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Sweet Potato & Chickpea Sausage Rolls

These bite sized vegan sweet potato and chickpea vegan sausage rolls are flaky, flavoursome and dare I say, perfect for the upcoming festive season.

Vegan Sweet Potato & Chickpea Sausage Rolls #vegansausagerolls

I know it’s only September but I get excited for Christmas when September hits. Also, it’s only 89 days till Christmas. Or if you’re in America, 56 days till Thanksgiving!

The perfect addition to a celebration meal, these sausage rolls are super easy to make and don’t require you to make your own pastry.

Shop bought puff pastry is delicious (and usually vegan!) so there is no need to make it!  Plus it saves you time, especially if you are making multiple dishes.

I used JusRol for this recipe which I know is vegan, but not all brands are, so just make sure you check the ingredients.

Sweet Potato and Chickpea Sausage Roll Filling

This recipe starts with roasted sweet potato. When roasted it starts to caramelise and go buttery and soft. It is the perfect flavoursome base for the filling. Once the sweet potato is roasted you’ll add drained cooked chickpeas and all the spices.

You can use the back of a fork to mash it all together or a hand blender works well too. You want to leave a few crushed chickpeas to add to the texture.

Veggie sausage rolls always bring me back to my childhood. We used to get these frozen ones from Tesco and they were perfect for a quick and easy meal with some chips and plenty of ketchup.

If I knew how to make my own sausage rolls back then I definitely would have and these are perfect to make with your family or children.

Sweet Potato and Chickpea Sausage Rolls

My favourite way to eat these vegan sausage rolls is on their own with ketchup and mayo or as a main with a side of potato and veg with lots of gravy.

They are best straight out the oven when they are warm and flaky and I am certain you will have two or three or four!

If you want to make ahead of time and then reheat, place them in the oven for about 15 minutes at 150C/300F.

For more sweet potato recipes you may enjoy these!

Sweet potato and coconut curry soup

Chipotle bean chilli with roasted sweet potato

Curried sweet potato and chickpea patties

As always if you make these vegan sweet potato and chickpea sausage rolls be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!

Don’t forget to follow along on FacebookPinterest and Instagram – I’d love to see you all there!


Vegan Sweet Potato & Chickpea Sausage Rolls #vegansausagerolls

Vegan Sweet Potato and Chickpea Sausage Rolls

Yield: Makes 12
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

These bite sized sweet potato and chickpea vegan sausage rolls are flaky, flavoursome and perfect for the upcoming festive season.


  • 2 sweet potatoes
  • 1 tin chickpeas
  • 1 tbsp tomato puree
  • 1-2 tsp harissa paste
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic granules
  • Handful fresh coriander (about 1/2 cup)
  • 1 flax egg
  • 1 block puff pastry
  • 1/2 tbsp vegan butter
  • 1 tsp poppy seeds/linseeds
  • 1 tsp sesame seeds


Preheat the oven to 180C/350F.

Peel the sweet potatoes and cut into small pieces about 2cm. Drizzle with a bit of oil, salt and pepper and place in the oven.

Take your puff pastry out the fridge and leave to rest until you are ready to use it.

In a cup/small bowl mix make your flax egg by mixing 1 tbsp of flaxseed with 2.5 tbsp of water.

After about 15-20 minutes take the sweet potato out of the oven. It should be soft and starting to brown and crisp on the edges.

Place the sweet potato, chickpeas, tomato puree, harissa, cumin, garlic and flax egg in a bowl. Mix with the back of a fork or a hand processor. You want it to be mainly smooth with a few lumps for texture.

Finely chop the coriander, add and stir to combine.

Place the puff pastry sheet on a floured surface or chopping board, it should be rectangle in size. Cut it down the middle lengthwise so you have to rectangle shapes.

Divide the sausage mixture in two and place half each about 2cm in from the longest side of each piece of pastry.

Now you are going to gently roll the pastry over the sausage filling until you reach the other side. Do this for both pieces and make sure the seam is on the underside.

Line the two sausage roll pieces together and cut across the middle so you now have 4 pieces.

Then cut each piece into 3 so that you have 12 sausage rolls in total.

Place them onto a lined baking sheet.

Melt the butter and brush each sausage roll and sprinkle on some of the poppy and sesame seeds. Cut a small slice in the top of each sausage roll.

Place in the oven for 20 minutes until cooked and golden brown.

Serve straight away or eat cold. You can also reheat them for about 15 minutes at 150C/300F.


I used JusRol puff pastry sheet, which is vegan. Check the ingredients as not all brands are.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 75Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 17mgSodium: 38mgCarbohydrates: 10gFiber: 2gSugar: 2gProtein: 3g

Did you make this recipe?

Let me know in the comments or tag me on Instagram @cupfulofkale

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