Sausage rolls have always played a starring role in the seasons feasting. Penhaligon's has sniffed out some rather special ones this year. 

And they're vegan don't you know. 


Preparation time; 30 minutes. Baking time: 20 minutes. Makes: 10 sausage rolls or 20 mini sausage rolls. 


230g firm tofu 

2 tbsp nutrinional yeast

1/2 tbs dried thyme 

1/2 tsp salt

1 tsp ground coriander

1 tsp ground black pepper



1 small onion, preferably blended or very finely chopped

1/8 cup vegetable oil 

1 tsb tamari

2-3 tbs plant-based milk

1 pack (320g) puff pastry

Sesame seeds (optional)




Pre-heat the oven to 190C and line a baking tin with greaseproof non-stick paper. 


Remove the liquid from the tofu, by gently pressing it with some kitchen towels to absorb the liquid. Next, crumble the tofu into a large bowl. Mix in the nutritional yeast, thyme, salt, ground coriander and black pepper. Add the puree onion, oil and tamari and mix well, using a wooden spoon. 


Roll out the pastry onto the prepared baking tin and cut into half, length wise, thereby creating two separate strips of puff pastry. Place half the tofu mixture in the centre of 1 of the puff pastry strips, generously brush the edges of the puff pastry strip with mylk, then fold the puff pastry over the tofu mixture and press the edges together and seal, first using your fingers and then using a fork (to create a patterned edge). Brush the top of the puff pastry with mylk and sprinkle over some sesame seeds (optional), cut into 5 equally sized pigs in blanket. Repeat with the second puff pastry strip. 


Place the pigs in blanket in the oven and bake for approximately 20 minutes or until the pastry is golden brown. Serve with mustard and enjoy warm.



Kimberly Espinel is an award-winning food photographer, stylist, plant-based blogger and food photography teacher. Kimberly is the host of the Eat Capture Share podcast and the creator of the incredibly popular Instagram food photography challenge #eatcaptureshare, which has had more than 100,000 entries from around the world - and counting! You can find her work and lots more of her plant-based recipes on her blog. The Little Plantation. 



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