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Sausage Roll

Yields1 ServingPrep Time30 minsCook Time25 minsTotal Time55 mins

Healthier (but still delicious) version of the Greggs sausage roll! Adapted from the Exceedingly Vegan recipe.

 100g walnuts
 1 red onion, finely chopped
 250g closed cup white mushrooms, chopped
 5 large sun-dried tomatoes in oil
 1 tbsp miso passte
 75g breadcrumbs
 1 tsp smoked paprika powder
 1 tsp garlic granules
 1 tsp sage
 1 tsp celery salt
 Pepper to taste
 1 flax egg (1 tbsp flax + 3 tbsp water whisked and chilled for 20 mins)
 Black sesame seeds (optional)
 1 large sheet ready-made Puff pastry (most are vegan)

Add 100g of walnuts into a food processor until you get a coarse flour. Transfer to a large bowl


Sauté the onion in oil until softened and then add the mushrooms and cook both until the liquid has evaporated and it becomes a sticky mass.


Add both to the food processor together with 5 sun-dried tomatoes in oil and 1 tbsp miso paste.


Process until it becomes smooth and add it to the bowl with the walnut flour.


Add all other ingredients (apart from pastry!) into the bowl as well and mix together until you get a sticky dough-like mix.


Split mixture into quarters then roll them out on a wooden board to create 4 sausage shapes.


Cut pastry into quarters


Roll a sausage into each quarter and then fold in the ends so it's encased on all sides. Flatten a tiny bit with your hands and press down each edge with fork.


Then make small horizontal or diagonal cuts along top. (You can add black sesame seeds to the top here for decoration)


Place on a baking tray lined with a baking paper and bake in the preheated oven at 180C for 25 min until the puff pastry has a nice golden glow.

Nutrition Facts

Serving Size 4 large sausage rolls