Vegan Sausage Roll

🛒 Ingredients

• #Filling
• 300 g mixed mushrooms — button, chestnut or portobello, finely chopped
• 150 g cooked brown lentils — drained well
• 1 medium onion — finely diced
• 2 cloves garlic — minced
• 1 small carrot — grated or very finely diced
• 2 tbsp dried breadcrumbs (plant-based)
• 1 tbsp tomato paste
• 1 tbsp soy sauce or tamari
• 1 tbsp balsamic vinegar
• 1 tsp fennel seeds — crushed slightly (gives authentic sausage aroma)
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• ½ tsp dried sage
• ½ tsp black pepper
• ½ tsp sea salt — adjust to taste
• 2 tbsp olive oil — for sautéing
• #Pastry & Topping
• 1 sheet (approx. 320–375 g) ready-rolled vegan puff pastry — thawed if frozen
• 1 tbsp plant milk — for brushing
• 1 tsp sesame seeds + 1 tsp poppy seeds — for sprinkling

👩‍🍳 Instructions

1. 1

   Sauté the aromatics: Heat olive oil in a large pan over medium heat. Add onion and carrot, cook for 5–6 minutes until soft and sweet. Add garlic, thyme, sage, and crushed fennel seeds. Cook for 1 more minute until fragrant.

2. 2

   Cook the mushrooms: Add finely chopped mushrooms. Turn heat up slightly and cook for 8–10 minutes, stirring often, until all moisture evaporates and mushrooms begin to brown. The mixture should be dry — excess moisture will make the pastry soggy.

3. 3

   Combine the filling: Stir in tomato paste, soy sauce, and balsamic vinegar. Mix well. Add cooked lentils and breadcrumbs. Season with salt and plenty of black pepper. Cook for 2–3 minutes more. Taste and adjust — it should be rich, herby, and boldly savoury. Remove from heat and let cool completely before assembling.

4. 4

   Assemble the roll: Preheat oven to 200°C (400°F). Unroll the pastry sheet onto parchment paper. Spoon the cooled filling along the centre third, shaping it into a firm, even log, leaving a clear border all around.

5. 5

   Wrap and seal: Fold the long sides of pastry over the filling to meet neatly in the middle. Press firmly to seal the seam. Tuck and seal the ends. Carefully flip the roll so the sealed edge is underneath. Gently shape into a neat cylinder.

6. 6

   Score, brush & bake: Brush the top lightly with plant milk for a golden finish. Sprinkle with sesame and poppy seeds. Score the top lightly in diagonal lines with a sharp knife. Bake for 30–35 minutes until deep golden brown all over. If it browns too quickly, cover loosely with foil halfway through.

7. 7

   Rest & serve: Let stand for 10 minutes before slicing — this helps the filling set. Serve warm with salad, roasted vegetables, or your favourite vegan gravy.