food, it’s the vegan sausage roll.

This new take on the deli staple has been in high demand since its introduction last year, when even the most ardent of meat eaters was duly convinced that you don’t need a) meat or b) butter to make the perfect pastry roll.

Now, you can get that comfort for goodness at any time by making your own vegan sausage rolls. Below you’ll find the recipe to follow at home from No Fuss Vegan, the new cookbook by model turned food blogger Roz Purcell.

Perfect to share, but even better to scoff all by yourself tbh.

Sausage Rolls

Promise me you’ll make these – they are so easy and unbelievably tasty. This recipe also uses the one thing that I can never make myself: puff pastry. Believe me, I’ve tried, but it’s impossible! Luckily you can just pick up a roll of vegan puff pastry in most supermarkets now to save yourself the trouble!

Makes 12


1 x 400g tin of chickpeas, drained and rinsed

50g pecans

50g whole almonds

1 tbsp olive oil, plus extra for drizzling

1⁄2 a large onion, peeled and grated

1⁄2 an apple, grated (skin on is fine)

1 large garlic clove, peeled and crushed

1 sprig of fresh rosemary, needles stripped
and chopped

1 sprig of fresh thyme, leaves stripped and chopped

2 tbsp nutritional yeast (optional)

2 tbsp tomato purée

1 tbsp tamari or soy sauce 1 sheet of vegan puff pastry handful of sesame seeds


Preheat the oven to 180°C. Line a baking tray with non-stick baking paper.

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.

Put the pecans and almonds in a high-speed blender (such as a NutriBullet) and mill into a chunky flour. Set aside.

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.

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.

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. 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.

Carefully lift the rolls onto the lined baking tray. Drizzle with a little olive oil, then sprinkle over the sesame seeds. Bake in the preheated oven for 25 minutes, until golden around the edges.

No Fuss Vegan is published by Penguin Ireland (€25). Photography by Joanne Murphy