Mushroom Lentil Rolls (Vegetarian Sausage Rolls)

Name: Mushroom Lentil Rolls (Vegetarian Sausage Rolls)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 sheets of frozen puff pastry; ½ cup of French lentils; 2 cups of vegetable stock; 400 g of mushrooms; 1 onion; 2 stalks of celery; 1 carrot; 2 cloves of garlic; 1 tbs of olive oil; 1 tbs of dijon mustard; ¼ cup of red wine; 2 tsp of freshly picked thyme leaves; 2 tbs of freshly chopped parsley; 1 cup of breadcrumbs; 3 eggs; 2 tsp of sesame seeds; salt and pepper to taste

User Reviews

5.0

21 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
6 servings
Calories
676 kcal
Course
Side Dish, Snacks
Cuisine
Vegetarian

Mushroom Lentil Rolls (Vegetarian Sausage Rolls)

Omar Parker

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These vegetarian sausage rolls are the perfect thing to enjoy with a couple of drinks or cocktails while you catch up with friends. You can prepare and cook these vegetarian sausage rolls in advance and simply reheat as your guests arrive. Serve with your favourite sauce or chutney!

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Ingredients

Servings

2 sheets of frozen puff pastry lightly thawed
½ cup of French lentils
2 cups of vegetable stock
400 g of mushrooms finely chopped
1 onion peeled and diced
2 stalks of celery diced
1 carrot peeled and finely diced
2 cloves of garlic minced
1 tbs of olive oil
1 tbs of dijon mustard
¼ cup of red wine
2 tsp of freshly picked thyme leaves
2 tbs of freshly chopped parsley
1 cup of breadcrumbs
3 eggs 1 beaten for brushing the pastry
2 tsp of sesame seeds
salt and pepper to taste

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Instructions

Begin by cooking the lentils. Place the lentils and vegetable stock in a saucepan and bring to a boil before reducing to a simmer. Simmer for 25 minutes or until the lentils are tender, drain and set aside to cool.
Heat a large frying pan over a medium heat and add the olive oil, onion, celery and carrot and cook until the onion is golden and caramelised. Add the garlic and mushrooms and cook until the mushrooms begin to soften. Add the mustard and red wine and reduce to low and cook for 5 to 10 minutes, or until the liquid has evaporated. Set aside to cool.
Meanwhile preheat the oven to 200 degrees celsius (400 Fahrenheit) and line a tray with baking paper.
In a large bowl combine the lentils, mushroom mixture, thyme, parsley and breadcrumbs. Test for seasoning and add salt and pepper to taste. Add 2 of the eggs and mix until well combined.
Cut the squares of puf pastry in half and place spoonfuls of the mixture down one side. Brush with beaten egg and fold the pastry over into a roll. Use a sharp knife to cut in half and then half again. Repeat with remaining mixture.
Place the rolls on the baking tray, brush the tops with beaten egg and sprinkle with sesame seeds. Bake for 15 to 20 minutes, or until golden.

Notes

Use vegan puff pastry for a completely vegan recipe. Check out my vegan puff pastry recipe here.

Nutrition Information

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Calories 676kcal (34%) Carbohydrates 66g (22%) Protein 17g (34%) Fat 37g (57%) Saturated Fat 9g (45%) Cholesterol 81mg (27%) Sodium 722mg (30%) Potassium 559mg (16%) Fiber 8g (32%) Sugar 5g (10%) Vitamin A 2105IU (42%) Vitamin C 6.5mg (7%) Calcium 82mg (8%) Iron 5.3mg (29%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 676 kcal

% Daily Value*

Calories	676kcal	34%
Carbohydrates	66g	22%
Protein	17g	34%
Fat	37g	57%
Saturated Fat	9g	45%
Cholesterol	81mg	27%
Sodium	722mg	30%
Potassium	559mg	12%
Fiber	8g	32%
Sugar	5g	10%
Vitamin A	2105IU	42%
Vitamin C	6.5mg	7%
Calcium	82mg	8%
Iron	5.3mg	29%