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5 from 13 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
Cook Time45 minutes
Total Time1 hour
Course: Appetizer
Cuisine: American
Keyword: vegan sausage rolls
Servings: 8
Author: Vegan Richa

Ingredients

For the lentil mixture:

  • 1 teaspoon oil
  • 3/4 cup 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 can of lentils drained or 1 1/2 cups cooked brown or green lentils
  • 1/4 cup coarsely chopped walnuts chopped into small meal like pieces
  • 1 teaspoon lemon juice
  • 2 tablespoons finely chopped sun dried tomato

For the shell:

  • 9x9 inch or similar size sheet of vegan puff pastry many brands are accidentally vegan
  • water to seal
US Customary - Metric

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. Or freeze for months.
    Reheat: Reheat in the oven (5-6 mins) or air fryer (3-4mins) and they will get crisp again!
    Make ahead: You can freeze these sausage rolls before baking(when they are assembled and ready to bake). Then bake as needed.

Video

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

Calories: 324kcal | Carbohydrates: 32g | Protein: 9g | Fat: 18g | Saturated Fat: 3g | Sodium: 251mg | Potassium: 324mg | Fiber: 6g | Sugar: 3g | Vitamin A: 155IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 3mg