Vegan Lentil Sausage Rolls
User Reviews
5
Vegan Lentil Sausage Rolls
Description
This recipe begins by sautéing red onions in neutral oil until golden, then combining them with cooked lentils, chopped sun-dried tomatoes, chopped walnuts, lemon juice, and a mix of dried herbs and spices that bring herbal and smoky flavors. Part of the lentils are mashed to create a filling that holds together well but retains some texture. If the mixture feels too moist, breadcrumbs can be added to improve firmness.
After preparing the filling, the vegan puff pastry is thawed and rolled larger, then cut into rectangular strips. Each strip is filled with shaped lentil logs and rolled up to form sausage rolls. The savory filling and flaky pastry combine for a satisfying plant-based snack or meal component.
This vegan option allows for adaptations: gluten-free crusts or a large pie version can be used instead of puff pastry. Nut-free variations can omit walnuts or substitute with pumpkin seeds. Baking yields a golden crust with aromatic, flavorful filling, suitable for finger food or part of a meal.
Ingredients
For the lentil mixture:
- 1 teaspoon neutral cooking oil generic cooking oil
- 3/4 cup onion red, chopped
- 1 teaspoon fennel seed coarsely crushed
- 1 teaspoon oregano
- 3/4 teaspoon thyme
- 1 teaspoon basil
- 1/2 teaspoon sage
- 1 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1/2 teaspoon salt or use depending on the salt content of the lentils
- 1 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 15 ounce lentils can drained or 1 1/2 cups cooked brown or green lentils
- 1/4 cup walnuts chopped into small meal like pieces, coarsely chopped
- 1 teaspoon lemon juice
- 2 tablespoons sun-dried tomato finely chopped
For the shell:
- vegan puff pastry many brands are accidentally vegan, 9x9 inch or similar size sheet
- water to seal
Instructions
- Make the filling: Heat a skillet over medium heat. Add the oil. Once the oil is hot, add the onion and a pinch of salt and cook until the onion is nicely golden.
- Add lentils, sun dried tomatoes, walnuts, lemon juice, and mix in. Then add in all of the dry herbs and spices and mix in.
- Press and mix and mash some of the lentils. If the mixture is drying out too much, add in 1-2 tablespoons of vegetable broth. cook for 5-7 minutes total
- Mash some of the lentils so that half of the mixture is mashed.
- Make the rolls : Thaw your puff pastry if you haven't already. Then roll it out to at least 1 1/2 times its size. Then cut it into 2-3 inch by 5 inch rectangles.
- Shape about 3 tablespoons or more of the lentil filling into the sausage that fits your puff pastry cut outs. If it's not sticking really well, then mash some more lentils. If it's too moist, then add in 2-3 tbsp breadcrumbs, mix and make mini sausagey logs. They don't have to be absolutely well-formed because the puff pastry is going to hold them together.
- Place a log in the rectangle. Roll the puff pastry and then seal the edge with a little bit of water. Use a pizza cutter or a kitchen scissor to make a vent in each of the rolled sausages.
- Place the sausage rolls seam side down on a parchment lined baking sheet.
- Bake at 400 degrees Fahrenheit (205 c) for 18-20 minutes or until golden brown. You can also brush a little bit of vegan butter on top so that the rolls brown even more.
- Remove from the oven.Let cool for a few minutes and then serve with marinara!
- Storage: Store on the counter for a few hours or refrigerate for upto 3 days. Or freeze for months. Reheat: Reheat in the oven (5-6 mins) or air fryer (3-4mins) and they will get crisp again! Make ahead: You can freeze these sausage rolls before baking(when they are assembled and ready to bake). Then bake as needed.
Notes
- Use gluten-free pie crust, pizza crust, or biscuit crust as an alternative to puff pastry for gluten-free sausage rolls.
- Instead of individual sausage rolls, make one large pie or wellington using a suitable crust.
- To make nut-free, omit walnuts or replace with finely chopped pumpkin seeds or leave out without substitution.
- If mixture is too moist, add breadcrumbs to help bind the filling before shaping.
- Partial mashing of lentils gives a balance of texture and binding for the filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 324 kcal
% Daily Value*
| Calories | 324kcal | 16% |
| Carbohydrates | 32g | 11% |
| Protein | 9g | 18% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Sodium | 251mg | 10% |
| Potassium | 324mg | 7% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 155IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 32mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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