Veggie Sausage Rolls Recipe (Mushroom + Lentil)
You will love this flavour-packed veggie sausage roll recipe! Encased in flaky golden puff pastry, these vegetarian sausage rolls are filled with a delicious savoury mushroom, lentil and cheese filling. They are perfect for adding to lunchboxes or serving at parties. And they keep well in the freezer, making them a great make-ahead meal.
Servings: 36 small sausage rolls
Calories: 125kcal
Ingredients
For the filling
- 2-3 cloves garlic crushed
- 1 onion finely diced
- 1 tablespoon fresh thyme or dried
- 2-3 tbsp olive oil
- salt and pepper I use ½ tsp salt and some cracked pepper
- 500 grams finely diced mushrooms regular, field or button mushrooms. Once diced/minced, they will make about 2 cups.
- 1 ¼ cup breadcrumbs regular or panko
- 2 cups baby spinach leaves roughly chopped
- 1 cup canned lentils approx 400 gram can
- 1 ½ cups tasty cheese freshly grated
- ½ cup nutritional yeast flakes or parmesan/vegetarian parmesan cheese
- 1 egg
For rolling
- 3 sheets puff pastry
- extra egg, for brushing
- 2-3 tablespoons sesame seeds or poppy seeds
Instructions
- Pre-heat the oven to 180 °C (356 F) and line two oven trays with baking paper. Set the frozen puff pastry aside on a bench to thaw while you prepare the filling.
- Place the mushrooms in a food processor and blitz until they are very finely chopped/minced.
- Place the garlic, onion, thyme and olive oil into a medium frying pan with the salt and pepper and fry over medium heat for 2-3 minutes, until fragrant. Add the mushrooms and stir over medium-high heat until tender and until some of the liquid reduces.
- Place the mushroom mixture into a large mixing bowl with the other filling ingredients. Using your hands or a large spoon, mix the ingredients together until completely combined.
To roll
- Place the thawed puff pastry squares on a board and cut each sheet in half through the middle, making six pastry rectangles.
- Divide the filling evenly between each of the pastry rectangles, using your hands to mould a sausage shape length-ways along the middle. (see images above).
- Brush a little beaten egg along the long edge of the pastry and then roll pastry over the filling, sealing the ends by gently pressing them together.
- Brush the top of each roll and sprinkle with sesame seeds. Using a sharp knife, cut each roll into 6 portions (or to desired sizes) and place them onto the prepared baking trays.
- Bake for around 35 minutes, or until the pastry is golden and flaky.
- Serve while hot with some tomato sauce or homemade chutney. Enjoy!
Air Fryer Instructions
- Follow the steps above to make and cut the sausage rolls.
- Lightly spray your air fryer basket with a little oil spray. Place the sausage rolls in your air fryer basket, making sure there is enough room between the sausage rolls to puff up and expand slightly. You may need to cook in batches to ensure there is enough room.
- Air fry at 200C/392F for around 15 minutes, or until puffed and lightly golden. Cooking times will vary depending on the size and brand of your air fryer. So check the first batch to get an idea of cooking times for further batches.
- Serve while hot with some tomato sauce or homemade chutney. Enjoy!
Notes
- Puff pastry sheets – I use store-bought frozen puff pastry. In Australia, puff pastry comes frozen, in square sheets that are around 25cm (10 x 10 “). Allow the pastry to thaw on the bench while you prepare the filling, as it will soften as it thaws and becomes easier to roll. You can find puff pastry in the frozen section in supermarkets and grocers.
- Storage – keep the leftover rolls in an airtight container in the fridge for up to 3 days. Alternatively, freeze them for up to 3 months. Separate any layers with baking paper before freezing, and thaw them overnight in the fridge when required. To re-heat, place them into an air fryer at 200 C/392 F for around 5 minutes (add another 5 minutes if re-heating from frozen), or bake them in the oven at 180C/356F for around 10 minutes, or until heated through.
- For a healthier option, try using mountain bread in place of the puff pastry.
- Need gluten free sausage rolls? You can replace the puff pastry for a gluten free version and use gluten free breadcrumbs.
- Don’t add too much filling to the pastry, as they will be difficult to seal securely. Be sure to seal the edges with a little egg wash and pinch the seams together. Place the sausage rolls with the join/seam side facing down onto the tray. This will stop them from splitting open while baking.
- This recipe can be easily multiplied and made in bulk to save time on dinners or for entertaining.
- To make these rolls vegan, you will need to use a vegan puff pastry and omit the egg from the filling (this will work fine, the filling will just be a little looser). The cheese can be swapped for shredded vegan cheese. And you can also use a plant-based milk to seal the sausage rolls and to use as a glaze over the top, rather than a beaten egg.
- Please note that the nutrition information is based on the rolls being cut into 36 pieces, with one roll being one serve. The nutritional information is an estimate only and does not take into account any additional sides served with the rolls. Depending on the sizes you cut the rolls into, nutritional values will vary.
- This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.
Nutrition
Calories: 125kcal | Carbohydrates: 11g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 94mg | Potassium: 113mg | Fiber: 1g | Sugar: 1g | Vitamin A: 204IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg