These Vegan Spinach and Artichoke Rolls are a great plant-based alternative to sausage rolls! Get the recipe below.
If you're looking for a sausage roll recipe that doesn't include the meat then you might initially think of using plant-based sausages or maybe something with a "meaty" texture like mushrooms. But, I've got a lighter and brighter recipe that will rival the sausage roll we all know and love.
Made from convenient ingredients like frozen spinach and ready to roll puff pastry, they are the perfect bite-sized appetiser to make for parties and other gaterings.
Your guests will love the earthy flavours of the spinach and artichokes combined with the creamy vegan "ricotta" and zesty lemon. Whether you serve them hot or cold they are incredibly moreish, so you'll want to make a big batch!
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Ingredients
The great thing about this recipe is that it uses a number of "shortcut" ingredients that mean you can bring them together quickly and easily. The ingredients you'll need are:
- Frozen spinach
- Marinated artichokes
- Firm tofu
- Nutritional yeast
- Garlic
- Olive oil
- Lemon
- Vegan puff pastry
- Plain flour
- Plant milk, e.g. soy or oat milk
- Sesame seeds
Step-by-step Instructions
There are just 6 simple steps to make these Vegan Spinach and Artichoke Rolls:
- Step 1: mix together the filling ingredients and add salt and pepper to season
- Step 2: roll out the pastry and cut it into two long thin rectangles
- Step 3: spoon the mixture in a long sausage along the long edge of the pastry rectangles
- Step 4: roll the dough over the top of the filling and gently crimp the edges of the dough together using a fork
- Step 5: brush the top of the dough with plant milk, sprinkle with sesame seeds and then cut into individual rolls
- Step 6: bake the rolls until golden brown and leave to cool slightly before serving
Hint: you will want to use a very sharp knife to cut the individual rolls and don't press down too hard or they will get squashed and lose their shape.
Substitutions
Need to make a few swaps? Don't worry, I've got you covered!
- Pastry: if you're feeling ambitious, why not make your own vegan puff pastry rather than using store bought?
- Cheese: the combo of tofu, nutritional yeast and garlic is designed to mimic a vegan ricotta like the one I have here. But, you could swap it out for a store bought vegan ricotta or similar soft vegan cheese.
- Greens: if you don't want to use spinach, consider curly kale or cavolo nero instead.
Variations
You can mix things up with this recipe by adding some of the following:
- Spice: add a touch of ground nutmeg for a warming spice
- Heat: add chilli flakes for extra heat
If you're looking for more sausage roll inspired recipes then why not try my Vegan Miso Mushroom Sausage Rolls or Vegan Chestnut and Cranberry Sausage Rolls.
Equipment
You don't need any fancy equipment for this recipe, just the following:
- Food processor / blender
- Colander
- Mixing bowl
- Spoon
- Rolling pin
- Knife
- Fork
- Pastry brush
- Baking tray
Storage
You can't freeze these Vegan Spinach and Artichoke Rolls but they will keep for a couple of days in an airtight tin. I would recommend reviving them by warming them in the oven before eating if you do decide to make them ahead of time.
The recipe
Vegan Spinach and Artichoke Rolls
Equipment
- 1 Food processor / blender
- 1 colander
- 1 Mixing bowl
- 1 spoon
- 1 Rolling Pin
- 1 knife
- 1 fork
- 1 Pastry brush
- 1 Baking tray
Ingredients
- 280 g extra firm tofu crumbled
- 6 tablespoon nutritional yeast
- 2 cloves garlic minced
- 1 lemon zest and juice
- 450 g frozen spinach thawed and drained
- 175 g marinated artichokes diced
- salt and pepper to season
- plain flour for dusting
- 500 g vegan puff pastry
- 2 tablespoon plant milk
- 2 tablespoon sesame seeds
Instructions
- Pre-heat the oven to 200C / 400F / gas mark 6.
- Begin by adding the tofu, nutritional yeast, garlic and lemon to a blender and blitzing until you have a paste.
- In a large bowl, mix the thawed spinach, chopped artichokes, and tofu paste and with the salt and pepper.
- Cut the pastry block in half and roll each half into a long thing rectangle (roughly 20cm x 30 cm) and 3mm thick.
- With the longer edge of the rectangles facing you, spoon the filling in a long sausage along the edge closest to you leaving about 1cm from the edge.
- Roll the far edge of the pastry over the top of the filling and, using a fork, crimp where the two edges of the pastry join to secure.
- Brush the pastry all over with the plant milk then sprinkle over the sesame seeds.
- Cut into individual sausage rolls and arrange on a baking tray.
- Bake in the centre of the oven for 25 minutes or until golden brown.
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