Low Sodium Vegan Sausage Rolls
Savor the irresistible flavors of these Low Sodium Vegan Sausage Rolls, a plant-based twist on a classic snack that's perfect for any occasion. Packed with nutrient-rich ingredients like lentils, mushrooms, oats, and smoked paprika, these delicious bites combine hearty textures with a savory umami profile—all while keeping salt to a minimum. Easy to prepare in just under an hour, they're wrapped in flaky vegan puff pastry and brushed with plant-based milk for a golden finish. Sprinkle with optional sesame seeds for added crunch, and enjoy these healthy, guilt-free treats warm or at room temperature. Whether you're hosting guests or looking for a satisfying snack, these low-sodium vegan sausage rolls are sure to delight!
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Recipe Information
Ingredients
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely diced
- 2 cloves Garlic, minced
- 1 medium Carrot, finely grated
- 1 cup Mushrooms, finely chopped
- 1.5 cups Cooked lentils
- 1 cup Rolled oats
- 1 tablespoon Ground flaxseed
- 3 tablespoons Water
- 2 tablespoons Nutritional yeast
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried thyme
- 0.25 teaspoon Ground black pepper
- 1 teaspoon Salt-free vegetable stock powder
- 1 sheet Vegan puff pastry, thawed
- 2 tablespoons Plant-based milk (for brushing)
- 1 tablespoon Sesame seeds (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a small bowl, combine the ground flaxseed and water to create a flax egg. Stir and let it sit for 5 minutes to thicken.
Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 2-3 minutes until softened.
Add the minced garlic, grated carrot, and chopped mushrooms to the skillet. Cook for another 5 minutes, stirring occasionally, until the vegetables are tender and any moisture from the mushrooms has evaporated.
In a food processor, combine the cooked lentils, rolled oats, sautéed vegetables, flax egg, nutritional yeast, smoked paprika, dried thyme, ground black pepper, and salt-free vegetable stock powder. Pulse until the mixture is well combined and holds together but still has some texture. Taste and adjust seasoning if necessary.
Roll out the vegan puff pastry sheet onto a lightly floured surface and cut it into two equal rectangles.
Divide the lentil mixture into two even portions. Shape each portion into a log and place it along the center of each pastry rectangle.
Fold the edges of the pastry over the filling, sealing the seam by pressing gently. Place the rolls seam-side down on the prepared baking sheet.
Using a sharp knife, cut each roll into four equal pieces. Brush the tops of the rolls with plant-based milk and sprinkle with sesame seeds if desired.
Bake in the preheated oven for 20-25 minutes, or until the pastry is golden and puffed.
Allow the sausage rolls to cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
1266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.3 g | 54% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 240 mg | 10% | |
| Total Carbohydrate | 172.5 g | 63% | |
| Dietary Fiber | 45.7 g | 163% | |
| Total Sugars | 20.3 g | ||
| Protein | 61.3 g | 123% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 336 mg | 26% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 2924 mg | 62% | |
*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.
