High Protein Vegan Sausage Rolls
Elevate your snack game with these High Protein Vegan Sausage Rolls—perfect for a hearty, plant-based treat that's bursting with flavor! Made with a nutritious blend of firm tofu, cooked lentils, and rolled oats, these sausage rolls pack a protein punch while staying entirely vegan. Seasoned with garlic powder, smoked paprika, and ground fennel seeds, the filling delivers a savory burst of spices that pairs perfectly with flaky vegan puff pastry. Quick and easy to prepare, this recipe requires just 20 minutes of prep and 30 minutes of baking, making it ideal for both weeknight dinners and party platters. Serve these golden, crispy rolls warm or at room temperature for a crowd-pleasing appetizer, snack, or main course. Designed for flavor and nutrition, this recipe is your go-to for high-protein vegan indulgence!
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Recipe Information
Ingredients
- 350 grams Firm tofu
- 1 cup Cooked lentils
- 1 cup Rolled oats
- 3 tablespoons Nutritional yeast
- 2 tablespoons Soy sauce
- 1 tablespoon Tomato paste
- 1 tablespoon Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Onion powder
- 0.5 teaspoon Ground fennel seeds
- 2 tablespoons Fresh parsley, chopped
- 2 sheets Vegan puff pastry (check ingredients for no dairy or eggs)
- 2 tablespoons Unsweetened plant-based milk (e.g., soy, almond, oat)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C) and line a baking tray with parchment paper.
Drain the tofu and press it for 10 minutes to remove excess moisture. Then crumble it into a large mixing bowl.
Add cooked lentils, rolled oats, nutritional yeast, soy sauce, tomato paste, olive oil, garlic powder, smoked paprika, onion powder, ground fennel seeds, chopped parsley, salt, and black pepper to the mixing bowl.
Using a food processor or potato masher, blend the mixture until it has a cohesive, sausage-like consistency. Small chunks are fine for texture.
Roll out the vegan puff pastry sheets on a lightly floured surface. Cut each sheet into 4 equal rectangles, making a total of 8.
Spoon an equal amount of the filling along one edge of each rectangle, shaping it into a log about an inch thick.
Gently roll the pastry over the filling and seal the edges by pressing them together. Place the seam side down on the baking tray.
Using a sharp knife, make small diagonal slits across the top of each roll for ventilation.
Brush the tops of the rolls with plant-based milk to promote browning.
Bake for 25-30 minutes or until the pastry is puffed and golden brown.
Let the sausage rolls cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
1487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.9 g | 81% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2754 mg | 120% | |
| Total Carbohydrate | 159.5 g | 58% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 12.3 g | ||
| Protein | 87.9 g | 176% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 731 mg | 56% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 2439 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
