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why you should make these vegan ‘sausage’ rolls!
I don’t know about you, but going plant based means I do miss things like sausage rolls. Don’t get me wrong, there are some great vegan meat substitutes out there that closely resemble the real thing, but I guess that is the problem for me – why do they taste and look like meat, when they aren’t? So, in a mission to satisfy that pastry wrapped craving, I’ve come up with this recipe which gets it’s protein from Puy lentils. Here’s my take on Vegan ‘Sausage’ Rolls.
These vegan ‘sausage’ rolls are great because:
- Use ready rolled pastry: did you know that shop bought ready rolled pastry is accidentally vegan? Use this hack to speed up the process and make these rolls with pre-made pastry
- Packed full of flavour: from a mixture of sauteed veggies
- Count towards your 5 a day: they include at least 3 different types of vegetable
- Healthier version of the classic recipe: by removing the processed meat products and replacing them with wholesome veggies
- Great for sharing
vegan ‘sausage’ rolls – Recipe notes
** Store bought puff pastry: did you know that store bought ready rolled pastry is accidentally vegan? This hack is going to save you time folding layers and layers of pastry making your own
** Glaze: tamari is brushed on top to give that golden colour. Tamari is a gluten free version of soy sauce, so traditional soy sauce will also work if you don’t have tamari to hand
** Don’t add hot filling to the pastry: allow the filling to cool before adding it to the pastry. Warm fillings will heat up the pastry and make it difficult to handle
**Don’t skimp on the time taken to sauté the filling: the more love and time the filling is given the better it will taste. You want to allow the veggies to caramelise in the pan and release all their wonderful flavours, this way you will get a lovely flavourful roll
**Puy lentils: use Puy lentils that are already pre-cooked and come in a pouch. This way you can just add them directly to the pan
vegan ‘sausage’ rolls – recipe adaptions
** If you have a soy allergy or simply aren’t a fan of soy sauce / tamari, you can make an alternative glaze with Marmite and water. Add 1 tbsp of freshly boiled water to 2 tbsp of Marmite and mix together. Brush this onto the tops of the rolls and it will give a lovely golden colour
** Your choice of chutney is going to depend entirely on whether you prefer sweet or savoury. Those that like sweet should try something like an apple or cranberry chutney, whereas those with savoury palettes might prefer chilli jam or an onion relish
Details
12
20 minutes
20 minutes
Ingredients
1 Pack of ready rolled puff pastry
125g Leeks, finely chopped
165g Chestnut mushrooms, finely chopped
100g Pre-cooked Puy lentils
150g Carrots, grated
60g Walnuts, chopped
2 Garlic cloves, finely chopped
1/2 Jar of your chutney of choice, I used apple
2 tbsp Olive oil
1 tsp Dried rosemary
1 tsp Dried thyme
Tamari
Directions
- Preheat an oven to 200oc
- Heat a non-stick pan on a medium to low heat and add the olive oil
- To the pan add leeks and garlic, and fry for 2 minutes
- Add the grated carrot and mushrooms, and fry for a further 2 minutes
- Add the lentils, walnuts, rosemary and thyme. Season with salt and pepper
- Cook for a further 2 – 3 minutes until everything is lightly golden and starting to caramelise
- Take off the heat and leave to cool
- Roll out your puff pastry and keep it on the paper that it came in. Slice it length-ways in two (on the long side)
- Spread the chutney length-ways down the centre of each of the two pastry lengths
- Add the vegetable mixture to the top of the chutney, splitting between the two lengths
- Using a pastry brush, paint tamari down one side of each length and then fold over to seal (use a fork to press down the edges),, so the filling is now wrapped inside the pastry
- Cut each long roll into 6 pieces, so you’ll have 12 pieces in total, and glaze the tops with more of the tamari wash
- Transfer to lined baking sheets and bake for 20 minutes in the preheated oven
I can’t wait to hear what you think of these Vegan ‘Sausage’ Rolls so please leave a comment below and tag me in your wonderful creations! I’m @fortheutteroffood on Instagram and use the hashtag #theutterloveoffood. I’m also on Facebook – please say hello!