Vegetarian sausage rolls




Prep Time


Cook Time

Packed full of vegetables, these delicious vegetarian sausage rolls will convert even the most hardened meat-eater. The recipe is very easily doubled so you can make extra for the freezer.



For the vegetarian sausage rolls

  • 400g can chickpeas
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • ½ red onion — finely diced
  • 2 cloves garlic — crushed
  • 1 tablespoon grated fresh ginger
  • 200g orange kumara — peeled and grated
  • 1 teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • ¼ teaspoon ground nutmeg
  • ¼ cup water
  • 100g baby spinach — chopped
  • Salt and ground black pepper, to taste
  • 80g feta — chopped
  • 2 tablespoons chopped fresh coriander
  • 1 tablespoon chopped fresh parsley
  • 2 sheets flaky pastry
  • 1 egg — beaten
  • 1 tablespoon sesame seeds


For the vegetarian sausage rolls

  • Drain the chickpeas, reserving 2 tablespoons of their liquid. Place the chickpeas and liquid in a food processor and blitz to a rough purée.
  • Heat the butter and oil in a large pan over a medium heat. Add the onion and cook for 2–3 minutes. Add the garlic and ginger and cook for a further minute.
  • Add the grated kumara and cook for 8–10 minutes, stirring occasionally.
  • Mix the cumin, turmeric and nutmeg with the water and add to the pan. Cook for 2 minutes.
  • Add the spinach and cook until well wilted.
  • Stir in the chickpeas and season well. Set aside to cool.
  • Once cooled, mix in the feta, coriander and parsley.
  • Cut the pastry sheets in half to make 4 rectangles. Return 1 rectangle to the freezer for future use.
  • Brush the 3 remaining rectangles all over with beaten egg.
  • Divide the vegetable mixture between the 3 pastry rectangles and form it into a sausage shape the length of the pastry.
  • Roll the pastry around the filling and place on a tray with the join underneath. Place in the freezer for 30 minutes to set a little.
  • Preheat the oven to 200°C (180°C fan bake). Line a baking tray with baking paper.
  • Remove the chilled rolls from the freezer, brush with more egg and sprinkle with sesame seeds.
  • Using a sharp knife, cut each roll into about 4 pieces.
  • Arrange on the prepared tray and bake for 20–25 minutes or until golden.