These vegan sausage rolls are little pockets of deliciousness! Made with a savory spiced mix of lentils and walnuts wrapped in flaky puff pastry. A delicious meatless snack that's perfect for dipping.
- 1 tablespoon olive oil (or high-heat oil of choice)
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 ½ cups cooked brown lentils*
- ½ cup chopped walnuts
- 3 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
- 1 teaspoon red wine vinegar
- Salt, to taste
- 2 sheets (about ½ pound or 240 grams) vegan puff pastry
- 2 tablespoons unsweetened non-dairy milk
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Preheat the oven to 400°F and line a couple of baking sheets with parchment paper.
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Coat the bottom of a large skillet with the oil and place it over medium heat.
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When the oil is hot, add the onion. Cook the onion, stirring frequently, until it softens and begins to brown, about 10 minute.
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Add the garlic and continue cooking and stirring until it becomes very fragrant, about 1 minute.
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Stir in the lentils, walnuts, soy sauce, maple syrup, black pepper, smoked paprika, thyme, and red wine vinegar.
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Continue cooking and stirring the mixture for 1 to 2 minutes, just until most of the liquid dries up. Remove the skillet from heat.
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Arrange a sheet of puff pastry extending away from you on a lightly floured work surface. Use a rolling pin to roll it into a 10 x 14 inch rectangle.
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Use a knife to cut the rectangle in half, lengthwise.
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Spoon a quarter of your lentil filling along the center of each puff pastry strip.
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Brush some water along the edge of one of your puff pastry strips, then begin rolling the other edge over the filling. Roll tightly and press the wet edge into the side of the roll to create a seal.
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Transfer the roll to one of the baking sheets, placing it seam side down.
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Repeat the rolling process using the other puff pastry strip, then repeat the entire process using a second puff pastry sheet and the remaining filling. Place two rolls on each baking sheet.
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Use a knife to cut each roll into 1 ½ inch sections (or longer ones, if you prefer).
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Brush the rolls with non-dairy milk.
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Place the baking sheets into the oven and bake the rolls until golden and puffy, about 22-24 minutes.
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Transfer the baking sheets to cooling racks and let the rolls cool slightly before separating them (use a knife if needed), and serving.
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Serve with ketchup or dipping sauce of choice.
*To cook your lentils, place 1 heaping cup of dried lentils in a saucepan and cover them with water. Place the pot over heat and bring the water to a boil. Lower the heat slightly and cook the lentils at a rolling boil until tender, about 25 minutes.