These sausage rolls are a family favourite of ours. The “sausage” filling comes together with mushrooms, lentils, oats, pumpkin seeds, and some perfectly paired flavours. You’re going to want to make these not just for your little ones, but for yourself as well!
This recipe makes 12 large sausage rolls, so it is an excellent recipe to bulk cook and stock the freezer for quick and easy lunches or dinners.
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Vegan Sausage Rolls
Equipment
- food processor
Ingredients
- 1 large onion (roughly chopped)
- 300 g mushrooms
- 4 cloves garlic (or 1 tsp of garlic powder)
- 2 tbsp olive oil
- 1 x 400g can of brown lentils (drained & rinsed)
- 20 g nutritional yeast
- 1 tbsp soy sauce (omit if serving to babies under 12 months)
- 1 tsp dried oregano
- 1 tsp dried thyme
- 110 g rolled oats (or breadcrumbs)
- 75 g pumpkin seeds (can sub for walnuts or sunflower seeds)
- salt and pepper (few cracks, omit if serving to babies under 12 months)
For the pastry:
- 3 sheets puff pastry (check your brand is vegan)
- 1 tbsp soy milk (to brush)
Instructions
- Add the onion, mushrooms, and garlic to a food processor and blend until very finely diced (you can do this by hand if you prefer).
- Add the mushroom mix to a large frying pan with the olive oil and cook over medium-high heat for 5 minutes to cook off the onion and garlic.
- While the mushroom mix is cooking add the oats & pumpkin seeds to the processor and blend to a fine crumb, placing to the side to use later.
- Add the lentils, nutritional yeast, soy sauce, oregano, and thyme to the pan and cook for a further 5-10 minutes until most of the liquid is cooked away. Then add the oats and pumpkin seed mix and stir to combine, this will cause the mix to firm up and come together easily without falling apart. Remove from the heat to cool slightly (you don’t want it too hot or it will be hard to work with on the pastry).
- Preheat the oven to 200c/390f.
- Defrost the puff pastry sheets by placing them on the bench for 5 minutes until they are soft enough that you can cut them in to quarters (to create 12 rolls)
- Evenly add the filling in the middle of each square of pastry in a long sausage roll like shape, then roll and tuck the seam underneath the roll so it doesn’t open while baking.
- Place each roll on a baking sheet, brush the pastry with a little soy milk, score the tops, then bake for 25-30 minutes until golden.
- Remove from the oven and allow to cool before serving.
Storage
Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.Did you make this recipe?
Leave a comment below to let me know what your little one thought! Until next time, keep an eye on our Instagram page for our latest recipes and ideas.
6 Comments
For the lentils, if we don’t have easy access to canned, can we make a serving of green lentils at home? Not sure if green work well for this (I’ve only ever seen canned black here in the US). Thank you!!
Hi yes of course you can. Or sub with other beans like black beans, kidney beans, or chickpeas etc – just make sure to flatten them if serving to younger kids x
Delicious! I used a can of butter beans because that is what I had on hand. I also only had 2 pastry sheets so mine were a bit chubby!
Love that! I’ve used black beans in the past too. Any beans will work here really x
Both my kids (1 and 3) love these! 🙂
Amazing! So glad they like them x