Makes 15 rolls


1 tbsp olive oil
1 small onion, finely chopped
1-2 garlic clove, finely chopped
200 -250 gm tempeh
2 tbsp tamari
Generous ½ tsp fresh sage, marjoram, thyme, oregano (or to taste - can use more or a combination)
¼ tsp paprika
1/ tsp fennel seeds
Pinch plack pepper
1.5 tbsp plain flour
1.5 sheets of ready rolled puff pastry ( not butter pastry)


Pre heat oven to 200°C.
Cut the pastry sheet in half down the middle, you should now have 3 sheets, each 10 - 12 cm wide and 24 cm long.
Lined 2 baking trays with baking paper, place pastry on trays and keep chilled until ready to use. Heat olive oil in pan and gently saute onion for 3 – 4 minutes
Add garlic and gently cook for another 1- 2 minutes or until onion has softened
Put onion and garlic into food processor, add remaining ingredients, pulse until just combined taking care not to over mix
Divide the filling into 3 portions. Place the filling in the centre of the 3 pastry sheets and mould into a sausage shape.
Gently fold the pastry over making a nice tight roll
Cut each log into five smaller rolls and spread them slightly apart
Bake for 20 – 25 minutes or until pastry is puffed and golden

Serve warm or cold with your preferred dipping sauce like homemade tomato chutney or sweet chilli sauce.

The Story Behind The Recipe

These vegan/vegetarian sausage rolls and tomato chutney recipes come from Margaret’s dear friend Nicky, who is a nutritionist. She has been making them for years. They are great for serving at parties. Meat eaters love them too - they taste like meat sausage rolls, most people don’t even realise they are eating a meat-free snack! They are great for vegans - if you don’t use butter puff pastry, there are plenty of puff pastry sheets not made with butter. The recipe is easy to make and easy to double the quantities if catering for a big party.