The best vegan red lentil sausage rolls recipe: We do love a good sausage roll and while it’s easy to pick up those which literally have a vegan sausage in the middle, we wanted to come up with a more interesting taste. These sausage rolls filled with roasted red peppers and red lentils are wonderful. There’s a hint of heat from the chilli and lots of interesting tastes from the other spices and herbs. We love them and they are perfect for family picnics, rainy Sundays and packed lunches. This recipe makes a lot, around 24 but they soon get gobbled up and I always think it’s better to go large in terms of quantity with these as we love them so much.
Ingredients for red lentil sausage rolls filling
- 2 large red peppers
- 60 grams breadcrumbs
- 15 grams nutritional yeast
- 300 grams red lentils
- 2 cloves of garlic
- 1 tsp dried rosemary
- 2 tbsp sesame seeds
- 1 tsp chilli powder
- pinch of salt
- 1 tsp smoked paprika
- vegan margarine
Ingredients puff pastry
- 600g plain white flour
- 1 tsp salt
- 300 ml water
- 350 grams vegan butter
- Extra flour for dusting
What to do to make vegan puff pastry
Mix your flour and salt in a bowl.
Add the water gradually and continue to mix until it becomes a firm dough.
Cover the dough and chill for 15 minutes in the fridge.
Cut your vegan butter into slices around 2mm thick.
Bring out your dough and place on a floured work surface.
Roll into a large rectangle around 10 by 30 centimetres.
Place half of the vegan butter slices in the middle of the dough and fold over the two remain quarters of the dough to envelop them and then fold in half again – making sure no butter is visible.
Transfer back to the fridge for a further 20 minutes to chill. Repeat this process again – rolling out the dough, placing the rest of the butter in the middle, folding the edges over and returning to the fridge.
Bring your dough out again. Roll it out, fold it in half and roll it again.
Repeat this process around 10 times. Rolling it flat and folding in half before rolling it flat again etc.
Transfer back to the fridge for one last time to chill for around 20 minutes.
What to do to make the vegan red lentil sausage rolls
Roast your red peppers under a hot grill for approximately 10 minutes. Until the skin blackens.
Remove from the heat, put into a bowl and allow to cool.
Remove the skin of the peppers and blitz in a food processor until smooth.
Add the smooth pepper mixture to the cooked and drained lentils along with the crushed garlic, nutritional yeast, paprika, chilli powder, rosemary, salt and breadcrumbs. Mix together until combined.
This should resemble a maleable mixture.
Transfer to the fridge to cool for 15 minutes.
Divide mixture into four long sausage shaped tubes, wrapped in cling film.
Transfer back to the fridge until they’re ready to be used.
At this point make your puff pastry if you are making it yourself as per the instructions above.
The best vegan sausage rolls recipe with red pepper & lentils
Ingredients
Method
- Mix your flour and salt in a bowl.
- Add the water gradually and continue to mix until it becomes a firm dough.
- Cover the dough and chill for 15 minutes in the fridge.
- Cut your vegan butter into slices around 2mm thick.
- Bring out your dough and place on a floured work surface. Roll into a large rectangle around 10 by 30 centimetres.
- Place half of the vegan butter slices in the middle of the dough and fold over the two remain quarters of the dough to envelop them and then fold in half again – making sure no butter is visible.
- Transfer back to the fridge for a further 20 minutes to chill.
- Repeat this process again – rolling out the dough, placing the rest of the butter in the middle, folding the edges over and returning to the fridge.
- Bring your dough out again, roll it out, fold it in half and roll it again. Repeat this process around 10 times – rolling it flat and folding in half before rolling it flat again etc.
- Transfer back to the fridge for one last time to chill for around 20 minutes.
- Roast your red peppers under a hot grill for approximately 10 minutes, until the skin blackens. Remove from the heat, put into a bowl and allow to cool.
- Remove the skin of the peppers and blitz in a food processor until smooth.
- Add the smooth pepper mixture to the cooked and drained lentils along with the crushed garlic, nutritional yeast, paprika, chilli powder, rosemary, salt and breadcrumbs and mix together until combined. This should resemble a malleable mixture.
- Transfer to the fridge to cool for 15 minutes.
- Divide mixture into four long sausage shaped tubes, wrapped in cling film. Transfer back to the fridge until they're ready to be used.
- At this point make your puff pastry if you are making it yourself as per the instructions above.
- Preheat your over to 180 degrees Celsius.
- Divide the dough into 4 pieces and roll each one out to a large rectangle around 15 cm long by 30 cm wide.
- Place the lentil and pepper filling in the centre of each piece of dough, lengthways and roll the dough over the top of the filling. Cut each roll into six equal pieces and place on baking paper.
- Brush the top of each roll with vegan butter and sprinkle with some sesame seeds.
- Bake for 25 minutes or until the pastry is golden brown.
- As they cool you can give an optional second brush of vegan butter to give them a nice glow.
