Delicious vegetarian sausage rolls
Sausage rolls are a family favourite at ours. A well made and flavour packed sausage roll is such a treat.
I have shared my recipe for the best sausage rolls over here but that particular recipe contains meat and that’s not why you are here. You are likely here because, your family, like mine, might be a mix of family members where some follow a vegetarian diet.
These vegetarian ‘sausage’ rolls are truly delicious.
I love to add a dash of Worcestershire to meatless fillings like this one. It can boost the savoury side of meat-free dishes and add additional layers of interest. The umami boost is a game-changer. Of course, to keep this vegetarian, use a vegetarian-friendly Worcestershire sauce.
The filling is full of flavour and it is wrapped in delicious golden puff pastry.
A Gluten-free pastry is also interchangeable here should you need a gluten-free adaption. The images here are taken of a batch made with gluten-free pastry.
I will be honest that if you use a gluten-free puff pastry, the end result is the pastry is a little drier than your usual butter puff pastry. I am sure the quality of these products will continue to improve over time and I am grateful for the producers who continue to innovate in this space.
These are here for you to enjoy for upcoming game day and as a delicious vegetarian-friendly ‘sausage’ roll treat all year round.
I hope you really enjoy this recipe as much as we do.
A non-vegetarian (meat filled) sausage roll recipe can be found here if you’re searching for that instead.
Vegetarian friendly sausage rolls
- Frying pan
- 3 sheets frozen puff pastry (I prefer butter puff pastry) (use gluten-free puff pastry if you require)
- 2 tablespoons extra virgin olive oil
- 1 medium sized brown onion finely diced
- 2 carrots peeled and very finely diced
- 2 celery sticks very finely diced
- 2 cloves of garlic crushed & finely minced
- 1 teaspoon of ground fennel
- 400 g tin of green or brown lentils rinsed well
- A few sprigs of parsley leaves only, roughly chopped
- 100 g cheddar cheese grated
- 40 g panko bread crumbs (omit for gluten free)
- 2 tablespoons worsesterchire sauce (use a vegetarian friendly worsesterchire sauce)
- 40 ml tomato sauce (2 tablespoons)
- 2 eggs
- sea salt
- freshly cracked black pepper
- nigella seeds to sprinkle (or substitute for sesame seeds)
- Tomato relish (or sauce) to serve
- Place a frying pan over medium-low heat.
- Add the olive oil. Gently sautee the onion, carrot and celery until soft & aromatic (approximately 5 minutes), stirring often. Add the garlic and saute for 30 seconds. Add the ground fennel and also the rinsed lentils. Cook, stirring for 1 minute.
- Remove the pan from the heat and allow the ingredients to cool for 10 minutes.
- Meanwhile, lay the pastry sheets out on your benchtop to defrost.
- In a large bowl, add the cooled ingredients from the pan. Be sure to scrape the pan well to get all the lovely base pan flavours in the bowl. Add the parsley, cheese, panko bread crumbs, worcestershire sauce, tomato sauce & just 1 of the eggs (reserve the other for glazing). Season well with sea salt & freshly cracked black pepper.
- Cut each pastry sheet in half to leave you with six rectangular strips of pastry. Divide the filling evenly between the sheets and press the filling into a snake-like shape.
- Crack the remaining egg into a small bowl and gently whisk. Paint the exposed pastry lightly with the egg mixture. Gently fold the pastry over the mince to create a sausage roll, pressing the edges firmly with the back of a fork where the pastry meets to make sure it is tightly sealed.
- Brush the top of the vegetarian friendly sausage roll with the remaining egg wash.
- If you have the time, place the uncooked vegetarian sausage rolls in the fridge for 30 minutes. This makes them much easier to cut.
- Preheat your oven to 180oC. Bake the sausage rolls for approximately 30 minutes, or until golden. The filling will still look a little pink in colour but rest assured, it is cooked. It is the bacon that can give it this pinkish colour.