Lentil & Walnut Sausage Rolls
Homemade vegan & gluten-free Sausage Rolls that everyone will love!
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Servings: 10 slices
Cost: £6
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves diced
- 100 g mushrooms sliced
- 110 g walnuts chopped
- 1 sprig fresh rosemary finely chopped
- 1 sprig fresh thyme finely chopped
- 1 can green lentils drained and rinsed
- 1 tbsp tamari
- 2 tbsp plain flour (I used gluten-free)
- 1 sheet puff pastry (I used gluten-free)
- 4 tbsp cranberry sauce (optional)
- sesame seeds (optional)
Instructions
- 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
Notes
Substitutions
- 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.