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Cheesy vegetarian ‘sausage’ rolls recipe
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Prep Time:
50 minutes
Cook Time:
20 minutes
Total Time:
70 minutes
Veggie sausage rolls with sweet potato, lentils, and mushrooms are a crowd-pleaser, ideal for any meal or party.
Ingredients:
  • 18.20 gm olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves
  • 2 tsp Vegemite
  • Pinch dried chilli flakes (optional)
  • 200g button mushrooms, coarsely chopped
  • 125g (1 cup) grated sweet potato
  • 400g can brown lentils, rinsed, drained
  • 2 tsp fresh thyme leaves
  • 150g colby cheese, cut into 1cm pieces
  • 2 sheets frozen puff pastry, just thawed
  • 1 egg, lightly whisked
  • Tomato relish or tomato sauce, to serve
Instructions:
  • Preheat your oven to 200C/180C fan forced and prepare 2 baking trays by lining them with baking paper.
  • 1. Heat oil in a large frying pan over medium heat. Add onion and cook until soft, about 4-5 minutes. 2. Stir in garlic, Vegemite, and chili (if using) and cook until aromatic, about 30 seconds. 3. Add mushrooms and cook until soft and liquid has evaporated, about 5 minutes. 4. Mix in sweet potato and cook until softened, about 2 minutes. 5. Stir in lentils and thyme. Season with salt and pepper. 6. Transfer to a large heatproof bowl and let it cool for about 15 minutes while stirring occasionally. 7. Finally, stir in the cheese.
  • 1. Cut each pastry sheet in half horizontally. 2. Spoon one quarter of the sweet potato mixture in a log shape along one long edge of each pastry half. 3. Brush the opposite edge with egg wash. 4. Roll tightly to wrap the filling. 5. Repeat with the remaining pastry and filling. 6. Cut each roll into 4 pieces. 7. Place the pieces, seam side down, on lined baking trays.
  • Brush the pastry with egg, score lines on top with a sharp knife, then bake for 25 minutes or until golden brown. Serve alongside tomato relish or sauce.

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