Delicious meat-free vegan sage, onion, and cranberry sausage rolls made with tofu. Perfect to serve over the festive period at Christmas or New Year, but fab in lunch boxes too.

Vegan Sage, Onion & Cranberry Sausage Rolls with Tofu

Name: Vegan Sage, Onion & Cranberry Sausage Rolls with Tofu
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 sausage rolls
Cuisine: British, Vegan, Vegetarian
Ingredients: 200g (7 oz) firm or extra firm tofu (firm tofu will need to be pressed, see notes); 1 small white onion (or red onion), peeled and quartered; 3 tablespoons nutritional yeast (nooch); 3 tablespoons oats (porridge or rolled oats); 1 ½ tablespoons dried sage; 1 teaspoon garlic powder (garlic granules or 1 clove fresh garlic peeled); ½ teaspoon chilli flakes (more if you want heat); salt and black pepper, to season (be generous); 1 tablespoon plant milk (I use oat milk, but use your usual milk), you can add a little more if you want a softer filling; 200g (7 oz) cranberry sauce (a bit less than 1 tablespoon per sausage roll); 320g (11 ½ oz approx) ready rolled puff pastry (or roll out a block or homemade pastry); 1 tablespoon olive oil, for that golden finish (or milk); 1 teaspoon of sesame seeds, to decorate the top of the sausage rolls (optional)

I do love a homemade plant-based sausage roll. So much nicer than anything you can buy, just much more flavour.

My latest sausage rolls are vegan sage, onion and cranberry sausage rolls with added tofu for texture and protein.

They are very Christmassy flavours, but taste great any time of year.

Rather special hot out of the oven with all that flaky puff pastry and the vegan sausage meat that's all savoury next to a layer of fruity flavour, but they are also good cold.

And perfect for lunch boxes too.

What you need to make these easy sage & onion sausage rolls

Here are the simple ingredients you need to make these onion, sage, cranberry & tofu sausage rolls.

Puff pastry - I like to use ready-rolled puff pastry (but you can roll out a block of pastry or make your own)
Tofu - Firm tofu or extra firm tofu
Onion - I use white onion, but red onion would work too
Sage - dried sage
Garlic - dried garlic, garlic granules or a clove of fresh garlic
Nutritional yeast (nooch) - to boost that savoury flavour and for added vitamin B12
Chilli flakes - for warmth
Salt & black pepper
Oats - porridge oats or rolled oats
Plant-based milk - just a little (I like oat milk)
Cranberry sauce - shop-bought or homemade cranberry sauce
Olive oil - or dairy-free milk to brush the sausage rolls for that golden finish
Sesame seeds - as a finishing touch (optional)

The full, printable recipe, including the ingredient list, method, notes, and nutritional information, is at the bottom of the page. You can continue reading or use the jump to recipe button above.

This vegan sausage rolls recipe is perfect for dairy-free, vegetarian, plant-based diets and vegan diets during the festive period.

Firm or extra firm tofu

Either firm or extra-firm tofu would work in these easy vegan sausage rolls flavoured with sage & onion.

If you use firm tofu, it will need to be pressed to remove as much liquid as possible.

Extra-firm tofu is a little more expensive, but it gives you the convenience of pre-pressed tofu that's ready to use.

Tofu is great to add to recipes, as it's one of the best plant-based protein sources, along with seitan and tempeh.

How to press tofu the easy way

You can use a shop-bought tofu press to press the tofu if you have one.

Or if you don't have a tofu press, just wrap the firm tofu in plenty of kitchen roll (kitchen paper), a clean tea towel and then top it with a pile of heavy cookbooks or a book and tins (think tinned soup, beans or chopped tomatoes) for weight.

Leave it for half an hour to remove excess liquid.

That's it, it's ready to use.

I have to admit, I gave up pressing it years ago and just buy pre-pressed extra firm tofu.

It is dearer, but I do try and save money elsewhere when shopping.

Cranberry sauce for a bit of fruity zing

These golden brown sausage rolls have a real umami, savoury filling, so cranberry sauce gives a wonderful fruity pop of flavour that makes these rather special.

You can use shop-bought cranberry sauce or homemade cranberry sauce.

I have an amazing, easy cranberry sauce recipe made with a bag of frozen cranberries and flavoured with orange juice or clementine juice (if you have those, satsumas or easy peelers in your fruit bowl).

It's absolutely lush and quick and simple to make, and you can make it a few days ahead and keep it in the fridge.

Perfect if you fancy making your own for these banging sausage rolls or to serve on Christmas Day with Christmas dinner.

Storing homemade sausage rolls - fridge or freezer

Once made and cooled, these golden puff pastry sausage rolls can be stored in an airtight container in the fridge for 4-5 days and reheated or served cold.

You can also freeze them in a labelled freezer bag or freezer-friendly tub for 3-4 months.

To defrost them leave them in the fridge overnight or use the defrost setting on the microwave, although they will use their crispness if you use the microwave.

You can also reheat from frozen, but cover with tinfoil, so they keep their golden colour but don't burn.

For more easy festive recipes, check out my Vegan Christmas Page, but if you would just like a few more sausage rolls recipes, check out 9 Easy Sausage Roll Recipes made with Puff Pastry.

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Vegan Sage, Onion & Cranberry Sausage Rolls with Tofu - pin.

Also, join my Facebook group Living on the Veg.

It's a very friendly community with lots of recipes and chat. I'm in there every day chatting with group members, many of whom have become friends over the years.

Remember and say hi. I'm always happy to chat and answer questions.

Easy plant-based sage, onion & cranberry sausage rolls on a lined baking sheet.

How to make sage, onion & cranberry sausage rolls

A step-by-step photo guide followed by a full printable recipe.

Step 1

Add the tofu and onion to a food processor or blender (and yes I added the first two photos in the wrong order, whoops).
Then add the flavourings and spices and season with salt and pepper (full recipe below).

Step 2

Whizz your filling until well blended, then add the plant milk and oats and whizz again.
Preheat your oven and gently unroll a ready-rolled puff pastry sheet.
Cut it down the middle lengthwise, so you have two long rectangles, then cut each into four rectangles.
Spread cranberry sauce in the middle of each rectangle, then add the sausage mixture.
Rub a little water along a short end and pull the pastry over the filling, stretching it a little to make it easier to cover the filling.
Press together along the joined edge, then press the fork tines along the edge for a good seal and a nice finish.
Make the rest of the sausage rolls, then use a sharp knife to cut three small slits diagonally along the top, to let the steam out.

Step 3

Place the sausage rolls onto a lined baking tray (sheet pan), leaving space between them.
Brush each sausage roll with a little olive oil or plant-milk like oat milk or soy milk, to help give a golden finish instead of the more traditional egg wash.
Sprinkle the top of each roll with sesame seeds, then bake in your preheated oven until golden and crisp.
Serve hot or cold.
Enjoy!

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Lunch

British, Vegan, Vegetarian

Yield: 8 sausage rolls

Author: Jacqueline Meldrum