Being vegan doesn’t mean you have to miss out on anything, you just need to find alternatives. Like this yummy Vegan Sausage Roll recipe, perfect for entertaining, watching the footy or just an afternoon snack.
Finely chop mushrooms (or place in a food processor and process until finely chopped). Heat oil in a large frying pan over medium-high heat. Add onion and cook for 5 minutes or until softened. Add mushroom and cook for another 5 minutes or until softened. Add garlic and rosemary and cook for until fragrant. Add the lentils, flaxseeds and stock. Bring to the boil then reduce the heat to low to simmer for 5 minutes or until almost all the stock has evaporated. Transfer mixture to a heatproof bowl. Add mustard and breadcrumbs, season with salt and pepper and stir to combine. Set aside for 30 minutes to cool.
Preheat oven to 200oC/180oC fan-forced. Line 2 large baking trays with baking paper.
Cut a pastry sheet in half to make 2 rectangles. Place ¼ of the mushroom mixture along the long edge of each rectangle. Roll up to enclose filling. Repeat until you’ve used up all the mushroom mixture. Cut each roll into your desired size. Place seam-side down on your prepared trays. Brush rolls with the almond milk and sprinkle with the seed mixture. Spray with a little canola oil and season with salt and pepper.
Bake rolls for 25 to 30 minutes or until pastry is golden and puffed. Set aside for 5 minutes to cool slightly or you’ll burn your mouth. Serve with a delicious tomato sauce or traditional tomato sauce. YUM!