Spicy vegan sausage rolls

1 hour 30 minutes


  • 1 tbsp of rapeseed oil, plus extra for brushing the pastry
  • 1 onion, chopped
  • 200g of vegan mince, frozen
  • 2 carrots, grated
  • 3 tsp ground cumin
  • 3 tsp onion granules
  • 3 tsp chilli powder
  • 2 tsp ground coriander
  • 1 tsp garlic salt
  • 300ml of vegetable stock
  • 100g of cashew nuts, chopped
  • freshly ground black pepper
  • 100g of porridge oats
  • 2 sheets of puff pastry, ready-rolled, vegan friendly


Preheat the oven to 220°C/gas mark 7
Sauté the onion in a large pan until it is soft and translucent. Add the mince, carrots and spices and mix well
Add the stock and cook gently for 10-15 minutes until it has thickened
Add the nuts and stir in, then whizz the mixture in a food processor until smooth. This isn’t essential, but it refines the texture. Empty into a bowl and stir in the oats
Unroll the first pastry sheet. Leave it on the blue paper and sit it in front of you landscape. Fold it over from top to bottom to find the middle fold and cut
On the top half, lay 3 long sausages of mixture down the length of the pasty. Leaving a gap in between
Brush around the sausages with a little water and place the other piece of pastry on top and press firmly around the sausage shape to seal, then cut in between each
Brush each sausage roll with a little rapeseed oil, then cut diagonal slits down each one, to let out the steam
Place on 2 floured baking sheets and bake for 20-25 minutes until golden. Enjoy!