Vegan Classic Sausage Rolls
Introducing a plant-based twist on a beloved snack, these Vegan Classic Sausage Rolls deliver all the comfort and flavor in a cruelty-free package. Featuring a savory filling made from brown lentils, mushrooms, and walnuts, seasoned with aromatic thyme, sage, and Dijon mustard, this recipe creates a hearty texture reminiscent of traditional sausage. Wrapped in golden, flaky vegan puff pastry and topped with a sprinkle of sesame seeds, these rolls are perfect for picnics, parties, or casual snacking. Ready in just under an hour, they’re easy to prepare and pack a delicious punch with each bite. Serve them warm or at room temperature and watch them disappear in no time!
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Recipe Information
Ingredients
- 1 sheet Vegan puff pastry sheet
- 1 tablespoon Olive oil
- 1 medium Onion
- 2 cloves Garlic cloves
- 200 grams Mushrooms
- 50 grams Walnuts
- 200 grams Cooked brown lentils
- 1 tablespoon Soy sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon Dried thyme
- 1 teaspoon Dried sage
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
- 2 tablespoons Nutritional yeast
- 2 tablespoons Unsweetened plant milk
- 1 tablespoon Sesame seeds
Instructions
Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
Chop the onion, garlic, and mushrooms finely. In a skillet, heat olive oil over medium heat.
Add the onion and garlic to the skillet and sauté for 2-3 minutes until softened.
Add mushrooms and continue to cook for another 5 minutes until they're soft and all the moisture has evaporated.
In a food processor, pulse the walnuts until they are finely chopped. Add the sautéed mixture, lentils, soy sauce, Dijon mustard, thyme, sage, black pepper, salt, and nutritional yeast.
Pulse the mixture to combine until it forms a coarse paste. Ensure it's not too smooth, as some texture is desirable.
On a lightly floured surface, roll out the puff pastry sheet to even out the edges if necessary.
Cut the puff pastry into two equal rectangles.
Spoon the filling mixture down the center of each pastry strip, shaping it into a sausage form.
Brush one edge of the pastry with a little plant milk, then roll the pastry over the filling tightly, sealing the edges.
With a sharp knife, cut each roll into 3 equal pieces, giving you a total of 6 sausage rolls.
Place the sausage rolls onto the prepared baking sheet and brush the tops with the remaining plant milk.
Sprinkle sesame seeds over the top of each roll for added crunch and decoration.
Bake in the preheated oven for 20-25 minutes, or until the pastry is golden and flaky.
Allow the rolls to cool slightly before serving. Enjoy them warm or at room temperature.
Nutrition Facts
Calories |
2121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.0 g | 168% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 30.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3037 mg | 132% | |
| Total Carbohydrate | 192.1 g | 70% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 19.7 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 234 mg | 18% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2588 mg | 55% | |
*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.
