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Miguel Barclay’s Vegan Sausage Rolls

Serves: 1

Ready in: 30 to 60 mins

Cost Cutting

Sausage rolls are a summer staple, especially when they're vegan! You can't go wrong with these from the £1 chef, Miguel Barclay. Recipe courtesy of Vegan One Pound Meals by Miguel Barclay (Headline, £16.99)

Miguel Barclay’s Vegan Sausage Rolls Recipe: Veggie Magazine


½ red onion, diced
Handful of mushrooms, sliced
2 garlic cloves, sliced
1 tsp dried oregano
200g black beans (from a 400g tin), drained
1 tsp plain flour
½ sheet of ready-rolled puff pastry
Pinch of poppy seeds
Olive oil
Salt and pepper


  • Pan-fry the onion in a splash of olive oil over a medium heat for 3 minutes. Add the mushrooms, garlic, oregano and black beans, season with salt and pepper and continue to fry for about 5 minutes until everything is cooked and softened.
  • Remove from the heat, transfer the mixture to a blender and pulse until you get a coarse paste. Tip into a bowl, stir in 1 teaspoon of flour to help the mixture thicken, then allow to cool.
  • Preheat your oven to 190C/375f/Gas 5. Cut the puff pastry into 3 strips (approximately 4cm x 10cm), spoon in a dollop of filling halfway along the strip and wrap to create your sausage rolls, finishing by squashing the end with the back of a fork.
  • On a lined baking sheet sprinkle each roll with poppy seeds and bake in the oven for about 20 minutes, or until the pastry is golden brown.
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