Vegetarian Classic Sausage Rolls
Experience the perfect party snack makeover with these Vegetarian Classic Sausage Rolls, a plant-based twist on a traditional favorite! These satisfying pastry bites feature a hearty filling made from finely chopped mushrooms, lentils, and vibrant vegetables like carrot and red bell pepper, seasoned with smoked paprika and dried thyme for a burst of savory flavor. Encased in flaky, golden puff pastry, these rolls are delightfully crisp and packed with wholesome goodness. Easy to prepare in just under an hour, they make 12 servings, ideal for gatherings or a comforting snack. Whether served warm or at room temperature, these vegetarian sausage rolls are guaranteed to be a crowd-pleaser without compromising on taste or texture. Perfect for vegetarians and anyone seeking a creative, meat-free alternative, this recipe showcases keywords like "vegetarian snacks" and "puff pastry sausage rolls" to inspire your next kitchen adventure!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 2 minced garlic cloves
- 200 grams, finely chopped button mushrooms
- 1 medium, grated carrot
- 0.5 finely diced red bell pepper
- 200 grams cooked lentils
- 1 tablespoon soy sauce
- 1 teaspoon balsamic vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 50 grams rolled oats
- 50 grams breadcrumbs
- 1 large, beaten eggs
- 2 sheets, ready-rolled puff pastry
- 1 optional egg wash
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Heat the olive oil in a large frying pan over medium heat. Add the finely chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic and chopped mushrooms to the pan. Continue to cook for another 5 minutes, stirring occasionally, until the mushrooms are softened and have released their moisture.
Add the grated carrot and diced red bell pepper to the pan. Cook for another 3 minutes until the vegetables are tender.
Stir in the cooked lentils, soy sauce, balsamic vinegar, smoked paprika, dried thyme, salt, and black pepper. Cook for an additional 2 minutes until everything is well combined and heated through.
Remove the mixture from the heat and transfer it to a large mixing bowl. Let it cool for about 5 minutes.
Once slightly cooled, add the rolled oats, breadcrumbs, and beaten egg to the vegetable mixture. Mix well until fully combined. This will form the filling for your sausage rolls.
Roll out each sheet of puff pastry on a lightly floured surface. Cut each sheet in half lengthwise to create 4 long rectangles.
Spoon the filling mixture evenly along the center of each pastry strip, forming a sausage shape.
Brush the edges of the pastry with a little egg wash, then fold the pastry over the filling to enclose it. Pinch or press down the edges to seal.
Cut each roll into 6 pieces to make bite-sized treats or adjust the size to your liking.
Place the rolls seam-side down onto the prepared baking sheet. If desired, brush the tops with more egg wash for a glossy finish.
Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown and crisp.
Remove from the oven and let them cool slightly before serving. These rolls can be enjoyed hot or at room temperature.
Nutrition Facts
Calories |
2221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.5 g | 149% | |
| Saturated Fat | 44.6 g | 223% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 241 mg | 80% | |
| Sodium | 2982 mg | 130% | |
| Total Carbohydrate | 237.0 g | 86% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 25.7 g | ||
| Protein | 63.6 g | 127% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 272 mg | 21% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 2586 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.
