Vegetarian sausage rolls

Vegetarian sausage rolls


For the filling:

1 tbsp extra virgin olive oil

1 onion, finely diced

2 garlic cloves, minced

200g mushrooms, finely chopped

1 carrot, peeled and grated

400g lentils, rinsed and drained

½ cup nutritional yeast

½ tbsp dried Italian herbs

1¼ cup panko breadcrumbs

1 egg, beaten

Salt and pepper to taste


For the rolling:

2 light puff pastry sheets, thawed and halved

Extra egg for brushing

2 tbsp sesame seeds



  1. Preheat the oven to 180°C and line two oven trays with baking paper.
  2. Heat oil in a large frying pan over medium-high heat. Add the onion and garlic and fry for 2-3 minutes, until the onions become translucent.
  3. Add the mushrooms and carrot and continue cooking until tender. Remove from heat, transfer the mushroom mixture to a large mixing bowl, and allow it to cool.
  4. Place the remaining filling ingredients in the bowl and mix to combine.
  5. Place the halved puff pastry sheets on a board. Divide the filling evenly, using your hands to mould a sausage shape along the length of the middle of the sheet.
  6. Brush a small amount of the egg along the long edge of the pastry. Roll the pastry over the filling, and seal the ends by lightly pressing them together.
  7. Lightly brush the top of the sausage roll with the egg mixture and sprinkle with sesame seeds. Cut each roll into 6-8 portions using a sharp knife and place them on the prepared baking trays. Cook for 25-30 minutes or until the pastry is golden and flaky.


Makes 24-32.

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