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    Home » Appetizer Recipes

    Vegan Lentil Sausage Rolls

    Published: Mar 6, 2022 by Richa 25 Comments

    Jump to Recipe   Print Recipe

    Vegan Lentil Sausage Rolls – savory rolls filled with delicious vegan lentil sausage. This is the perfect appetizer or snack when served with marinara. Soy-free. Glutenfree & nut-free option.

    overhead shot of vegan sausage rolls next to a small dish with tomato sauce

    These delicious and easy homemade vegan sausage rolls feature a savory herby lentil sausage filling encased in a golden, flaky vegan puff pastry. These rolls come together in minutes and need just seven ingredients. They make a fun addition to a lunchbox, and are can be made gluten-free, soy-free and nut-free.

    vegan sausage rolls with vegan puff pastry next to a side dish with tomato sauce

    These meatless vegan sausage rolls are just perfect as an appetizer, as a party food ( hello, St Patricks Day) as a savory snack or even as lunch. They bake up crispy and crunchy and incredibly savory, and I bet you won’t be able to stop after one.

    why you’ll love these vegan sausage rolls!

    • They are easy to put together
    • the lentil sausage filling is delicious and versatile
    • These rolls are Soyfree and They can easily be made Nutfree
    • Kids love these as they are easy to pack into lunch boxes or grab on the go!

    vegan sausage rolls with a small dish of tomato sauce

    Is Puff Pastry Vegan?

    Puff Pastry — flaky, buttery goodness and obviously not always vegan. In fact, puff pastry is traditionally made with butter  and usually brushed with egg before baking.

    However, many store-bought puff pastries are made without dairy or egg because it makes them more shelf-stable so check your grocery stores for those accidentally vegan puff pastry.

    a plate of vegan sausage rolls with a small dish of tomato sauce

    More Vegan Party Food

    • Vegan Pizza Rolls
    • Beer battered Bbq cauliflower 
    • Spinach pinwheels 
    • Chickpea Pinwheels
    • Pumpkin Cornbread
    • Pull-Apart Pizza Bread
    • Samosa potato pinwheels
    • Nashville hot Cauliflower

    Recipe Card

    Print Recipe
    5 from 8 votes

    Vegan Lentil Sausage Rolls

    Vegan Lentil Sausage Rolls - savory bread rolls filled with delicious vegan lentil sausage. This is the perfect appetizer or snack when served with marinara. Soy-free. Glutenfree & nut-free option
    Prep Time15 minutes mins
    Cook Time45 minutes mins
    Total Time1 hour hr
    Course: Appetizer
    Cuisine: American
    Keyword: vegan sausage rolls
    Servings: 8
    Calories: 324kcal
    Author: Vegan Richa

    Ingredients

    For the lentil mixture:

    • 1 teaspoon oil
    • 3/4 cup (120 g) chopped red onion
    • 1 teaspoon coarsely crushed fennel seeds
    • 1 teaspoon oregano
    • 3/4 teaspoon thyme
    • 1 teaspoon basil
    • 1/2 teaspoon sage
    • 1 teaspoon garlic powder
    • 3/4 teaspoon onion powder
    • 1/2 teaspoon salt or use depending on the salt content of the lentils
    • 1 teaspoon smoked paprika
    • 1/4 teaspoon black pepper
    • 15 ounce (430 g) can of lentils drained or 1 1/2 cups cooked brown or green lentils
    • 1/4 cup (30 g) coarsely chopped walnuts chopped into small meal like pieces
    • 1 teaspoon lemon juice
    • 2 tablespoons finely chopped sun dried tomato

    For the shell:

    • (320 g) 9x9 inch or similar size sheet of vegan puff pastry many brands are accidentally vegan
    • water to seal

    Instructions

    • Make the filling: Heat a skillet over medium heat. Add the oil. Once the oil is hot, add the onion and a pinch of salt and cook until the onion is nicely golden.
    • Add lentils, sun dried tomatoes, walnuts, lemon juice, and mix in. Then add in all of the dry herbs and spices and mix in.
    • Press and mix and mash some of the lentils. If the mixture is drying out too much, add in 1-2 tablespoons of vegetable broth. cook for 5-7 minutes total
    • Mash some of the lentils so that half of the mixture is mashed.
    • Make the rolls : Thaw your puff pastry if you haven't already. Then roll it out to at least 1 1/2 times its size. Then cut it into 2-3 inch by 5 inch rectangles.
    • Shape about 3 tablespoons or more of the lentil filling into the sausage that fits your puff pastry cut outs. If it's not sticking really well, then mash some more lentils. If it's too moist, then add in 2-3 tbsp breadcrumbs, mix and make mini sausagey logs. They don't have to be absolutely well-formed because the puff pastry is going to hold them together.
    • Place a log in the rectangle. Roll the puff pastry and then seal the edge with a little bit of water. Use a pizza cutter or a kitchen scissor to make a vent in each of the rolled sausages.
    • Place the sausage rolls seam side down on a parchment lined baking sheet.
    • Bake at 400 degrees Fahrenheit (205 c) for 18-20 minutes or until golden brown. You can also brush a little bit of vegan butter on top so that the rolls brown even more.
    • Remove from the oven.Let cool for a few minutes and then serve with marinara!
    • Storage: Store on the counter for a few hours or refrigerate for upto 3 days.
      Make ahead: You can freezs these sausage rolls before baking(when they are rolled out and ready to bake). Then bake as needed.

    Notes

    To make this gluten-free, use a gluten-free pie crust, pizza crust or other gluten-free biscuit crust to make the shell.
    You can also just make this into a one big crust covered pie. ESP if using a gluten-free crust which is not that pieable or a wellington
    Nutfree : omit the walnuts and use Cornell chopped pumpkin seeds or just omit and don’t substitute

    Nutrition

    Nutrition Facts
    Vegan Lentil Sausage Rolls
    Amount Per Serving
    Calories 324 Calories from Fat 162
    % Daily Value*
    Fat 18g28%
    Saturated Fat 3g19%
    Sodium 251mg11%
    Potassium 324mg9%
    Carbohydrates 32g11%
    Fiber 6g25%
    Sugar 3g3%
    Protein 9g18%
    Vitamin A 155IU3%
    Vitamin C 3mg4%
    Calcium 32mg3%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

    a platter with vegan sausage rolls next to a small dish with tomato sauce
    Ingredients:

    • Lentils are the base of the filling
    • sauteed red onions add some umami flavor
    • sausage spices: salt, sage, garlic, and onion powder smoked paprika, black pepper, fennel seeds, oregano, thyme and basil
    • chopped walnuts provided texture
    • lemon juice adds freshness and reduces the lentil flavor
    • finely chopped sun-dried tomatoes add some more umami to the filling
    • for the pastry case, we use vegan puff pastry

    Tips:

    • To make these sausage rolls gluten-free, use a gluten-free pie crust, Glutenfree pizza crust , or other gluten-free biscuit crust to make the shell.
    • You can also just make this into one big crust-covered lentil pie. This will be easier if using a gluten-free crust which is not that pliable.
    • You can also turn this into a wellington. Check out my vegan wellington for the folding technique.
    • nut-free: omit the walnuts and use coarsely chopped pumpkin seeds or just omit and don’t substitute.
    • Check the texture of your sausage filling. Your lentil mixture might be a tad too moist – it depends on the type of lentils you used. You can add in 2-3 tablespoons of breadcrumbs to reduce the moisture.

    ingredients on a marble countertop

    How to make Vegan Sausage Rolls:

    sauteeing pan with diced fried red onions

    Heat a skillet over medium heat. Add the oil. Once the oil is hot, add the onion and cook until the onion is nicely golden.

    brown lentils and diced onions in a white sauteeing pan

    Add lentils, sun-dried tomatoes, walnuts, lemon juice, and mix in. Then add in all of the dry herbs and spices and mix

    spices being sprinkled over brown lentils in a sauteeing pan

    Press and mix and mash some of the lentils. If the mixture is drying out too much, add in 1-2 tablespoons of vegetable broth. continue to cook for 5-7 minutes.

    lentils and spices in a sauteeing pan

    Mash some of the lentils so that half of the mixture is mashed.


    mashed lentils and sauteed onions in a white sauteeing pan

    If the mixture is too moist(it depends on the type of lentils you used) you can add in 2-3 tablespoons of breadcrumbs. Add these later when you try to make the lentils into a sticky sausage filling and feel that they are too moist

    lentils sausage stuffing being scooped on puff pastry

    thawed puff pastry being rolled out on a marble countertop

    Thaw your puff pastry if you haven’t already. Then roll it out to at least 1 1/2 times its size. Then cut it into 2-3 inch by 5 inch rectangles.

    Shape about 3 tablespoons or more of the lentil filling into the sausage that fits your puff pastry sheet. If it’s not sticking really well, then mash some more lentils. If it’s too moist, then add in some breadcrumbs then make those mini sausagey logs. They don’t have to be absolutely well-formed because the puff pastry is going to hold them together.

    a vegan sausage roll on parchment paper

    Place a log in the rectangle. Roll the puff pastry and then seal the edge with a little bit of water. Use a pizza cutter or a kitchen scissor to make a vent in each of the rolled sausages.

    vegan sausage rolls on a sheet of parchment paper

    Place the sausage rolls closed side down on a parchment lined baking sheet.

    vegan sausage rolls on parchment paper

    Bake at 400 degrees Fahrenheit (205 c) for 18-20 minutes or until golden brown. You can also brush a little bit of vegan butter on top so that the rolls brown even more.

    Remove from the oven. Let it cool for a few minutes and then serve with marinara!

    Storage and Make ahead

    Storage: Store on the counter for a few hours or refrigerate for upto 3 days.

    Make ahead: You can freezs these sausage rolls before baking(when they are rolled out and ready to bake). Then bake as needed

    vegan sausage rolls next to a small dish of tomato sauce

     

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    1. Lea

      February 17, 2023 at 6:34 pm

      Its been almost a year since I posted that I would try this recipe….Your Lentil Wellington is one of my favourite recipes….I made these sausage rolls today….at least, I made the filling and put it into individual tart shells. The herb and spice mixture packs a lot of great flavour………Most definitely will make this again and again……just like your ….

      Reply
    2. Kay

      February 13, 2023 at 12:56 pm

      I would like to make the puff pastry myself

      Reply
    3. C

      December 22, 2022 at 5:02 pm

      Do these need to be thawed before baking after freezing? Any adjustments to time if baking from frozen? Thanks!

      Reply
      • Vegan Richa Support

        December 23, 2022 at 4:01 pm

        There is no need to thaw first. Bake from frozen and increase the cooking time from 18-20 minutes to 25-35 minutes.

        Reply
    4. Christen

      April 13, 2022 at 6:58 pm

      5 stars
      The 1st time I made this I followed the recipe, the 2nd time I had 8oz of Trader Joe’s pre-cooked beluga lentils leftover from another recipe and added 8oz of crimini mushrooms that I minced using a food processor and it came out deliciously! I prefer a mushroom gravy with this.

      Reply
      • Vegan Richa Support

        April 15, 2022 at 6:54 pm

        it’s a nice compliment to them, right?

        Reply
    5. Jacque

      April 04, 2022 at 8:06 am

      5 stars
      I’ve made these twice now and they are GOOD! Don’t be afraid to add extra water/stock to keep things moist. Very easy to form into little sausage shapes and like others have said, the flavor is spot on!!!

      Reply
      • Richa

        April 04, 2022 at 11:04 am

        Awesome!!

        Reply
    6. Barbara Karseb

      March 24, 2022 at 9:34 am

      5 stars
      I made the recipe into a Wellington – it was delicious!! It was beautiful as a presentation meal – although I just made it for dinner. My husband devoured it and, I will admit, I was close behind him. The only change I made was I doubled the walnuts and subbed cooked potatoes for the sun-dried tomatoes as they are not much liked by the other half in this house. Otherwise – a superb recipe – like always. Thank you!

      Reply
      • Vegan Richa Support

        March 25, 2022 at 2:26 pm

        oh! fancy

        Reply
    7. Victoria K

      March 15, 2022 at 12:59 pm

      Ok my first mistake before even making these is getting hubby to pick up phyllo instead of puff pastry. OOPS! Gonna try it in the phyllo. Really hoping it works! Guess they’ll be like little spanakopita sausage packets! Interesting!

      Reply
      • Vegan Richa Support

        March 16, 2022 at 1:29 pm

        lol

        Reply
    8. Rose

      March 07, 2022 at 12:18 pm

      5 stars
      Hi Richa – I made your “sausage” today and as another commenter said, the flavours are spot on – well done you!! I’m not vegan, rather lacto ovo vegetarian, so after it was cooked and cooled, I added an egg and some bread crumbs to bind, formed into patties and pan fried until golden. Delicious! I plan to use this in omelettes and/or maybe on a toasted English muffin with an egg. Thanks so much!

      Reply
    9. Kimberly Burke

      March 06, 2022 at 5:25 pm

      5 stars
      I used dried lentils 1/2 cup to 1 cup water in the rice cooker. I used pizza crust because I know how to make it and it’s a bit healthier than the other options. The flavors were right on! We really enjoyed them. I tried a few sauces. A tomato base and vegan cheese sauce . Also made a gravy for a breakfast option.

      Reply
      • Richa

        March 06, 2022 at 7:10 pm

        Awesome!!

        Reply
    10. Deirdre

      March 06, 2022 at 4:47 pm

      These sound amazing – can’t wait to make them! Any ideas for sauce or condiments other than marinara?

      Reply
      • Richa

        March 06, 2022 at 7:10 pm

        Cheese sauce or gravy or even a spicy chili garlic sauce

        Reply
    11. Nonnie

      March 06, 2022 at 3:21 pm

      Do you think this would work as the filling for puff pastry cups? I’ve got some puff pastry cups in my freezer I’ve been looking to do something with. Either way, looks delicious; I bet it would work extra well with some chopped mushrooms mixed in. Thanks so much!

      Reply
      • Richa

        March 06, 2022 at 7:11 pm

        Yes. Just cover the lentils witb some cheese or sliced jalapeño or something so they don’t fry out too much

        Reply
    12. Lea

      March 06, 2022 at 11:49 am

      Mar 6/22- I love your Wellington recipe and usually make it as sausage rolls. I definitely will be making this sooner rather than later….

      Reply
      • Richa

        March 06, 2022 at 7:11 pm

        Awesome

        Reply
        • Mrs E

          March 07, 2022 at 2:12 pm

          Do you think this would be good in a poblano pepper? How much does this make quantity wise? Do you have a sauce recipe that would compliment this recipe?

          Reply
          • Richa

            March 07, 2022 at 3:03 pm

            Sure. It makes 1.75 cups of filling.you can make a smoky tomato sauce like a tomato enchilada sauce to serve with.

            Reply
    13. arj

      March 06, 2022 at 6:18 am

      I am allergic to walnuts. Do you think pecans would be a similar substitute? Thank you.

      Reply
      • Richa

        March 06, 2022 at 8:35 am

        Yes use pecans

        Reply

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