Vegan sausage rolls

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.