Vegan sausage rolls

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Vegan sausage rolls

A meat-free version of a picnic classic

45 minutes

Makes 18

WCRF recipe author logo

Recipe by: World Cancer Research Fund | cancer and nutrition experts

Try this flavour-packed snack that always goes down well at picnics or parties – by using vegan filo pastry, we’ve kept the calorie and fat content down, and we’ve substituted the traditional pork with lentils and mushrooms.

WCRF recipe author logo

Recipe by: World Cancer Research Fund | cancer and nutrition experts

Try this flavour-packed snack that always goes down well at picnics or parties – by using vegan filo pastry, we’ve kept the calorie and fat content down, and we’ve substituted the traditional pork with lentils and mushrooms.

Ingredients

  • Light cooking spray oil
  • 1 medium red onion, diced
  • 200g chestnut mushrooms, sliced
  • Small handful fresh sage,
  • roughly chopped
  • 1 clove garlic, sliced
  • 1 teaspoon smoked paprika
  • Freshly grated nutmeg, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon vegan
  • Worcestershire sauce
  • 1 x 400g can green or brown lentils, rinsed and patted dry
  • 50g rolled oats
  • 4 sheets pre-made vegan filo pastry
  • Unsweetened soya milk or similar, for glazing

CALORIES: 72

FAT: 1.1g

5 A DAY: <0.5

SALT: 0.1g

SUGAR: 1.4g

Method

  1. Preheat the oven to 200°C/Fan 180°C.
  2. Coat a non-stick frying pan in spray oil and warm over a medium-low heat. Cook the onion until soft and translucent. Then increase the heat to high and stir constantly until the onion is golden brown. Remove from the heat and put in a food processor.
  3. Add a little more spray oil to the same pan and, over a medium-high heat, cook the mushrooms. Stir regularly until browned. Then reduce the heat and continue to cook until the volume has significantly reduced. Drain off any excess liquid and add to the onion in the food processor.
  4. Add the sage, garlic, paprika, nutmeg, black pepper and Worcestershire sauce to the onion and mushrooms, and blitz to form a rough paste.
  5. Then add the lentils and oats, and blitz – to mix thoroughly but maintain some texture.
  6. Place two sheets of filo pastry on top of each other on a dry chopping board. Spoon the ‘sausage’ mixture along the length of the long side, about 4cm from the edge. The sausage should be about 2cm wide and 1cm in height. Lift the 4cm edge over the sausage, then carefully roll the sausage. Cut into 9 sausage rolls, about 2.5cm long. Repeat with the remaining filo and sausage mixture.
  7. Place the sausage rolls on a lined baking tray and glaze with soya milk. Bake in the oven for 20–22 minutes.

Best served immediately. If necessary, reheat in the oven for 5–10 minutes (at 180°C/Fan 160°C).


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