Firstly, chop the mushrooms, walnuts, garlic, rosemary and thyme
Heat a non stick pan with olive oil adding in what you just chopped and fry for a few minutes until the mushrooms soften
Now add in the drained lentils, tamari, generous pinch of salt & pepper and fry for a further 5 minutes
Transfer the mix to a food processor and pulse into a mince texture (don't over blend into a paste)
Tip out the mix into a large mixing bowl and add in the flour and fold it through the mix. Set aside for 5 minutes to cool
Meanwhile roll out your pastry sheet. Place the lentil mix to one side of the sheet and shape into a long sausage roll (see photos above) top with cranberry sauce (optional) and fold over the top, crimp the edges, glaze with olive oil and top with sesame seeds (optional). I prefer to slice into small sausage rolls before baking at 200C for 25 minutes or until golden
Garlic: If you’re out of garlic, you could swap it for minced shallots or onion.
Nuts: Not a fan of walnuts? You could use pecans. I like walnuts as a vegan sausage filling alternative because they contain a good amount of fat, but pecans would also work.