Name: Vegan 'sausage' rolls recipe
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 1
Ingredients: 500g cup mushrooms; 18.20 gm extra virgin olive oil; 1 brown onion, finely chopped; 2 garlic cloves, crushed; 20.00 ml fresh thyme leaves; 400g can lentils, drained, rinsed; 20.00 ml brown flaxseeds; 127.50 gm beef style liquid stock; 11.80 gm dijon mustard; 250.00 ml panko breadcrumbs; 2 sheets frozen puff pastry, partially thawed; 40.00 ml almond milk; 40.00 ml pepita and sunflower seed mix, roughly chopped; Canola oil spray; Tomato sauce, to serve

Vegan 'sausage' rolls recipe

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Prep Time:
30 minutes

Cook Time:
50 minutes

Total Time:
80 minutes

Irresistible crispy vegan sausage rolls, perfect for any occasion.

Ingredients:

500g cup mushrooms
18.20 gm extra virgin olive oil
1 brown onion, finely chopped
20.00 ml fresh thyme leaves
400g can lentils, drained, rinsed
20.00 ml brown flaxseeds
127.50 gm beef style liquid stock
11.80 gm dijon mustard
250.00 ml panko breadcrumbs
2 sheets frozen puff pastry, partially thawed
40.00 ml almond milk
40.00 ml pepita and sunflower seed mix, roughly chopped
Canola oil spray
Tomato sauce, to serve

Instructions:

Place mushrooms in a food processor and pulse until finely chopped. In a large frying pan over medium-high heat, sauté onion in oil for 5 minutes until softened. Add mushrooms and cook for another 5 minutes until softened. Stir in garlic and thyme, cooking for 1 minute until fragrant. Pour in lentils, flaxseeds, and stock, bringing to a boil. Reduce heat and simmer for 5 minutes until most of the stock is absorbed. Transfer to a heatproof bowl and mix in mustard, breadcrumbs, salt, and pepper. Let it cool for 30 minutes before serving.
Preheat the oven to 200C/180C fan-forced and line 2 large baking trays with baking paper.
Divide the pastry sheet in half lengthwise to create two rectangles. Spoon ¼ of the mushroom mixture along one long edge of each rectangle. Roll up the pastry to seal the filling inside. Repeat the process with the remaining pastry and mushroom mixture. Cut each roll into 4 pieces. Place the rolls on the trays seam-side down. Brush the rolls with milk, sprinkle the seed mixture, spray with canola oil, and season generously with salt and pepper.
Bake rolls until pastry is golden and puffed, about 25 to 30 minutes. Let cool for 5 minutes before serving with tomato sauce.

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