Vegetarian Sausage Rolls
By Ocado
Published on 28 July 2026
With BBQ seasoning, oozy mozzarella and a side of ketchup, these veggie bites are part sausage roll, part hot dog. A single batch makes an incredible 40 rolls, so pop a tupperware full in the freezer to see you through whatever this summer has in store. This recipe makes 40 vegetarian sausage rolls.Time and servings
55 minsTotal time
30 minsPrep time
25 minsCooking time
Ingredients
- 220g veggie mince, we used Vivera plant mince
- 400g tin kidney beans, drained and rinsed
- 2 eggs
- 2 tsp M&S Smokehouse BBQ Seasoning
- 2 tbsp plain flour, for dusting
- 2 x 320g packs all-butter puff pastry
- 6 mozzarella slices, halved lengthways
- 2 tsp black and white sesame seeds, to sprinkle
- Ketchup, to serve
Method
Step 1
Tip the mince, kidney beans, 1 egg and the smokehouse BBQ seasoning into a food processor and whizz to your desired consistency.Step 2
Sprinkle the work surface with flour, then unroll the pastry sheets and cut each in half lengthways.Step 3
Whisk the remaining egg to make an egg wash then brush a little down one long edge of each piece of pastry. Divide the mozzarella between the pastry.Step 4
Divide the mince mixture into 4 then put down the centre of each piece of pastry over the mozzarella. Lift the pastry to cover and enclose each of the fillings then lightly press down to secure. Chill for 30 mins. Heat the oven to 200°C/ 180°C fan/ gas 6.Step 5
Line 2 large baking sheets with baking paper. Cut each sausage roll into 10, then spread over the lined sheets. Brush with remaining egg, sprinkle with seeds and cook for 20 mins, until golden, puffed and cooked through. Serve hot or cold with ketchup.