Beluga Lentils, green lentils, onions, mushrooms and quite a few spices. I made these for my first afternoon with friends since lockdown restrictions eased and they went down well.

Not-sausage rolls (V) (VG)

Not-sausage rolls (V) (VG)

Author
Prep time
20 Min
Cook time
20 Min
Total time
40 Min

Ingredients

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

Instructions

  1. Heat the butter in a pan. Add the onion and cook for 5-6 minutes.
  2. In another pan with no oil, cook the mushrooms on a medium-high heat for 4 mins to make them sweat and bring out the nutty flavour. Once done, add to the pan with the onion.
  3. Add the rest of the ingredients and cook on a low/medium heat for 15 minutes until it’s nice and thick.
  4. Preheat oven to 180°C/350°F or gas mark 4.
  5. 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 mix, 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 with the pastry.
  6. Brush the top with dairy-free milk and sprinkle some more mixed herbs on top.
  7. Put in the oven for 20-25 minutes until the tops are brown and crispy.
  8. Once cooked, allow to cool and cut into small slices.

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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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