Vegetarian Sausage Roll with Avocado and Roasted Beets

If you haven’t noticed by now, I’m a fan of vegetarian sausage.  (Rather than insert a joke here, sausage recipe inserted instead).  Seriously though, it’s the one faux meat product that, in general, is consistently tasty.  It must be all the herbs/spices they pump in there, which renders it free of too many needed adjustments.  All you really have to do is finish it off with a few quality toppings, and vegetarian sausage suffices as a rather satisfying and easy meal.  And that’s without nearly the grease content of the meat-filled links.

For this meal, I called on roasted beets and avocado to spruce up the veg. links I had.  Beets are in full throttle at my CSA job, and I figured if I’m going to get my hands all red for the customers, I might as well continue tie-dying them for my own dinner.  The red roots make great sandwich toppers.  They add a soft, yet steaky component to the bread, with a sweet flavor that pairs perfectly with the savory sausage.  And I can never get enough avocado.  It’s a creamy addition that lends itself well to almost everything.  For an extra hit of flavor, whip up some cilantro guacamole to spread on the bread.  Serve with a side of salsa or hot sauce, and enjoy!

Vegetarian Sausage Roll with Avocado and Roasted Beets

Yield: Serves 4


  • -4 vegetarian sausage links
  • -4 whole wheat hot dog rolls
  • -4 beets
  • -Olive oil
  • -Salt and pepper
  • -1-2 avocados, depending on size
  • -Salsa


  1. Preheat oven 425F. Link baking sheet with aluminum foil. Wash beets, and trim ends. If beets are small-medium, leave whole. If beets are large, slice in half. Place them on baking sheet, and lightly coat with olive oil, and sprinkle with salt and pepper. Place another sheet of aluminum foil on top, and pinch edges of both sheets together to make a pocket.
  2. Place in oven and bake 1 hour, or until fork easily pierces beets. Remove from oven.

Once beets are cool enough to handle, slice into 1/2 inch slices.  Mash avocado and layer one side of bread with the spread.  Lightly drizzle extra virgin olive oil on other side of bread, and hot sauce, if desired.  Place veg. sausage inside and top with sliced beets.  Serve with a side of salsa.

You Might Also Like


  • Reply
    July 26, 2011 at 7:18 am

    You know, I’ve actually never had veg sausage before! What brand do you like?

    the beets sound like a delicious compliment to the spice of the sausage!

  • Reply
    Emma @ The Hearty Heart
    July 26, 2011 at 7:58 pm

    Mmm. Awesome condiment combo! Have you tried grating your beets? Might stay in the bun better (so annoying when everything slips out the sides!). Mmm, and maybe adding some shredded natural sauerkraut too!

  • Reply
    The Candid RD
    July 27, 2011 at 7:15 am

    This sounds so delicious!! I love beets. I could eat them all day, everyday. They are not a part of my low fodmaps diet, but sometimes I just can’t say no. Actually yesterday at work one of the chefs made parmesan, beet and pomegranate risotto. Yeah, I HATE to try it!

    By the way, I have made overnight oats (you asked me yesterday) but I am not a fan. They are way too gummy. And, I prefer my oats hot if I’m going to eat them!

  • Reply
    Digital Printing
    July 28, 2011 at 1:55 am

    I love eating buns that are not that messy like this one. Your photo makes me hungry right now and it seems that I want to try it. My only problem is,to where I am going to get avocados because they are not in season right now.

  • Reply
    La Vegetariana
    August 2, 2011 at 9:44 pm

    love this recipe! so excited to try out the vegetarian sausage- I could totally use this in my own recipes….curious to try the beet and avocado combo with the sausage…good stuff!

  • Leave a Reply