Beans and cheese are an awesome combination & so good in these vegan sausage rolls made with kidney beans and cheese with added veg.
We love them warm from the oven, homemade sausage rolls made with flaky, golden puff pastry.
And these vegan sausage rolls made with kidney beans, cheese, and extra veg are just so good.
If I do say so myself!
My husband and son also gave these a big thumbs up and declared them excellent.
They've been requested a few times since I first made them and I don't mind making them as they are so easy to make.
Jump to:
- 👩🏻🍳 Vegan puff pastry
- 💭 Puff pastry and shrinkflation
- 📋 Ingredients
- 🧾 Variations
- 🧀 Which type of vegan cheese?
- 🥄 Which seeds can you top sausage rolls with?
- 🥛 Getting that golden finish on vegan sausage rolls
- 💭 Large sausage rolls or mini sausage rolls?
- 🍱 Serve them cold in lunch boxes
- 👩🏻🍳 Storing homemade vegan sausage rolls
- 🌡️ Freezing sausage rolls
- 🌡️ Leftover sausage rolls, freeze them too!
- 👩🏻🍳 Related recipes - puff pastry
- ⭐ Save your favourite recipes for free!
- 👩🏻🍳 How to make easy vegan sausage rolls with red kidney beans & cheese
- 📖 Recipe
- Comments
👩🏻🍳 Vegan puff pastry
Most brands of puff pastry here in the UK, both big brands and supermarket brands are accidentally suitable for vegans.
Avoid any that say 'all butter', as they are not suitable for vegans.
If you're not sure, then check the ingredient list.
💭 Puff pastry and shrinkflation
In the last year or so we have all noticed that pack sizes of all sorts of products are getting smaller and going up in price at the same time.
Puff pastry is one of the products hit by this shrinkflation.
I created this recipe to work with the new standard size of puff pastry (320g/11 1⁄4 oz), but be aware when trying recipes from other websites, as you may find you don't have enough pastry.
I've gone back to old recipes and added a note so people realise they need to pay attention to the weight of pastry and not just pick up a standard pack and think they will have enough.
I'll always keep you right.
📋 Ingredients
Here are the simple ingredients to make these flaky pastry veggie sausage rolls.
- Puff pastry - ready rolled or a block you roll yourself
- Kidney beans - canned beans are good quality and perfect for this recipe
- Red onion - or white/brown onion
- Carrot
- Dried oregano
- Peanut butter - if you have a nut allergy, see below
- Tomato puree - tomato paste
- BBQ sauce - see below for alternatives
- Salt and black pepper
- Olive oil - or other oil to glaze, or you could glaze with your regular plant milk
- Sesame seeds - see below for a list of other seeds you can top vegetarian sausage rolls with
See the full printable recipe card for at the bottom of this page (jump buttons above) for quantities, method and notes.
🧾 Variations
Here are a few variations you can make to these easy vegan sausage rolls.
- Seed butter - instead of peanut butter, or if you can't eat seeds try granola butter made from oats
- Brown sauce - or hot sauce instead of BBQ sauce
- Cannellini beans - or other beans instead of kidney beans
- Chilli flakes - or fresh chilli for a bit of heat
Love a bit of pastry, then try these butternut squash & chickpea filo parcels or 9 vegan sausage rolls made with puff pastry.
🧀 Which type of vegan cheese?
Either a vegan cheddar or a vegan smoked cheese works well in these sausage rolls.
We like plant-based Cathedral City or vegan smoked Applewood cheese, but you can use your favourite vegan cheese.
🥄 Which seeds can you top sausage rolls with?
Here are a few ideas for sausage roll toppings to make them extra bonnie and add extra nutrients.
- Sesame seeds
- Nigella seeds
- Onion seeds
- Poppy seeds
- Fennel seeds
- Bagel seasoning
🥛 Getting that golden finish on vegan sausage rolls
Traditionally sausage rolls are brushed with an egg wash (egg glaze) to give them that golden finish, but that's not suitable for plant-based sausage rolls.
But don't worry, it's still easy to get that golden brown finish.
Just brush the sausage rolls with a little olive oil (other oils work too) or brush them with your favourite plant milk before baking them.
I've used oat milk and it works well too.
💭 Large sausage rolls or mini sausage rolls?
The size of the sausage rolls you make is a personal thing.
I make large sausage rolls but you can cut them smaller into mini bite-sized sausage rolls before baking them.
🍱 Serve them cold in lunch boxes
Although these veggie sausage rolls are fabulous when eaten hot from the oven they are also good served cold.
Add them to lunch boxes for kids and adults.
Kids love them served with a little tub of ketchup, but for adults pack them with salad and some tomato chutney.
Give them a go!
And if you love these, try my red lentil sausage rolls, spicy chickpeas sausage rolls or for something even more special try these mushroom and chestnut sausage rolls, they are very popular to serve at Christmas.
👩🏻🍳 Storing homemade vegan sausage rolls
Once cool, you can store these kidney bean and cheese sausage rolls in an airtight container in the fridge for 4-5 days.
I like to pop some kitchen paper or baking paper between the layers.
🌡️ Freezing sausage rolls
Try freezing unbaked sausage rolls and then cook them from frozen.
Flash freeze them in a single layer on a tray, then pop them in a labelled freezer bag or tub and freeze them for 3-4 months.
Top tip - wrap the individual sausage rolls in freezer-friendly parchment paper or baking paper, so they don't stick together.
🌡️ Leftover sausage rolls, freeze them too!
You can also freeze leftover sausage rolls, also wrap them in baking paper to stop them sticking together.
Then when you want one, leave it in the fridge overnight to defrost it or if you can't wait, use the defrost setting on your microwave and crisp it up in the air fryer or oven.
👩🏻🍳 Related recipes - puff pastry
Looking for more puff pastry recipes? Try these:
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👩🏻🍳 How to make easy vegan sausage rolls with red kidney beans & cheese
These step-by-step photos will show you how to make easy BBQ cheesy bean sausage rolls.
Step 1
- Preheat the oven.
- In a large mixing bowl add the drained beans and then mash them with a fork.
- Add the onion and the grated carrot (full recipe card below).
Step 2
- Now add the vegan cheese, sauce, herbs and seasonings.
- Mix until really well combined.
Step 3
- Unroll your puff pastry sheet (or roll a block into a large rectangle).
- Cut the pastry into 4 large rectangles.
- Add a quarter of the filling to each rectangle along the middle (nearer the top edge) in a sausage shape.
- Rub a little water along the top edges of the pastry (each rectangle) and pull the bottom of the pastry over the filling and seal on the top edge with your finger.
- Seal along the edge with the prongs (tines) of a fork, it seals and leaves a nice pattern along the edge of the sausage rolls.
- Cut each large sausage roll in half to make 8 sausage rolls (or into 4 pieces for 16 mini sausage rolls) and cut slits into the top of each to let out steam.
- Brush each sausage roll with oil or milk, then sprinkle over some sesame seeds before baking until golden.
- Cool on a wire rack.
- Enjoy!
📖 Recipe
Vegan Sausage Rolls with Red Kidney Beans & Cheese
Ingredients
- 320 g ready rolled puff pastry (or buy a block and roll yourself)
- 240 g kidney beans (400g/14oz can, drained & rinsed)
- ½ red onion (finely chopped)
- 1 medium carrot (topped, peeled and grated)
- 75 g vegan cheddar (grated)
- 1 teaspoon dried oregano
- 2 tablespoons peanut butter (or seed butter)
- 2 tablespoons BBQ sauce (brown sauce or hot sauce)
- 1 tablespoon tomato puree (tomato paste)
- 1 pinch salt and pepper
- 1 teaspoon sesame seeds
- 2 teaspoons oil (or milk for brushing pastry)
Instructions
- Preheat the oven to 200c / 180c fan / 400f / gas mark 6. If using an air fryer bake at 180c and remember they will bake quicker.
- Line a large baking sheet.
- In a large mixing bowl add the drained beans and then mash them well with a fork. then add the onion and the grated carrot.
- Now add the vegan cheese, BBQ sauce, peanut butter, tomato puree, herbs and seasonings, then mix until really well combined.
- Unroll your puff pastry sheet (or roll a block into a large rectangle) and cut the pastry into 4 large rectangles.
- Add a quarter of the filling to each rectangle along the middle (nearer the top edge) in a sausage shape.
- Rub a little water along the top edges of the pastry rectangles and pull the bottom of the pastry over the filling and seal on the top edge with your finger. Then seal along the edge with the prongs (tines) of a fork, it seals and leaves a nice pattern along the edge of the sausage rolls.
- Cut each large sausage roll in half (or into 4 pieces for mini sausage rolls) and cut slits in the top of each to let out steam.
- Brush each sausage roll with oil or milk, then sprinkle over some sesame seeds before baking for 20-25 minutes until golden.
- Serve hot or cool on a wire rack for later.
- Enjoy!
Notes
- I've not included the calories for the oil or milk that is brushed on, as it would depend on what you use, but you only use a little.
- Once cool, you can store these kidney bean and cheese sausage rolls in an airtight container in the fridge for 4-5 days.
- I like to freeze sausage rolls before I bake them, then cook from frozen. Flash freeze them in a single layer on a tray, then pop them in a labelled freezer bag or tub and freeze them for 3-4 months.
- Top tip - wrap the individual sausage rolls in freezer-friendly parchment paper or baking paper, so they don't stick together.
Jill says
Another fantastic sausage roll recipe. They are all so good, I am going to put weight on. Cannot wait to try these. Jill x
Jacqueline Meldrum says
Aww thanks and I know what you mean Jill, I try not to eat too many.
Ryan says
Just what i was looking for and dead easy.
Jacqueline Meldrum says
Yes very easy to make Ryan. Enjoy the sausage rolls.
Sammie Jo says
😍 OMG they look good and I only have to buy pastry !
Jacqueline Meldrum says
It was meant to be Sammie Jo. I hope you enjoy them.
Bernadette says
My sister messaged me this recipe. I am making them tonight. Will let you know how I get on.
Jacqueline Meldrum says
Oh fabulous Bernadette, let me know what you think!
Lesley says
These are the best sos rolls i have ever made. 5 stars!
Jacqueline Meldrum says
Aww thanks Lesley, I am so glad you enjoyed them.
Aidan says
They were tasty and a block of jus-roll puff made a lot of sausage rolls for now and the freezer. But the overwhelming taste was of peanut butter. Not sure if I could substitute it for something else?
Jacqueline Meldrum says
You could add a bit less and add more spices or swap it with almond butter.
Sam says
These have become a favourite in my house. I had to tell you, although i do make them hotter. Like a bit of heat.
Jacqueline Meldrum says
I'm so glad you like them Sam and yes make them as hot as you like.