Vegetarian Savory Beef Meat Rolls
Discover the irresistible charm of Vegetarian Savory Beef Meat Rolls—a creative twist on the classic recipe that swaps out traditional beef for a flavorful plant-based filling. Packed with a hearty blend of cooked lentils, mushrooms, grated carrots, and savory seasonings like smoked paprika and ground cumin, these rolls are wrapped in flaky store-bought puff pastry for a quick and easy prep. Sautéed veggies and aromatic garlic create a rich, umami-filled mixture, enhanced by a splash of soy sauce and tomato paste. Perfectly golden and crisp from a milk or plant-based milk glaze, they bake up into bite-sized delights that are ideal for appetizers, party snacks, or a comforting lunch. Serve warm with your favorite dipping sauce for a show-stopping vegetarian option that doesn’t compromise on flavor.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 sheets store-bought puff pastry sheets
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 1 medium carrot, grated
- 1 medium bell pepper, finely chopped
- 200 grams mushrooms, finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 200 grams cooked lentils
- 0.5 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons milk or plant-based milk (for brushing)
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Heat olive oil in a skillet over medium heat. Add chopped onions and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the grated carrot, chopped bell pepper, and mushrooms. Sauté for 5-7 minutes until veggies are soft.
Add soy sauce, tomato paste, ground cumin, and smoked paprika to the vegetable mixture. Stir well to combine.
Mix in the cooked lentils, salt, and black pepper. Cook for an additional 3 minutes. Remove from heat and let the mixture cool slightly.
Stir in the fresh parsley into the cooled mixture.
Unroll the puff pastry sheets on a lightly floured surface. Divide the vegetable mixture into two portions.
Spread each portion onto one half of a puff pastry sheet, leaving a border around the edges.
Roll the pastry over the filling, sealing the edges with a bit of water.
Cut each roll into four equal segments and place them seam-side down on the prepared baking sheet.
Brush the tops with milk or plant-based milk for browning.
Bake in the preheated oven for 25-30 minutes, or until golden brown and puffed.
Allow to cool slightly before serving. Serve warm with your favorite dipping sauce.
Nutrition Facts
Calories |
1265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.5 g | 87% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 2 mg | 0% | |
| Sodium | 2823 mg | 123% | |
| Total Carbohydrate | 138.8 g | 50% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 26.1 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 225 mg | 17% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2628 mg | 56% | |
*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.
