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Vegan Sweet Potato Sausage Rolls

Made from sweet potatoes, tofu, chickpeas, fresh herbs and spices. It really packs a punch with flavour and substance, leaving you feeling, satisfied without the added saturated fat that comes with meat.

Course Snack
Keyword Vegan
Prep Time 45 minutes
Cook Time 30 minutes
Resting 30 minutes
Total Time 1 hour 45 minutes
Servings 24
Calories 380 kcal

Ingredients

Sausage Roll Mixture

  • 1 Large sweet potato (roughly 300g) sliced/ no need to peel
  • 1 tbsp extra virgin olive oil
  • 3 clove of garlic minced
  • 1 tsp cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp paprika
  • 1/4 tsp chilli powder
  • 1/2 tsp ground clove
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1 tbsp nutritional yeast
  • 1 tbsp apple cider
  • 2 tbsp tomato paste
  • 1 tbsp tomato sauce
  • 40 gram fresh coriander roughly chopped, including stems
  • 40 gram fresh Vietnamese mint roughly chopped
  • 1/2 tsp salt
  • 1 tbsp light soy sauce
  • 250 gram firm tofu roughly chopped
  • 425 gram tin of chickpeas

Other

  • 6 sheets vegan puff pastry
  • 1 tsp poppy seeds

Dairy Free Glaze

  • 1/4 cup dairy free milk
  • 1 tsp maple syrup

Instructions

Sausage Roll Mixture

  1. Pre heat oven to 200C (392F)

  2. Mix sweet potato and oil together ensuring sweet potato is evenly coated

  3. Place sliced sweet potato on a lined baking tray. Spread evenly and bake for 30 min or until soft

  4. When cooked, set them aside to cool

  5. In a food processor, add cooled sweet potato and blitz for about 1 min. Making sure to scrap any excess from the side to insure potatoes evenly chopped

  6. Then add the remainder of ingredients except for tofu and chick pea and blitz for another 1 min

  7. Then add tofu and chickpea and blitz for another 1 min till ingredients have combined. Making sure to scrap any excess from the side to insure everything is evenly chopped

Dairy Free Glaze

  1. Mix your choice of dairy free milk and maple syrup together and set aside

To Roll

  1. Cut each sheet of thawed puff pastry in half so you have 2 equal rectangle sheets

  2. Scoop the mixture and shape into a sausage along the middle of the puff pastry sheet length way

  3. Dab some dairy free glazing along the edge opposite the mixture to help seal pastry

  4. Roll up pastry sheet and fold over mixture to enclose

  5. Repeat with the remainder 5 sheets

  6. Put sausage rolls in the fridge for 30 min to set for easy cutting

  7. Remove sausage rolls from fridge and cut each roll into 4 equal lengths and score the tops with a knife.

  8. Brush tops of rolls with dairy free glaze, and sprinkle some poppy seed on top

  9. Put in oven and bake for 30 min or until golden brown

  10. Remove from heat and let it cool slightly before serving

Recipe Notes

Sausage rolls can be frozen precooked or as is and can be kept for 3 months

For easy storage, let sausage rolls set in freezer before transferring them to a freezer bag or container.

Sauce recommendation

If you can handle the heat I highly recommend mixing tomato sauce and sriracha together as a dipping sauce

*Nutrition information is approximate and is meant as a guide only*

Nutrition Facts
Vegan Sweet Potato Sausage Rolls
Amount Per Serving (55 g)
Calories 380 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 6g38%
Sodium 312mg14%
Potassium 125mg4%
Carbohydrates 32g11%
Fiber 2g8%
Sugar 1g1%
Protein 6g12%
Vitamin A 1015IU20%
Vitamin C 1.7mg2%
Calcium 40mg4%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.