Vegan recipes Veganuary 2022

Mushroom lentil and walnut sausage rolls


vegan sausage rolls on a plate

Prep time
45m active
1 hour inactive

Cooking time
30m

Serves
4 as a main / 12 as a snack


We saw vegan mushroom lentil and walnut sausage rolls on The Great British Bake Off 2021, and thought that they looked delicious. However, when we looked up their recipe, we were put off by the long list of ingredients and instructions. We didn’t want to buy a lot of ingredients we’d only use for one recipe.

We set to work making our own mushroom lentil and walnut sausage rolls, with what we’d seen on the show as inspiration. What follows is very definitely a ‘my take’ on the original recipe – it wears its influence on its sleeve, but is very much its own recipe.

These vegan sausage rolls came up completely delicious. So delicious, in fact, that we’re planning to make and eat them for Christmas dinner. Although they are not traditional, pastry feels festive and looks attractive, and these will be delicious with roasted potatoes, vegetables and gravy.

If nutrition information is your thing, I’ve included an approximation of this at the bottom of the page for the sausage rolls. If this is not for you, skip over this bit.

’d love to see your creations should you make this recipe – do go ahead and tag me @wholemealmum or #wholemealmum, so I can see!


Ingredients

vegan sausage roll ingredients
  • One sheet premade puff pastry (approx 375g)
  • 250g chestnut mushrooms
  • Half a cup of dried green lentils
  • One leek
  • 70g walnuts
  • 2-3tsp marigold vegan bouillon
  • Black pepper
  • 2-3 tsp rapeseed oil
  • 2 tbsp lemon juice
  • Half a cup of water
  • 2 tbsp soya milk, for brushing

Method

  1. Chop the leek and mushrooms finely
  2. Sauté the onions and mushrooms in the rapeseed oil until soft
  3. Meanwhile, cook the green lentils until soft but slightly firm (approx 20m)
  4. Drain the lentils, and add to the pan with the half cup of water, stock powder, and lemon juice
  5. Add black pepper to taste
  6. Leave the mixture to simmer for approx 10minutes
  7. Remove half of the mix from the pan, and blend smooth with a hand blender
  8. Add the blended mixture back to the pan, and simmer again until the mixture is the texture of pate
  9. Allow the mixture to cool completely in the pan
  10. Take the pastry out of the fridge, unroll it, and slice it into four strips along the long edge with a sharp knife
  11. Divide the mixture into four, and put this down the middle of the pastry strips, leaving a filling-free margin down either side
  12. Wet your fingers with water, and pat the water down one edge of the sausage roll
  13. Fold the other edge of the pastry over, and push down with your fingertips so that there is a seam on one side. Press down using the prongs of the fork along this edge to make it look attractive
  14. Repeat the process with the remaining three strips of pastry
  15. Cut each long sausage roll into four (to make a total of 16 sausage rolls).
  16. Cut deep diagonal slashes into the top of each sausage roll
  17. Brush the tops of the sausage rolls with soya milk. This will make the sausage rolls shiny when they bake
  18. Place the sausage rolls on a lined baking tray. Bake for approx 25m in a fan oven heated to 170°C fan / non-fan oven at 190°C
  19. Alternatively, place the sausage rolls in a single layer on a tray and freeze before baking. The sausage rolls cook for half an hour from frozen, at 170 degrees fan / 190 non fan.

Mushroom lentil and walnut sausage rolls

Tasty sausage rolls perfect for vegans and non-vegans
Prep Time 1 hr 45 mins
Cook Time 30 mins
Servings 4

Ingredients
  

  • 1 sheet premade puff pastry (approx 375g)
  • 250 g chestnut mushrooms
  • 0.5 cup dried green lentils 
  • 1 leek
  • 70 g walnuts
  • 2-3 tsp rapeseed oil
  • 2 tbsp lemon juice 
  • 125 ml water
  • 2 tbsp soya milk, for brushing

Instructions
 

  • Chop the leek and mushrooms finely 
  • Sauté the onions and mushrooms in the rapeseed oil until soft
  • Meanwhile, cook the green lentils until soft but slightly firm (approx 20m)
  • Drain the lentils, and add to the pan with the half cup of water, stock powder, and lemon juice
  • Add black pepper to taste 
  • Leave the mixture to simmer for approx 10minutes 
  • Remove half of the mix from the pan, and blend smooth with a hand blender 
  • Add the blended mixture back to the pan, and simmer again until the mixture is the texture of pate
  • Allow the mixture to cool completely in the pan 
  • Take the pastry out of the fridge, unroll it, and slice it into four strips along the long edge with a sharp knife 
  • Divide the mixture into four, and put this down the middle of the pastry strips, leaving a filling-free margin down either side 
  • Wet your fingers with water, and pat the water down one edge of the sausage roll
  • Fold the other edge of the pastry over, and push down with your fingertips so that there is a seam on one side. Press down using the prongs of the fork along this edge to make it look attractive
  • Repeat the process with the remaining three strips of pastry
  • Cut each long sausage roll into four (to make a total of 16 sausage rolls). 
  • Cut deep diagonal slashes into the top of each sausage roll
  • Brush the tops of the sausage rolls with soya milk. This will make the sausage rolls shiny when they bake 
  • Place the sausage rolls on a lined baking tray. Bake for approx 25m in a fan oven heated to 170°C fan / non-fan oven at 190°C
  • Alternatively, place the sausage rolls in a single layer on a tray and freeze before baking. The sausage rolls cook for half an hour from frozen, at 170 °C fan / 190°C non-fan. 
vegan sausage rolls on a plate

Nutrition

Given for the whole recipe / per sausage roll

  • Energy: 2399kcal / 200kcal
  • Protein: 72.7g / 5.2g
  • Carbohydrate: 254.9g / 21.2g
  • Fat: 119.9g / 10g

wholemealmum

Mother of a baby girl, born in July 2021. Finding my way with it all. Recipes, parenting, and walking.

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