Recipe: Legendary Vegetarian Sausage Rolls

Recipe: Legendary Vegetarian Sausage Rolls

Lucy Parr’s vegetarian sausage rolls are perfect for a picnic.

Lucy Parr is a vegetarian who is Le Cordon Bleu trained in both cuisine and patisserie. Her two daughters suffer from a range of tricky food allergies and so she has made it her mission to create food which is equally delicious and safe. All of Lucy’s recipes are vegetarian and mostly vegan, and all are free from dairy, eggs, peanuts, and sesame seeds, while others are also free from all tree nuts, soya, wheat and gluten.

The Friendly Baker is a cookbook presenting over 75 naturally plant-based recipes for the whole family to enjoy. Featuring baking recipes for every season, from savoury to sweet, sausage rolls to heavenly celebration cakes, Lucy has specially curated recipes that cater to various allergies.


These little flaky beauties really have achieved legendary status among our friends and family. No picnic or tea is complete without a batch. People demand them: my daughters’ friends say they would happily eat them all day, and this is from non-veggies! They’re made with beans so have plenty of protein snuck in without taking away from their delicious taste and texture.

Prep Time 20 Minutes

Baking Time: 20 Minutes

Makes around 25


1 tin of pinto or borlotti beans (240g drained weight)

60g fresh breadcrumbs

½ onion, very finely chopped

1 small apple, grated

1 tbsp lemon juice

½ tbsp balsamic vinegar

½ tbsp soy sauce (or salt to taste if avoiding soya)

½ tsp smoked paprika

Salt and pepper

1 pack of ready-rolled puff pastry

Dairy-free milk


  1. Preheat the oven to 200°c. Blend the drained beans in a food processor or mash them thoroughly with a potato masher.
  2. Add the breadcrumbs, onion, apple, flavourings, and seasoning to the bean paste. Blitz, then taste and add more soy sauce, lemon juice or balsamic vinegar if required.
  3. Roll out the puff pastry into a large rectangle and place the filling on top in a neat line about 2cm from the edge of the pastry.
  4. Brush one edge of the pastry with the milk. Roll the pastry around the filling to form a sausage shape, connecting the dry pastry with the milk-brushed edge. Trim off the excess pastry to leave you with a neat roll with the seam underneath.
  5. Prick the top of the roll with a knife and then cut into 5cm sausage rolls.
  6. Place the sausage rolls on a baking sheet and brush them with dairy-free milk.
  7. Bake for 20 minutes, or until golden.
  8. When cooked, cool on a wire rack. These freeze brilliantly.

Variations: If you don’t want to use beans, chestnut purée makes a great alternative.

The Friendly Baker by Lucy Parr, £23. Available to purchase from and bookshops including Waterstones and Amazon