Vegan Sausage Rolls
Elevate your snack game with these irresistible Vegan Sausage Rolls, perfect for parties, lunchboxes, or indulgent appetizers. This easy-to-follow recipe combines the earthy flavors of lentils, mushrooms, onions, and garlic with a hint of soy sauce and nutritional yeast for a surprisingly meaty filling that’s entirely plant-based. Wrapped in flaky puff pastry and finished with a golden glaze of plant-based milk and a sprinkle of sesame seeds, these delicious bites offer a crisp exterior and hearty, savory center. With simple ingredients like canned lentils and pantry staples, plus a quick prep time of just 25 minutes, these vegan sausage rolls are proof that comfort food can be cruelty-free and packed with flavor. Whether served warm or at room temperature, they’re sure to become a crowd favorite!
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Recipe Information
Ingredients
- 1 cup Canned lentils
- 8 pieces White mushrooms
- 1 medium Onion
- 2 pieces Garlic cloves
- 2 tablespoons Olive oil
- 1 tablespoon Soy sauce
- 2 tablespoons Nutritional yeast
- 1 cup Bread crumbs
- 2 tablespoons Fresh parsley
- 1 tablespoon Ground flaxseed
- 2 tablespoons Water
- 2 pieces Puff pastry sheets
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Plant-based milk
- 1 tablespoon Sesame seeds
Instructions
Preheat the oven to 200 degrees Celsius (390 degrees Fahrenheit). Line a baking tray with parchment paper.
Rinse and drain the canned lentils well, then set aside.
Chop the white mushrooms, onion, and garlic finely.
Heat olive oil in a large pan over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until softened.
Add the mushrooms to the pan, cook for another 5 minutes until they release their moisture and start to brown.
Stir in the cooked lentils, soy sauce, nutritional yeast, bread crumbs, chopped parsley, salt, and black pepper. Cook for 2-3 minutes, mixing well. Remove from heat and let it cool slightly.
Mix the ground flaxseed with 2 tablespoons of water in a small bowl to make a flax egg. Let it sit for 5 minutes until it thickens.
Stir the flax egg into the lentil mixture until fully combined.
Roll out the puff pastry sheets on a floured surface. Divide each sheet into two equal rectangles, making four pieces in total.
Spoon an equal amount of the lentil mixture along one edge of each pastry rectangle, shaping it into a sausage form.
Brush a little plant-based milk along the opposite edge, then roll the pastry over the filling to seal, with the seam side facing down.
Cut each roll into 4 or 5 pieces, depending on your preferred size, and place them on the baking tray.
Lightly brush the top of each roll with more plant-based milk and sprinkle sesame seeds on top.
Bake in the preheated oven for 25-30 minutes until golden brown and crispy.
Let the sausage rolls cool slightly before serving.
Nutrition Facts
Calories |
1787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.5 g | 102% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3497 mg | 152% | |
| Total Carbohydrate | 219.4 g | 80% | |
| Dietary Fiber | 37.1 g | 132% | |
| Total Sugars | 22.0 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 428 mg | 33% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 2276 mg | 48% | |
*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.
