Being vegan doesn’t mean you have to miss out on all the delicious, nostalgic treats from your childhood. It does mean you get to enjoy healthier, filling versions of the same thing that are not made from the worst kind of meat available. This sausage roll recipe is filled with a lentil and mushroom mince that resembles a meaty flavour, for those of you like me who unashamedly love the cheap, yet delicious meaty texture that isn’t actually like meat at all.
This recipe is so much fun to prepare and receives complements from even the original sausage roll eaters. Give it a try for your next party or lunch nibbles!
The tomato relish recipe I have included below is also a healthier version of tomato sauce and is the perfect condiment to your rolls. Leave behind the added salt, sugar, preservatives and other nasties and try this fresh, tangy winner! The relish can be kept in the fridge for over two weeks.
Ingredients
Sausage rolls
4 sheets of vegan puff pastry
2 cups of dry lentils
4 cups of water
1 large red onion
2 cloves of garlic
200g mushrooms ( I used white button)
1/2 cup tomato paste
3 tbsp ground flaxseed
3 tbsp nutritional yeast (optional)
1 tbsp smokey paprika
1 tsp tumeric
1 tsp cumin
salt and pepper to taste
1/4 cup almond milk (for topping)
sesame seeds (for topping)
Tomato relish ingredients
8 large vine ripe tomatoes
1 red onion
1 cove of garlic
1/2 cup apple cider vinegar
1 tbsp balsamic vinegar
1 tbsp coconut sugar (brown sugar or maple will also work)
1/2 cup water
Recipe
Makes about 20 bite size sausage rolls
Thaw four sheets of vegan puff pastry and line three baking trays with baking paper. Preheat oven to 180 degrees (355 F).
Rinse lentils and add them to a sauce pan with water. Boil until soft (15 -20 mins).
In a non-stick fry pan, saute (using a bit of water, stock or olive oil) chopped red onions, garlic and spices until the red onion is soft. Add in roughly chopped mushrooms and continue stirring for 3 minutes. Next, add cooked lentils, tomato paste, nutritional yeast if using and flaxseeds and mix through until a nice thick mixture has formed. Season with salt and pepper to taste. Set aside to cool.
Once the lentil mixture has cooled, lay out a sheet of puff pastry on a chopping board. Cut the pastry length ways with a knife. Using one half of the pastry, scoop the lentil mixture into a line in the centre of the pastry half. Using a pastry brush if you have one (or just use your finger), brush the almond milk across the edge of the pastry closest to you. Pick up the far side of the pastry and roll it over the mixture and seal to close. The almond milk will help it stick. Brush the top of the pastry with almond milk and sprinkle with sesame seeds. Cut the roll into bite sized pieces and place on your baking tray. Repeat with remaining pastry and lentil mix.
Bake sausage rolls in the oven for 20 mins. Serve hot with your favourite sauce or try the recipe below for zingy delicious tomato relish.
Relish recipe (makes two jars of relish)
Rinse and roughly chop tomatoes and add them to a saucepan along with all other ingredients. Mix ingredients together.
Cook on low heat for about an hour until the liquid has reduced to a sweet thick consistency that resembles jam.
Poor into two jars and refrigerate. Serve with your sausage rolls, with avocado and rocket on toast, in toasted sandwiches, with curries or anything that needs an extra zing of flavour!
Enjoy!
