Vegan Cavolo Nero Sausage Rolls by Nadia's Healthy Kitchen

PREP: 20 Minutes
COOK: 20-25 Minutes
Skill Level: Easy

Nutrition Info (Per Serving)

278 kcals Energy
24g Carbohydrate
6.2g Protein
3.6g (of which Sugar)
16g Fat
5.5g Fibre
5.8g (of which Saturated Fat)
0.9g Salt


1 tbsp olive oil

2 garlic cloves, crushed

1/4 onion, chopped

100g cavolo nero, central ribs removed and chopped finely

2 tbsp lemon juice, from an unwaxed lemon

2 tbsp tomato puree

5 tbsp water

1 ½ tsp paprika

½ tsp chilli powder

5 vegan sausages, cooked according to pack instructions

Salt & pepper

375g ready rolled Vegan puff pastry


1. Preheat your oven to 200C/180C fan.

2. Heat the olive oil in a pan and cook the onions for 5 minutes. Add the garlic, cavolo nero, lemon juice, water, tomato puree and spices and cook for a few minutes until the cavolo nero is wilted.

3. Break up the sausages into the pan and season with salt & pepper. Mash everything up using a potato masher until everything is well combined and heated through.

4. Allow to cool before moving onto the next step.

5. Roll out the puff pastry sheet and cut into 2 even rectangles. Spoon the filling along one long edge of pastry strip. Brush the other long edge with dairy-free milk or egg wash. Roll up to enclose filling and form rolls. Cut each roll diagonally into 4 pieces. Place on a greased baking tray and brush the top with more dairy-free milk/egg wash. Sprinkle some sesame seeds on top and bake for 20-25 minutes until golden brown.

6. Leave to cool a little and enjoy!

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