Filo lentil 'sausage' rolls
Sausage rolls make great pass-around food served with chutney, salsa or ketchup. We had them for dinner with baked potatoes, coleslaw and generous amounts of red enchilada sauce.
Recipe type: Oil-free, vegan
- 9 sheets of filo pastry (230g), about half a packet
- 200g brown onion, peeled and roughly chopped
- 200g mushrooms, washed and sliced
- 150g wholemeal bread (about 4 slices), toasted
- 1 tsp mixed herbs or a small bunch of fresh herbs finely chopped
- 250g cooked brown lentils (or a tin of lentils, rinsed and drained)
- 40g ground linseed
- 2 Tbsp tomato paste
- 1 Tbsp soy sauce
- 2 Tbsp nutritional yeast
- A tablespoon each of plant-based milk and sesame seeds
- Remove the filo pastry from the fridge to bring it to room temperature
- Line a baking tray with a silicone mat or baking paper
- Pre heat the oven to 180 degrees C
- Heat a non-stick pan over a medium heat.
- When up to temperature add the onion and a tablespoon of water.
- Cook for 3-4 minutes, stirring frequently and adding another tablespoon of water if it starts to stick. Add the mushrooms and continue cooking in the same way for another 5 minutes until the mushrooms soften.
- Remove from the heat and scrape the mushroom and onion mixture into a food processor.
- Pulse until they form a rough paste.
- Put the mixture into a mixing bowl.
- Tear up the toast and put it in the food processor with the herbs (no need to wash the food processor).
- Pulse until you have rough bread crumbs.
- Add the herby bread crumbs to the mixing bowl along with the lentils, linseed, tomato paste, soy sauce and nutritional yeast.
- Mix really well to combine.
- Take three sheets of filo pastry out of the packet and lay them in a pile on a work surface with the short edge towards you.
- Place a third of the filling mixture in a strip about 5cm wide along the short edge of the filo pastry.
- Roll up the filo pastry to enclose the filling, sealing the end with a little water
- Continue in the same way with two more piles of three pastry sheets, filling each with a third of the mixture.
- Brush with a little plant based milk and sprinkle with sesame seeds.
- Slice each of the three rolls into ten smaller rolls and place on the lined baking tray.
- Bake in a pre-heated oven for 15-20 minutes or until golden.