sausage rolls

An easy veggie twist on the traditional sausage roll

#GBBO Party Week

If you are watching the Great British Bake Off (#GBBO) you will know that this week was party food week. There is so much choice for party foods, but pastries always seem to make an appearance! Now, I am a bit fussy when it comes to pastry, and much prefer the filling, even if it’s a crispy, flaky pastry! However, get the balance of flavours right, get the ratio of pastry to filling correct and I’ll eat it all day long! Like these sausage rolls! These are made with ready made pre rolled puff pastry, then stuffed with a delicious blend of ingredients and baked until golden! Perfect!

The Veggie Sausage Roll recipe

Firstly, I would choose a ready rolled puff pastry as this will make it much more relaxing to make these! Of course, if making puff pastry is your thing, then feel free to make your own for this recipe! The base of the recipe is chickpeas and mushroom, along with red peppers, nutritional yeast and some herbs and spices. As with many of my recipes, you can turn the heat up and make it spicier, swap the chickpeas for beans or change the vegetables to suit what’s in your fridge! The great thing about this recipe is you can adjust it and taste test it before baking, to make sure it is right for you!

Veggie Sausage Rolls
Course: dinner, light lunch, party food, Snack
Keyword: nossage rolls, sausage rolls, veggie pastries
Created by:: Laurena @LifeDietHealth
  • 1 pack ready rolled puff pastry
  • 1 x 400 g tin chickpeas and liquid (keep the liquid)!
  • 4-5 large mushrooms (roughly sliced)
  • 1/2 large red pepper (roughly sliced)
  • 1 tablespoon nutritional yeast (plain or flavoured)
  • 1/2 teaspoon Cajun spice
  • 1/2 teaspoon garlic granules
  • 1/8 teaspoon ground black pepper
  • 10-15 halves pecans or walnuts (roughly chopped)
  • 5-6 fresh basil leaves (torn or chopped just before using)
  1. Remove the pastry from the fridge, open the packaging (leave the pastry covered) and allow to come to room temperature.

  2. Tip the chickpeas and their liquid into a medium frying pan. Add the mushrooms and peppers and allow to cook through on a low heat. When the mushrooms look cooked, move to the next stage.

  3. Using the back of the spoon, gently crush over half of the chickpeas. If the skins come off, you can remove these if you wish. Mix all the ingredients together.

  4. Add the nutritional yeast, Cajun, garlic and pepper. Stir through and turn the heat up. Cook for 2-3 minutes until the liquid has almost all gone and the mixture is starting to hold together.

  5. Scatter the pecans and the basil over, stir in, then remove from the heat and allow to cool for five minutes.

  6. Unroll the pastry and using a spoon, spread half of the chickpea mixture along the short edge, leaving about a centimetre space at the end. Holding your empty edge (the 1cm), carefully roll the pastry over the mixture until it is all covered. Leave another cm space and cut the pastry in a straight line. Repeat the process with the remaining pastry and sausage mixture.

  7. Make sure the edges of the rolls are properly sealed, then slice your long rolls into individual sizes. You can choose the size of your rolls here, 4 is a good number and makes it easier to get similar sizes, but 2,3, or 6 also work if you want larger or smaller rolls.

  8. Using a lined tray (the paper from the pastry works well here), space the sausage rolls out. You can brush them with milk (or egg if that's your thing) if you wish, and sprinkle with seeds if you like, just to improve the finished look. Using the tines of a fork, make holes in the top of each sausage roll.

  9. Bake at Gas Mark 6 (400f /200c) for 15-20 minutes. The pastry should be browning and nice and risen. Allow to cool slightly on a rack.

  10. Enjoy!

What do I need?

Here are a few items you may find useful for this recipe. I may receive a small commission if you click and purchase through these links (this is at no additional cost to you)! You can buy plain nutritional yeast but using a flavoured one such as ‘bacon’ gives your veggie sausage rolls a more traditional taste!


Serve your sausage rolls with your favourite pickle or relish, or just eat them as they are. Have them for lunch with salad, for dinner with potatoes, or make them part of a buffet with some mini quiches, lentil pakoras and chocolate brownies!

Veggie sausage rolls by Amy Vann on Unsplash


These can be stored in an airtight container in the fridge. Upon cooling they will loose their crispness, but will stay just as tasty! Pop them in a warm oven to reheat and re-crisp! You can make in advance and freeze these for up to 3 months. If freezing, label and date them. Please note you can freeze them cooked or uncooked, just increase the cooking time by about 10 minutes if cooking from frozen.


What are you serving your sausage rolls with? Are you sharing them? Eating them whilst watching the Bake Off? Nibbling them whilst planning the rest of your seasonal party food? What would you like to see me make next? Is it time to do more seasonal recipes yet?

As always, I love hearing about any recipes of mine you try, any ideas you adapt or suggestions you have for future recipes. Please share and tag me @LifeDietHealth or using #LifeDietHealth on InstagramPinterest,  Facebook or X.

Leave me a comment below… I love to chat!

I hope to speak with you soon

Laurena x

sausage rolls
Freshly baked veggie sausage rolls by Rob Wicks on Unsplash


  • evagallon 16th November 2023 at 18:41

    Ooh, this looks tasty- I like the addition of the nuts too. I will reluctantly have to keep the chickpea liquid, then😋

    • Laurena@LifeDietHealth 16th November 2023 at 22:28

      Haha… I did think of you when I was doing that! It really does enhance the flavour and binds it altogether! Yes, very tasty indeed – shop bought pastry?

      • evagallon 17th November 2023 at 05:59

        But of course😋😋


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