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)
Author
KuriusPrep time
20 MinCook time
20 MinTotal time
40 MinIngredients
- 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
- Heat the butter in a pan. Add the onion and cook for 5-6 minutes.
- 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.
- 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 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.
- 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.
I’m Gina, a Scottish lass teaching myself how to cook great plant-based grub while learning about our food system.
