Nuts2

Vegan nutty sausage rolls

Golden pastry wrapped around a savoury nut medley, vegetable and herb filling

By , 03 December 2019

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Vegan nutty sausage rolls
  • 1 Hour 20 Mins

  • Serves: 12

Nutritional Info
Each 120 serving contains
  • Energy

    1064KJ

    254KCAL

    13%
  • Fat

    15.6g

    med

    22%
  • Saturates

    4.7g

    med

    24%
  • Sugars

    2.5g

    low

    3%
  • Salt

    0.38g

    med

    6%
of your reference intake.
Typical energy values per 100: 887kJ/212kcal.
Ingredients
  • 1 onion, chopped
  • 2tbsp rapeseed oil
  • 3 cloves garlic, crushed
  • 2 sprigs rosemary, chopped
  • 250g chestnut mushrooms, chopped
  • 1 carrot, grated
  • 390g tin green lentils
  • 1tsp Marmite
  • 50g breadcrumbs
  • 10g flat-leaf parsley, chopped
  • 2tbsp pine nuts
  • 100g mixed nuts, chopped
  • 375g Asda Ready Rolled Puff Pastry
  • 2tbsp soya milk
  • 1tbsp poppy seeds
  • English mustard (optional)
Method
  • Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.

  • Fry the onion in 1tbsp of oil for 10 mins. Add the garlic, rosemary, mushrooms and carrot. Fry for 10 mins. Blitz in a food processor with the lentils.

  • Add Marmite, breadcrumbs, parsley, pine nuts and mixed nuts then pulse to bring together.

  • Unroll the pastry; spoon the filling down the centre. Fold into one long roll, cut into 12 and put seam-side down on the baking tray.

  • Whisk the remaining oil with the soya milk; brush over the pastry. Sprinkle with poppy seeds and bake for 35-40 mins until golden.

  • Serve warm or cold with English mustard.