Craving cafe food? Try these amazingly easy home-made saussie rolls! Grab a pack of your fav plant-based saussies (I like the Tonzu brand here in NZ), whip up this simple 5-ingredient gluten free pastry, then 15 mins later – BOOM. Saussie rolls at your service, just pass the tom sauce.
As expected, these are not your regular old sausage roll. No meat sausage, no diabetes/cancer inducing heme iron, no animal protein, no TMAO, no white refined pastry, and no butter to bind. Instead, these are full-blown plant-based whole food love bites, that are sure to please all the meat-eaters in your family! If you’ve got a sausage roll craving, do try these (the swipe of relish inside totally makes them).
Want more healthy classics? Try these
- Beetroot Black Bean Burgers
- Italian Meatballs with Creamy Cauliflower Mash
- Fully Loaded Plant-Based Nachos
If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag a photo @begoodorganics on Instagram. I’d love to come see how you get on.
I hope you enjoy these my friend, til next time – stay happy and well.
- 6 vegetarian sausages ~300g
- 1 ½ c buckwheat flour
- ½ c tapioca flour
- 4 tsp baking powder
- 1 tsp sea salt
- 4 tbsp olive oil
- ⅔ c water
- 6 tbsp tomato relish / sauce
- 1 tbsp plant-based milk
- 2 tsp sesame seeds
- Preheat oven to 220°C (425°F) on fan bake.
- Buckwheat Pastry: Mix dry ingredients in a bowl, add the wet ingredients with just enough water to make a soft dough. Knead on a board lightly floured with additional flour, then split into six pieces. Roll each one a flat rectangle around 3mm thin (the long side being the width of your sausages). Spread the middles with tomato relish/sauce.
- Roll each sausage in pastry, brush the join with a little water and then seal with your fingertips (just like making sushi). Brush with tops with milk and sprinkle with sesame seeds. Cut them into your desired sizes (2, 4, or 6 pieces per sausage), then place the seal side down on a lightly floured oven tray.
- Bake for 12-15 minutes or until golden on top (12 mins if you cut them small, 15 mins if you left them big). Serve straight away with extra tomato relish and salad.
- Make it gluten-free: choose a gluten-free vege sausage.
- Make it soy-free: choose soy-free vege sausages, eg one based on lentils /legumes and veges – I’ve seen a few of these around now.
- Any leftover pastry, roll into small balls, roll flat into mini pizza breads, then brush with olive oil, crushed garlic and sea salt and bake for 10 mins to make delish garlic pizza bread (at the same time as your saussies are cooking). I had enough leftover for a couple of these – which went perfectly with the saussie rolls and a salad.
- If you’re not fussed about gluten free, use 2 cups of wholemeal spelt flour instead (and a little more water).