These Veggie Sausage Rolls with mushrooms and lentils are a delicious, meat-free twist on a classic sausage roll. Packed with hearty ingredients like mushrooms, lentils, spinach, and cheese, these rolls are full of flavor and texture. They make a great snack, appetizer, or even a light meal. The puff pastry adds a crisp, golden shell that complements the savory filling, while sesame or poppy seeds on top add a nice crunch.
Ingredients:
For the Filling:
- 2-3 cloves garlic, crushed
- 1 onion, finely diced
- 1 tablespoon of freshly chopped thyme
- 2-3 tablespoons olive oil
- Salt and pepper (I use ½ teaspoon salt and cracked pepper)
- 500 grams finely diced mushrooms (regular, field, or button mushrooms, approx. 2 cups once diced/minced)
- 1 ¼ cups breadcrumbs (regular or panko)
- 2 cups of young spinach leaves, coarsely chopped
- 1 cup canned lentils (approx. 400g can, drained and rinsed)
- 1 ½ cups freshly grated tasty cheese
- ½ cup nutritional yeast flakes or vegetarian Parmesan cheese
- 1 egg (for the filling)
For Rolling:
- 3 sheets puff pastry, thawed
- 1 extra egg (for brushing)
- 2-3 tablespoons sesame seeds or poppy seeds
Instructions:
1. Prepare the Filling:
- In a spacious skillet, warm the olive oil over medium heat.
- Introduce the diced onion and cook for 2 to 3 minutes, stirring until it becomes tender and translucent.
- Add the crushed garlic and thyme, and continue to cook for another minute until fragrant.
- Add the finely diced mushrooms to the pan and cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and are cooked down.
- Season the mushroom mixture with salt and pepper, then add the roughly chopped spinach.
- Sauté until the spinach has fully wilted, which should take around 2 minutes.
- Take the mixture off the heat and let it cool for a few moments before proceeding.
2. Combine the Filling Ingredients:
- In a large mixing bowl, combine the cooked mushroom mixture, breadcrumbs, drained lentils, grated cheese, and nutritional yeast or Parmesan.
- Stir until well combined.
- Add the egg and mix thoroughly to bind the filling together.
3. Assemble the Sausage Rolls:
- Preheat the oven to 200°C (390°F) and line a baking tray with parchment paper.
- Cut each sheet of puff pastry in half to form two rectangles.
- Place a portion of the filling mixture along one long edge of each rectangle, shaping it into a log.
- Roll the pastry over the filling, sealing the edge by pressing lightly. Ensure the seam is on the bottom.
- Repeat with the remaining pastry and filling.
4. Prepare for Baking:
- Cut each roll into smaller, bite-sized pieces or leave them as larger rolls.
- Place the sausage rolls seam-side down on the prepared baking tray.
- Brush the tops with the beaten egg and sprinkle sesame or poppy seeds over the top for extra crunch.
5. Bake:
- Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crispy.
- Remove from the oven and allow to cool slightly before serving.
Conclusion:
These Veggie Sausage Rolls with mushrooms and lentils are a delicious, meat-free option that’s perfect for parties, snacks, or even a light lunch. The filling is rich with flavor from the mushrooms, lentils, and cheese, while the puff pastry gives them a delightful, crispy texture. These rolls are sure to impress both vegetarians and meat-eaters alike!
Veggie Sausage Rolls (Mushroom + Lentil)
Crispy puff pastry filled with a savory mixture ofmushrooms, lentils, spinach, and cheese, perfect as a vegetarian snack orappetizer.
Ingredients
For the Filling:
- 2-3 cloves garlic crushed
- 1 onion finely diced
- 1 tablespoon of freshly chopped thyme
- 2-3 tablespoons olive oil
- Salt and pepper I use ½ teaspoon salt and cracked pepper
- 500 grams finely diced mushrooms regular, field, or button mushrooms, approx. 2 cups once diced/minced
- 1 ¼ cups breadcrumbs regular or panko
- 2 cups of young spinach leaves coarsely chopped
- 1 cup canned lentils approx. 400g can, drained and rinsed
- 1 ½ cups freshly grated tasty cheese
- ½ cup nutritional yeast flakes or vegetarian Parmesan cheese
- 1 egg for the filling
For Rolling:
- 3 sheets puff pastry thawed
- 1 extra egg for brushing
- 2-3 tablespoons sesame seeds or poppy seeds
Instructions
Prepare the Filling:
- In a spacious skillet, warm the olive oil over medium heat.
- Introduce the diced onion and cook for 2 to 3 minutes, stirring until it becomes tender and translucent.
- Add the crushed garlic and thyme, and continue to cook for another minute until fragrant.
- Add the finely diced mushrooms to the pan and cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and are cooked down.
- Season the mushroom mixture with salt and pepper, then add the roughly chopped spinach.
- Sauté until the spinach has fully wilted, which should take around 2 minutes.
- Take the mixture off the heat and let it cool for a few moments before proceeding.
Combine the Filling Ingredients:
- In a large mixing bowl, combine the cooked mushroom mixture, breadcrumbs, drained lentils, grated cheese, and nutritional yeast or Parmesan.
- Stir until well combined.
- Add the egg and mix thoroughly to bind the filling together.
Assemble the Sausage Rolls:
- Preheat the oven to 200°C (390°F) and line a baking tray with parchment paper.
- Cut each sheet of puff pastry in half to form two rectangles.
- Place a portion of the filling mixture along one long edge of each rectangle, shaping it into a log.
- Roll the pastry over the filling, sealing the edge by pressing lightly. Ensure the seam is on the bottom.
- Repeat with the remaining pastry and filling.
Prepare for Baking:
- Cut each roll into smaller, bite-sized pieces or leave them as larger rolls.
- Place the sausage rolls seam-side down on the prepared baking tray.
- Brush the tops with the beaten egg and sprinkle sesame or poppy seeds over the top for extra crunch.
Bake:
- Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crispy.
- Remove from the oven and allow to cool slightly before serving.