Sausage rolls with sweet potato and caramelised onion
Prep time
Cook time
Total time
Cuisine: Sides/appetiser
Serves: 20-30 sausage rolls
Vegan sausages
  • 1 can kidney beans
  • 2 tbsp tomato puree
  • 3 tbsp soy sauce
  • 2 cups vegetable stock
  • ¾ cup nutritional yeast
  • 1 tsp garlic powder
  • 2 tsp smoked paprika
  • 2 tsp oregano
  • 3 sprigs fresh thyme
  • ½ tsp each salt and pepper
  • 2.5 cups vital wheat gluten
  • 1 baked sweet potato, flesh only
Caramelised Onion
  • 3 red onions, sliced
  • 3 tbsp olive oil
  • 2 tbsp coconut sugar (can sub regular brown sugar)
  • 1 tbsp balsamic vinegar
  • 1 block puff pastry
  • ¼ cup aquafaba/plant milk
  • Optional - sesame seeds
  • Aluminium foil
  1. Blend kidney beans, tomato puree and soy sauce together in a food processor until smooth.*
  2. In a large bowl, add kidney bean mix, vegetable stock, nutrtional yeast, spices and herbs. Stir to combine then add vital wheat gluten. Stir well, then knead for 4-5 minutes to bring it together into a dough.
  3. Heat up a pan of water to a gentle simmer and place a steamer over the top. Cut out squares of foil in 6"x6" pieces. Take 2 tbsp pieces of dough and roll into rough sausage shapes. Place in square of foil and roll up tightly, twisting at the ends to seal. Steam sausages for 40 minutes, until they feel firm. Remove from the heat.
  4. Prepare caramelised onion by adding olive oil to a frying pan over a medium heat. Add in onions and cook for 15 minutes, stirring regularly. Add in coconut sugar and balsamic and cook for another 10 minutes, until sticky and caramelised.
  5. In a blender, add 400g of sausages and the baked sweet potato flesh. Blend briefly until it forms sausage meat.
  6. Preheat oven to 200•c. Roll out puff pastry to a large rectangle on a floured surface. Cut in half lengthways and add sausagemeat along the middle of each strip. Add over a thin layer of caramelised onions. Brush one length with aquafaba or plant milk and fold over, using a fork to seal the edges.
  7. Slice into 2.5cm pieces and brush with a little more aquafaba/plant milk and sprinkle with sesame seeds if using. Bake in the oven for 25 minutes until golden and puffed up.
Recipe by Bo's Kitchen at