Carrot Chickpea Sausage Rolls

Jacqueline Alwill

Brown Paper Nutrition

If ever there was a saviour to balance the sweet at a party or perhaps on a long weekend at home with too much chocolate then a vego sausage roll is it! I’ve swapped the traditional meat base of the sausage roll here and pumped up the nutrition and flavour with carrots, chickpeas and feta for a delicious, fibre rich and even more satisfying take on the humble sausage roll.



Makes 12 small sausage rolls


3 medium (360g) carrots, peeled and grated

1x 400g tin or 250g cooked, chickpeas, rinsed and drained

1/2 small clove garlic (you can use 1 clove but for kids less garlic more palatable)

200g feta cheese

1/2 cup (55g) rolled oats

1/4 cup (40g) sunflower seeds

2 free range eggs

2 tablespoons extra virgin olive oil

1 teaspoon sweet paprika

1/2 teaspoon ground cumin

1/2 teaspoon ground oregano

sea salt and black pepper


3 sheet spelt OR regular puff pastry (approx 165g weight per sheet)

1 free range egg

In a large bowl combine carrots, chickpeas,  garlic and feta and mash together. Add oats, sunflower seeds, eggs, extra virgin olive oil, paprika, cumin, oregano and season with sea salt and black pepper, mix well then place in fridge to set for about 20 minutes. Heat the oven to 200C and line a large baking tray with greaseproof paper. Whisk the egg for the pastry in a small bowl. Ensure your pastry sheets are defrosted if using from frozen and lay each pastry sheet out on a board ready to roll. Once mix from the fridge is set, divide into three and place in the middle of each pastry sheet, shape into a roll down the middle and press tightly together. Firmly roll pastry over the vegetable ‘sausage’, slice into 4 pieces per roll (more or less if you like but these seem the right size for a party) and place on baking tray. Brush all over with egg and bake in oven for 40 minutes. Cool slightly before serving.