Plant Based Sausage Rolls

Sausage rolls – what kid, big or small doesn’t love them? The only thing is they aren’t exactly overflowing with good wholesome ingredients. So, here is my version. It is simple, easy, flexible so you can use whatever you have in your pantry or fridge and handy because you can make extra and keep them in the freezer for one of those busy days that you need something quick and healthy. I also cook them and put them in the kids lunch boxes or make bigger versions for an adult dinner.

Our little ones can’t get enough of them! I always like to pair up something cooked, with something raw, alive and fresh.


2 cups of cooked brown rice, quinoa or red lentils

1-2 grated zucchini’s

1 grated carrot

1 large sweet potato steamed and mashed

1 onion diced

1 cup finely shredded spinach or kale

1 handful coriander chopped

salt to taste

1 packet of puff pastry



Mix everything in a bowl and add a little water if necessary to get the right consistency. You might also like to add some soy sauce for some extra flavour. Other things you can add are steamed mashed pumpkin, shallots, garlic, ginger, diced capsicum, sesame seeds, lentils or chopped tofu – there really aren’t any rules.

To make small sausage rolls, cut the pastry squares in half and make two long rolls and slice them. Once you have used all the mixture, place enough for your meal and lunches on baking tray and in the oven for around 20 minutes at 180 degrees. The rest can be stored in the freezer for another day.

If you love this, you might want to try my healthy Japanese Pancake Recipe that all the kids love (big and small)

Enjoy xx


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