Italian vegetarian sausage rolls

Jacqueline Alwill

Brown Paper Nutrition

There’s a weekend of footy finals ahead but to be honest I don’t really need that as a reason for sausage rolls. I love them because I love them and I enjoy them every now and then with no excuses or guilt either. If you love something, don’t strip it from your diet for good, it will only haunt you, make you crave it and then more often than not when you finally give into it, you’ll overeat. Best to enjoy things in moderation, without deprivation or anxiety around food. If sausage rolls are your thing, then make sure you enjoy these – as always, best with friends too.


Makes 12 small sausage rolls or 3 large ones (as individual serves)


2 cups vegetarian lentil bolognese – follow the recipe HERE 

1/2 cup sunflower seeds

1/2 cup rolled oats

3 free range eggs

1/2 teaspoon dried oregano plus extra for the top

3 sheets puff pastry

sea salt and black pepper

Heat oven to 200C and line a large baking tray with greaseproof paper. Combine lentil bolognese with sunflower seeds (or another seed or nut of choice if you wish, otherwise some breadcrumbs or torn bread will work well also), oats and whisk in just 2 of the eggs (you’ll need the 3rd egg for brushing the pastry), season with sea salt and black pepper and add the dried oregano. Divide the mixture by 3. Lay your pastry onto a chopping board, add 1/3 mix to the pastry and roll. Slice into 4 and place on the baking tray. Repeat with remaining mix. Whisk the last egg in a small bowl. Brush the egg over the top of each sausage roll and sprinkle with oregano. Place in oven to bake for 30-40minutes or until golden on top. Serve as is or with a juicy tomato sauce.