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Vegan Breakfast Veggie Rolls

Prep time: 10 mins Cook time: 10 mins Serves: 6 veggie rolls
For an easy no-cook meal look no further! Our Vegan Breakfast Veggie Rolls are refreshing and colourful making them ideal for a hot summers day or as the perfect canopy for dinner guests


  • 1 Pack Vegan Breakfast Sausages
  • 2 x Courgettes
  • 150g Cream Cheese
  • 3 x Spring Onions
  • 2 x Small Carrots
  • 1 Cucumber
  • Thin Rice Noodles
  • 1/3 Cup Peanut Butter
  • 2 tbsp Rice Vinegar
  • 2 tbsp Soy Sauce
  • 2 tbsp Honey
  • 1 tbsp Sesame Oil


  1. Pan fry the Vegan Breakfast Sausages on medium heat for 10-12 minutes on a medium to high heat, turn occasionally.
  2. Prepare the vegetables by chopping the cucumber and carrots into matchsticks, chopping off the bulb end of the spring onions and use a peeler to make ribbons from the courgette
  3. Overlap 3 ribbons for each veggie roll and spread the cream cheese over the ribbons. You can add any chopped herbs or soya sauce to the cream cheese for extra flavour
  4. Slice the sausages into four, so that they fit in the roll better
  5. Add a few of each filling – carrots, cucumber, spring onion, sliced sausage and rice noodles. Leave room near the end of the ribbon that is just cream cheese so that it can easily be rolled up, the cream cheese acts as a glue to hold the rolled shape
  6. To make the peanut sauce whisk together the peanut butter, rice vinegar, soy sauce, honey and sesame oil
  7. Drizzle the peanut sauce over the rolls


Nutritional Information

Per 100g

Per Portion

Energy 756kJ/182kcal 983kJ/237kcal
Fat 13g 17g
of which Saturates 5.0g 6.5g
Carbohydrate 8.8g 11g
of which Sugars 6.2g 8.0g
Protein 5.4g 7.1g
Salt 0.66g 0.86g
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