Gluten-Free Vegan Sausage Rolls
Indulge in the ultimate comfort food with these Gluten-Free Vegan Sausage Rolls—perfect for everyone at the table! Featuring a flaky, buttery gluten-free pastry and a savory filling made from protein-packed lentils, sautéed mushrooms, and aromatic garlic and onion, these sausage rolls are a plant-based twist on a classic favorite. Enhanced with nutrient-rich nutritional yeast, fragrant thyme, and a touch of tamari, the filling is seasoned to perfection. These rolls are easy to prepare, taking just 30 minutes of prep time, and bake to golden perfection in under half an hour. Garnished with sesame seeds for a delightful crunch, they’re ideal for parties, snacks, or lunchbox treats. Serve warm or at room temperature for a delectable, allergy-friendly, and crowd-pleasing delight!
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Recipe Information
Ingredients
- 200 grams Gluten-free all-purpose flour
- 100 grams Vegan butter or margarine
- 4 tablespoons Cold water
- 50 grams Gluten-free breadcrumbs
- 150 grams Cooked lentils
- 100 grams Mushrooms
- 1 small Onion, finely chopped
- 2 cloves Garlic cloves, minced
- 1 tablespoon Ground flaxseed
- 2.5 tablespoons Water (for flax egg)
- 1 tablespoon Tamari or gluten-free soy sauce
- 2 tablespoons Nutritional yeast
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Non-dairy milk
- 1 tablespoon Sesame seeds (optional, for garnish)
Instructions
Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
In a small bowl, mix the ground flaxseed with 2.5 tablespoons of water to create a flax egg. Let sit for 5-10 minutes until thickened.
To make the pastry, combine the gluten-free all-purpose flour and 0.5 teaspoon salt in a large mixing bowl. Add the vegan butter and rub it into the flour with your fingers until the mixture resembles breadcrumbs.
Gradually add the cold water, one tablespoon at a time, mixing until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 20 minutes.
To make the filling, heat a pan over medium heat and sauté the onions and garlic for 2-3 minutes until softened.
Finely chop the mushrooms and add them to the pan. Continue to cook for 4-5 minutes until the mushrooms are soft and any water released has evaporated.
In a large bowl, mash the lentils with a fork, leaving some texture. Add the cooked onion and mushroom mixture, gluten-free breadcrumbs, flax egg, tamari, nutritional yeast, paprika, thyme, black pepper, and any additional salt to taste. Mix thoroughly.
Remove the dough from the refrigerator and roll it out between two sheets of parchment paper until it’s about 5mm thick. Cut the pastry into 3 rectangular strips.
Divide the filling mixture into three equal portions and shape each into a log, placing one log along the center of each pastry strip.
Fold the pastry over the filling and seal the edges by pressing them together tightly. Use a sharp knife to cut each log into smaller rolls, approximately 4cm long.
Place the rolls on the prepared baking sheet with the seam side down. Brush the tops with non-dairy milk and sprinkle with sesame seeds, if desired.
Bake in the preheated oven for 20-25 minutes or until the pastry is golden and crisp.
Remove from the oven and let cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
2068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.5 g | 124% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3322 mg | 144% | |
| Total Carbohydrate | 268.8 g | 98% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 11.4 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 285 mg | 22% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1596 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
