MUSHROOM + LENTIL SAUSAGE ROLLS
Mushroom and Lentil Sausage Rolls Worthy of a Celebration
The vegan rolls are simply irresistible - I challenge you not to eat one straight from the oven (although I do advise awaiting a few minutes to allow them to cool)… Made with caramelised mushrooms, onions and puy lentils, cashews to add a subtle creaminess and texture. Wrapped in golden flaky pastry and topped with sesame seeds. Perfect for a picnic to enjoy with friends or as an appetiser for a family celebration - pleasing vegans, vegetarians and meat-eaters a-like.
This recipe uses ready rolled puff pastry (no judgement here) - but feel to make your own. If you’re vegan - check the ingredients as many of the store brought ready made puff pastry is actually vegan.
Mushroom and Lentil Sausage Rolls Recipe
Ingredients
Ready rolled puff pastry (375g)
1 red onion (finely diced)
2 garlic cloves (crushed)
300g chestnut mushrooms
7g dried porcini mushrooms
100g cashew nuts
250g puy cooked lentils (I used Merchant Gourmet) - https://www.merchant-gourmet.com/collections/pulses-grains/products/puy-lentils
6 sprigs of thyme
2 tbsp tamari
3 tbsp almond milk
1 tsp agave syrup
1 tbsp olive oil
1 tbsp sesame seeds
Salt and pepper to taste
Method
Pre-heat the oven to 200°C/180°C fan/425°F/Gas 6.
Place the porcini mushrooms in a bowl and cover with boiling water. Leave to the side for 10 minutes to allow them to rehydrated.
Add the olive oil into a large pan. Add the onions and garlic and cook over a medium heat for 5-8 minutes (until the onions have softened).
Whilst the onions and garlic are cooking, pulse the mushrooms in a blender (alternatively finely dice). Add the mushrooms into the pan and cook for a further 5 minutes.
Drain the porcini mushrooms and finely dice. Add to the pan along with the tamari, and leaves from the thyme sprigs. Cook over a medium heat until the liquid has evaporated.
Add the cashew nuts to the blender and pulse until the nuts resemble breadcrumbs.
Once the liquid has evaporated, add the cashews and the lentils. Season and cook for a further 5 minutes. Take off the heat and leave to cool for a few minutes.
Cut the pre-prepared puff pastry in half length ways to create 2 long rectangles. Spoon the mushroom mixture slightly off centre down each of the rectangles. Use 1 tbsp of almond milk to lightly moisten the long edge of the pastry. Wrap the short side of the pastry around the filling and then wrap the long side around the filling and over the top of the short side to close.
Roll the rectangles over (so the fold is underneath) and cut each rectangle into 8 rolls. Mix together the almond milk and agave syrup to make a glaze. Use a pastry brush to coat each of the rolls. Sprinkle with sesame seeds.
Place the rolls onto 2 lined baking trays and pop in the oven for 20-25 minutes (until golden).
Leave to cool slightly before serving!
