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You are here: Home / gardening / Filo lentil ‘sausage’ rolls

Filo lentil ‘sausage’ rolls

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Filo lentil 'sausage' rolls
 
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Prep time
20 mins
Cook time
30 mins
Total time
50 mins
 
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.
Author: Rachel
Recipe type: Oil-free, vegan
Cuisine: Vegan
Serves: 30
Ingredients
  • 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
Instructions
  1. Remove the filo pastry from the fridge to bring it to room temperature
  2. Line a baking tray with a silicone mat or baking paper
  3. Pre heat the oven to 180 degrees C
  4. Heat a non-stick pan over a medium heat.
  5. When up to temperature add the onion and a tablespoon of water.
  6. 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.
  7. Remove from the heat and scrape the mushroom and onion mixture into a food processor.
  8. Pulse until they form a rough paste.
  9. Put the mixture into a mixing bowl.
  10. Tear up the toast and put it in the food processor with the herbs (no need to wash the food processor).
  11. Pulse until you have rough bread crumbs.
  12. Add the herby bread crumbs to the mixing bowl along with the lentils, linseed, tomato paste, soy sauce and nutritional yeast.
  13. Mix really well to combine.
  14. 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.
  15. Place a third of the filling mixture in a strip about 5cm wide along the short edge of the filo pastry.
  16. Roll up the filo pastry to enclose the filling, sealing the end with a little water
  17. Continue in the same way with two more piles of three pastry sheets, filling each with a third of the mixture.
  18. Brush with a little plant based milk and sprinkle with sesame seeds.
  19. Slice each of the three rolls into ten smaller rolls and place on the lined baking tray.
  20. Bake in a pre-heated oven for 15-20 minutes or until golden.
3.5.3208

 

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Meet Rachel

I'm an enthusiastic gardener who loves eating things I've grown. Initally I grew and sold boxes of homegrown produce. When I couldn't satisfy the demand, I started teaching my customers how to grow their own. I teach, write, sew and cook. I'm also catching up on learning to play piano. More...

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