Recipe Herbed Mushroom & Lentil Sausage Rolls
Protein-packed
Soy-free option
Refined sugar free
Nut-free option
Easy peasy
Kid-friendly
Baking
Comfort food
Holidays
Entertaining
Lazy dinners
Main meals
Breakfast & brunch
Snacks
A herby, savoury mince made of mushrooms, lentils, and walnuts — all wrapped up in flaky pastry… These are a scrumptious snack or party dish, but a perfectly respectable meal just the same!
You will need
Serves 8
- 1 1/2 cup mushrooms
- 3/4 cup walnuts*
- 1 onion, chopped finely
- 3 cloves of garlic, crushed
- 2 teaspoons thyme
- 2 teaspoons dried basil
- 2 x 400g cans lentils, drained
- 2 tablespoons tomato sauce
- 2 tablespoons barbeque sauce
- 1 1/2 tablespoons ground flax or chia seeds
- Salt and pepper to taste
- 10 sheets of filo pastry, thawed but chilled**
- 1/4 cup olive oil + more for cooking
Recipe: Rainbow Nourishments
Directions
-
Step 1
Preheat the oven to 180°C.
-
Step 2
Add the mushrooms and nuts to a food processor. Process until it forms small pieces.
-
Step 3
Add the onion and a dash of oil to a large saucepan over high heat. Sauté for 2 minutes or until softened. Add the garlic and herbs and sauté for 1 minute or until fragrant.
-
Step 4
Add the mushrooms, nuts and drained lentils to the saucepan and sauté until the mushrooms are cooked through. Stir through the sauces, ground seeds, salt and pepper.
-
Step 5
Place one sheet of filo pastry on a clean surface and cover the rest with a tea towel so they don’t dry out. Brush the sheet of pastry with oil and place another sheet on top. Brush that sheet of pastry with oil and repeat until you have two stacks of 5 sheets of pastry.
-
Step 6
Cut each stack of pastry into quarters.
-
Step 7
Place 1/3 cup of the filling near the long edge of the pastry. Roll the pastry into a tube. Brush the end with oil to ‘glue’ it down. Place each roll onto a lined baking tray and brush the tops of each roll with oil, if desired.
-
Step 8
Bake the rolls for 20 minutes or until golden brown.
Variation
* You can swap peanuts or sunflower seeds for the walnuts depending on taste preferences and availability.
Hot tip!
** Filo pastry is normally made with just flour and water so is naturally vegan. You can buy it frozen or chilled in your local major supermarket.
Recipe: Rainbow Nourishments
More sugar-free options
Herbed Mushroom & Lentil Sausage Rolls
Directions
20 mins to prep
20 mins to cook
-
Step 1
Preheat the oven to 180°C.
-
Step 2
Add the mushrooms and nuts to a food processor. Process until it forms small pieces.
-
Step 3
Add the onion and a dash of oil to a large saucepan over high heat. Sauté for 2 minutes or until softened. Add the garlic and herbs and sauté for 1 minute or until fragrant.
-
Step 4
Add the mushrooms, nuts and drained lentils to the saucepan and sauté until the mushrooms are cooked through. Stir through the sauces, ground seeds, salt and pepper.
-
Step 5
Place one sheet of filo pastry on a clean surface and cover the rest with a tea towel so they don’t dry out. Brush the sheet of pastry with oil and place another sheet on top. Brush that sheet of pastry with oil and repeat until you have two stacks of 5 sheets of pastry.
-
Step 6
Cut each stack of pastry into quarters.
-
Step 7
Place 1/3 cup of the filling near the long edge of the pastry. Roll the pastry into a tube. Brush the end with oil to ‘glue’ it down. Place each roll onto a lined baking tray and brush the tops of each roll with oil, if desired.
-
Step 8
Bake the rolls for 20 minutes or until golden brown.
Variation
* You can swap peanuts or sunflower seeds for the walnuts depending on taste preferences and availability.
Hot tip!
** Filo pastry is normally made with just flour and water so is naturally vegan. You can buy it frozen or chilled in your local major supermarket.
You will need
Serves 8
- 1 1/2 cup mushrooms
- 3/4 cup walnuts*
- 1 onion, chopped finely
- 3 cloves of garlic, crushed
- 2 teaspoons thyme
- 2 teaspoons dried basil
- 2 x 400g cans lentils, drained
- 2 tablespoons tomato sauce
- 2 tablespoons barbeque sauce
- 1 1/2 tablespoons ground flax or chia seeds
- Salt and pepper to taste
- 10 sheets of filo pastry, thawed but chilled**
- 1/4 cup olive oil + more for cooking