Who doesn’t love a sausage roll… my little guy certainly does so I was keen to make a healthier version. These veggie sausage rolls are made using chickpeas, carrots and feta and are super simple to make.
Simply add most ingredients to a food processor and then combine the remaining with your hands. Add the mixture to your ready rolled puffed pastry, form into logs and cut in to whatever size you like. I like to keep them small.
Serve with tomato sauce or chutney and enjoy as a snack, at lunch time or even dinner with a simple salad.
They also freeze really well, just pop them back in the oven to defrost and become crispy again.
Serve these veggie sausage rolls with chutney or tomato sauce. Store bought is fine or try my homemade fresh tomato sauce.
Veggie Sausage Rolls
- 3 sheets ready rolled puff pastry
- 1 onion
- 400 gram tin chickpeas drained
- 2 carrots roughly sliced
- small handful fresh parsley
- 2 tbsp dried mixed herbs
- 2 eggs
- 3 slices wholemeal bread
- 100 grams feta (half a block)
- sesame seeds
- Preheat oven to 180 degrees C (350 degrees F). Remove pastry from freezer and allow to defrost on bench covered with a damp cloth
- Add onion to the food processor and pulse to chop. Add to a large bowl. Add chickpeas, carrot and parsley to the processor now and process until finely chopped. Add to the bowl along with the onion.
- Also add the dried herbs and 1 egg. In a separate bowl add the bread and pour some milk over and allow to absorb. Squeeze as much liquid out as possible and also add to the mixture.
- Using your hands, mix until well combined. Crumble the feta into the mixture and stir to combine. Small chunks of feta are good.
To assemble the veggie sausage rolls:
- Cut a puff pastry sheet in half. Add the chickpea mixture along the long edge (you can make them as big or as little as you like). Add a little water along the edge and roll the pastry over to seal.
- Cut into 5 rolls and add to a lined baking tray. Continue with the remaining mixture and pastry.
- Brush the rolls with the remaining egg (lightly beaten) and sprinkle with sesame seeds.Bake for 35 minutes or until golden brown. Serve warm with tomato sauce or chutney.
If you make my veggie sausage rolls, be sure to take a picture and upload to Instagram with the hashtag #littlebigh so I can check out your creation. xx
YUM! Looks so delicious!
Thanks Natalie xx
I love puff pastry bites and have them with different fillings in the freezer all the time. I never made sausage filling yet. Gonna add these to my list soon. yum.
Thanks very much Veena, I’m the same! I always have a few in the freezer. They are super handy to have on hand.
These look lovely – and squeeze in extra vege! Our daycare is egg free. Do you think I could leave them out or should I replace with a ‘chia egg’ to help bind it?
Hi Caitlin, I would just leave the egg out. I think it will still bind well without it. xx
Helen of Fuss Free Flavours
I have heard from several veggie friends that sausage rolls are a great miss when it comes to not eating meat. With that in mind, making a vegetarian version is a great idea. They sound delicious, and so easy to make. Perfect for a winter night’s supper.
Thanks very much Helen, they are super easy to make and will be perfect for your veggie friends.
Oh wow! I absolutely love this! They would make a great party food, or I would happily snack on them in front of TV. And the fact they are veggie is just another bonus!
Jessica Fasano Formicola
These look so good! I bet they are addicting and a crowd favorite!
Thanks for stopping by Jessica, they are always a winner!
Could i use panko breadcrumbs instead of the sliced bread?
Hi Kristal, Panko is so crunchy so I’m not really sure. I think it may be ok but can’t guarantee. Let me know how it goes if you try it.
Hey do you cook them first before freezing them?? 😊 thankyou my little guy is going to love these 😊❤🙌
Hi Belinda, yes I cook them before freezing. If I know they are all going in the freezer I will often not cook them right up, that way when I put them back in oven to defrost and crisp up they won’t get too brown.
Best ‘sausage’ roll I’ve ever eaten. Thanks for the recipe.
Wow thanks so much Lisa, I appreciate the feedback. xx
Made these for our good friday meat free bbq, they were a great sucess.
Yay, I’m so happy to hear that. Thanks for letting me know. xx
Fabulous sausage rolls. I added a bit of chilli and pepper which worked out a treat.
Thanks for the feedback Jeannie, chilli would work a treat. I’ll try that next time myself.
Thanks for the great recipe, these are delicious!
Just in case anyone else was wondering, I’ve more recently tried making these both Dairy Free and Egg Free too. I used Soy Milk / Dairy Free feta cheese, and then used an egg replacement for the egg. Didn’t make them go nice and golden and the top, but was definitely better then without (which I also tried).
To make them smoother in texture (as I was making for a 1st birthday party… plus I only have a hand blender), I actually finely grated the carrot with the chickpeas and parsley and blitzed into a smooth, thick puree. Worked really well and was like the consistency of ‘sausage meat’ if that’s the texture you’re after.
As these are for kids, I liked that the recipe didn’t call for salt, however it would definitely benefit from the additional seasoning if making for adults.
Yay I’m so happy you liked them. Thanks for the detailed feedback, I love to hear how others have changed the recipe to suit themselves. Great idea making the mixture smoother for the little ones as well.
These are SO GOOD!!!!!! I added spinach and mushrooms to the blender too and it just tastes amazing!! Thank you!!
Wonderful Kitty, I’m so glad you liked them. I love that you made them your own as well.
These are seriously delicious. The first veg sausage rolls that taste ‘real’. Thank you for a great recipe. They’ll feature on our table many times during the festive season. I have more baking in the oven to freeze
Thanks for the feedback Annie, I’m happy to hear you liked them. I always have some handy in my freezer as well.
These were absolutely delicious! Easy to make and pretty cheap to make too. I’m trying to get our household more meat free and these were a hit – my 4 yr old loves them too.
I took some over to my parents to try (they were skeptical because they were veggie) and now my whole family is talking about them!
Thanks so much for sharing this recipe. what a great find for me your blog is.
Thank you so much Lucy, I’m so happy everyone loved them. I really appreciate your lovely feedback. xx
Just made these and added some mushrooms, zucchini and sweet potato and subbed out chives for the parsley as that’s all I had. What a great recipe! I feel like you could pretty much add any veg to this and it would taste great. Have frozen a big batch for lunchboxes too with approval from the kids who smashed them. Thank you for sharing 😁
Thanks for the feedback Jen, yes I agree the recipe is super flexible. I’m loving your take on them. xx
We are a GF family and don’t eat GF bread either …. could I just use GF dried bread crumbs and add a couple of tbsp of milk to help? Do you think that would work?
Hi Amelia, yes absolutely I think that would be fine. Let me know how you go. xx
Thank you for this delicious recipe! Amazing!!
I didn’t have any bread so used oats, no feta so used cheddar.
A big hit with my toddler and my meat eating husband.
Great, I love the idea of using oats. I might try that myself next time. Thanks for the feedback. xx
Hi Christie, if I am maki g them the night before, is it still best to cook and freeze or put hem
In the fridge uncooked overnight?
Hi Rose, no need to freeze if you are eating them the next day. Just cook and store in the fridge, pop them back in the oven when you are ready to heat them through. I think if you left them uncooked in the fridge overnight the pastry may go soggy.
I’ve made these many times now and they’re a huge success with both veg and meat eaters. Thank you.
Thanks so much for the feedback Ann, I really appreciate it. I’m happy you like them xx
Coming back to make again! Loved the recipe, I found it was too much feta for me. But still yummy and delicious for any veggo or non-veggo like myself :D
Hi Danielle, welcome back. Thanks so much for the feedback xx
I keep meaning to write a review, I found these a year ago and have made them so many times, they are such a hit and so quick and cheap to make. Well done!
Thank you Yvette, that’s lovely to hear. I appreciate the feedback xx
Do you think I can skip the slacked bread slices altogether?! Thanks!!
Yes absolutely. Just leave it out.
FYI I am vegan and these were the closest non tofu sausage rolls I could find. I just used egg replacer, and also gluten free bread crumb mix, and cashew cheese, so all same quantity.
My partner absolutely LOVED them.
Alot of recipes have nuts which he didn’t like, or the tofu.
Thanks so much Bro, very happy to hear that xx
So, 5 stars!
I know why the reviews are so good on this
I made them for dinner tonight, my toddler ate 5 pieces !!!! I added some spinach to mine aswell just because it was a couple of days away from dying in my fridge! I loved them.
Is there a recommended way to freeze these??
Thanks so much Deanna, they are one of the most popular recipes on my blog. My son loves them too. I haven’t tried freezing them but I’d imagine they would be fine to do so. Just allow to defrost in the fridge and then heat in the oven to crisp them up again.