Not sausage rolls
Not sausage rolls

Not-sausage rolls

Gina
Prep Time 20 mins
Cook Time 20 mins
Course Snack
Servings 4 people

Ingredients
  

  • 400 ml vegetable stock
  • 250 g beluga lentils (drained)
  • 120 g mixed variety mushrooms (chopped)
  • 30 g sunflower seeds (chopped)
  • 20 g plant-based butter
  • 1 large white onion (peeled and finely chopped)
  • 2 garlic cloves (crushed)
  • 1 tsp nutmeg
  • 1/2 tsp salt
  • 1 tsp paprika
  • 1/2 tsp marmite
  • 1/2 tsp mixed herbs
  • 1 block puff pastry

Instructions
 

  • Heat the butter in a pan that's on medium heat. Add the onion and cook for 5-6 minutes.
  • In another pan with no oil, cook the mushrooms on a medium heat for 4 mins to make them sweat and bring out the nutty flavour. Once done, add to the pan with the onion.
  • Add the rest of the ingredients and cook on a low/medium heat for 15 minutes until it's nice and thick.
  • Preheat oven to 180°C/350°F or gas mark 4.
  • Roll the pastry out into a long rectangle. In the middle of the rectangle place a line of the sausage roll mix. On one side of the pastry, brush some dairy-free milk down the side. Then, pull the other side of the pastry over the mix and use the milk to create a seal.
  • Brush the top with dairy-free milk and sprinkle some more mixed herbs on top.
  • Put in the oven for 20-25 minutes until the tops are brown and crispy.
  • Once cooked, allow to cool and cut into small slices.
Keyword vegan

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I’m Gina, a Scottish lass teaching myself how to cook great plant-based grub while learning about our food system.

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