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How to make Vegan 'sausage' rolls

Yield = 16
Prep time: 0:30
Cook time: 0:50
Total time: 1:20

Ingredients

  • 500g cup mushrooms
  • 1 tablespoon extra virgin olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tablespoon fresh thyme leaves
  • 400g can lentils, drained, rinsed
  • 1 tablespoon brown flaxseeds
  • 1/2 cup Massel beef style liquid stock
  • 2 teaspoons dijon mustard
  • 1 cup panko breadcrumbs
  • 2 sheets frozen puff pastry, partially thawed
  • 2 tablespoons almond milk
  • 2 tablespoons pepita and sunflower seed mix, roughly chopped
  • Canola oil spray
  • Tomato sauce, to serve

Method

  • Step 1 Place mushrooms in a food processor. Process until finely chopped. Heat oil in a large frying pan over mediumhigh heat. Add onion. Cook for 5 minutes or until softened. Add mushroom. Cook for 5 minutes or until softened. Add garlic and thyme. Cook for 1 minute or until fragrant. Add lentils, flaxseeds and stock. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until almost all the stock has evaporated. Transfer to a heatproof bowl. Add mustard and breadcrumbs. Season with salt and pepper. Stir to combine. Set aside for 30 minutes to cool.
  • Step 2 Preheat oven to 200C/180C fan-forced. Line 2 large baking trays with baking paper.
  • Step 3 Cut 1 pastry sheet in half to make 2 rectangles. Place ¼ of the mushroom mixture along 1 long edge of each rectangle. Roll up to enclose filling. Repeat with remaining pastry and mushroom mixture. Cut each roll into 4 pieces. Place, seam-side down, on prepared trays. Brush rolls with milk. Sprinkle with seed mixture. Spray with canola oil. Season well with salt and pepper.
  • Step 4 Bake rolls for 25 to 30 minutes or until pastry is golden and puffed. Set aside for 5 minutes to cool slightly. Serve rolls with tomato sauce.