A plant-based alternative to the classic sausage roll, guaranteed to satisfy even the toughest of critics.
Preparation time: 30 minutes
Cooking time: 25 minutes
Total time: 55 minutes
Servings: 24 rolls
Ingredients 2 x 400g tinned lentils thoroughly rinsed and drained 1 1⁄4 cups rolled oats 1 1⁄2 cups vegetable stock 2 bay leaves 1 cup grated carrot 1 medium brown onion finely chopped 1⁄4 cup breadcrumbs 1 tbsp tamari or soy sauce
2 tbsp tomato sauce 1 tbsp ground linseeds 1 tbsp vegan Worcestershire sauce (normal Worcestershire usually contains anchovies) 1⁄2 tsp blackstrap molasses 1 tbsp Italian dry mixed herbs 1 tbsp nutritional yeast 1 tsp sea salt 1⁄4 teaspoon black pepper 4 sheets vegan puff pastry 2 tbsp oat milk (or your choice of plant-based milk) Sesame seeds to sprinkle to top
Preheat oven to 220 degrees Celsius and line 2 x flat baking trays with ovenproof paper.
Place rinsed and drained lentils in saucepan on medium heat with oats, vegetable stock and bay leaves. Stir until the mixture thickens.
Remove puff pastry from freezer to start thawing. (doing this step too early will make the pastry too soft and hard to work with).
Remove and discard bay leaves. Add all remaining ingredients (except for the pastry, oat milk and sesame seeds). Stir well on low heat until ingredients are combined, and mixture resembles a mince consistency.
Cut each pastry sheet in half (creating 8 rectangle pieces). Divide the mixture filling evenly and place down the centre of each sheet. Brush one side of the pastry with oat milk and roll the unbrushed side into the centre over the filling. Roll the brushed side over to join the ends and lightly press along the join to help seal the rolls. Brush the top of each roll with oat milk and sprinkle with sesame seeds.
Cut each roll into three pieces and place on baking tray. Bake for 20-25 minutes or until golden in colour.
This recipe is brought to you by one of our incredible volunteers, Michelle Lipscomb.