Vegetarian Sausage Rolls
Golden, flaky, and packed with flavor, these Vegetarian Sausage Rolls are a plant-based twist on a classic snack that’s perfect for any occasion. Featuring a hearty filling made from sautéed mushrooms, grated carrot, lentils, and a medley of seasonings like smoked paprika and dried thyme, these rolls deliver a delightful umami-rich bite wrapped in soft puff pastry. With the added texture of panko breadcrumbs and a savory kick from soy and vegetarian Worcestershire sauce, each roll is a beautifully balanced, protein-packed treat. Easy to prepare with ready-rolled puff pastry and customizable with plant-based egg alternatives, this recipe is ideal for appetizers, lunchboxes, or party platters. Garnish with sesame seeds for an extra crunch, and serve them warm or at room temperature for a guaranteed crowd-pleaser.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 sheets Puff pastry sheets (ready-rolled)
- 1 tablespoon Olive oil
- 1 Brown onion, finely chopped
- 2 Garlic cloves, minced
- 200 grams Mushrooms, finely chopped
- 1 Carrot, grated
- 100 grams Breadcrumbs (preferably panko)
- 200 grams Cooked lentils
- 2 tablespoons Soy sauce
- 1 tablespoon Worcestershire sauce (vegetarian version)
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried thyme
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 Egg, lightly beaten (use plant-based alternative if desired)
- 2 tablespoons Sesame seeds (optional, for garnish)
Instructions
Preheat your oven to 200°C (400°F). Line two baking trays with parchment paper.
Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until soft and translucent.
Add minced garlic and cook for another minute, stirring constantly to prevent burning.
Add the chopped mushrooms and sauté for 5-7 minutes until the liquid has evaporated and the mushrooms are cooked through.
Stir in the grated carrot, breadcrumbs, cooked lentils, soy sauce, Worcestershire sauce, smoked paprika, dried thyme, salt, and black pepper. Mix well to combine. Remove from heat and let the mixture cool slightly.
Unroll the puff pastry sheets onto a clean, flat surface. Cut each sheet in half lengthwise to create four long strips in total.
Divide the filling into four equal portions. Spoon the mixture down the center of each pastry strip, shaping it into a long, even sausage shape.
Brush one edge of each pastry strip with a little beaten egg to help seal the edges. Roll the pastry tightly around the filling, pressing the seam to seal.
Cut each roll into 3 equal pieces (or adjust the size as desired). Place the sausage rolls seam-side down on the prepared baking trays.
Brush the tops of the rolls with the remaining beaten egg and sprinkle with sesame seeds, if using.
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 |
302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 437 mg | 19% | |
| Total Carbohydrate | 30.0 g | 11% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 2.6 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 40 mg | 3% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 232 mg | 5% | |
*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.
