Vegan nutty sausage rolls
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- 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)
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.