Vegetarian lentil sausage rolls

The recipe Vegetarian lentil sausage rolls can be made in approximately 1 hour. This recipe serves 5 and costs $1.53 per serving. One portion of this dish contains about 15g of protein, 34g of fat, and a total of 614 calories. A mixture of dried sage, oil, egg, and a handful of other ingredients are all it takes to make this recipe so delicious. 1318 people were glad they tried this recipe. Several people really liked this main course. It is brought to you by Amuse Your Bouche. With a spoonacular score of 92%, this dish is outstanding. Mushroom Lentil Rolls (Vegetarian Sausage Rolls), Mushroom Lentil Rolls (Vegetarian Sausage Rolls), and (not)sausage Rolls – French Lentil Pastry Rolls with Preserved Le are very similar to this recipe.

Servings: 5

Preparation duration: 30 minutes

Cooking duration: 30 minutes

 

Ingredients:

Black pepper

50g breadcrumbs

100g brown lentils

¼tsp dried sage

¼tsp dried thyme

1 egg, lightly beaten

2 cloves garlic, minced

2tbsp milk

150g mushrooms, diced quite small

1tbsp oil

1 small onion, diced

2tbsp plain flour

375g puff pastry (I used shop-bought)

½ vegetable stock cube (or just salt if you don't have stock cubes)

Equipment:

frying pan

oven

baking paper

baking pan

Cooking instruction summary:

Boil the brown lentils in plenty of water, until just tender (probably around 20 minutes).Meanwhile, heat the oil in a frying pan, and add the onion and garlic. Cook over a medium-low heat for several minutes, and then add the mushrooms and dried herbs. Season with black pepper and crumble in half a vegetarian stock cube (or just use salt).When the mushrooms have released their liquid and all the vegetables are quite soft, remove from the heat and add the breadcrumbs. Also add the drained lentils once they're cooked. Mix well, and then stir in the egg.Heat the oven to 200C (Gas Mark 6 / 400F).On a lightly floured surface, roll out your puff pastry - I used a ready-rolled sheet, but I still rolled it out a little thinner so that it measured around 15 x 10 inches. I then cut my pastry into two strips measuring around 7.5 x 10 inches. Your dimensions might be a little different, so just improvise if necessary.Spoon the lentil mixture along the middle of each strip, pressing down lightly to help the mixture stick together. Roll each strip over the lentil mixture, sealing with a dab of milk.Cut the two long sausage rolls into however many smaller rolls you would like - I cut each into 5, so I ended up with 10 rolls in total.Place on a lightly greased baking tray (I also lined mine with baking paper), and brush each roll with a small amount of milk. Bake for around 25-30 minutes, or until puffed up and golden brown.

 

Step by step:


1. Boil the brown lentils in plenty of water, until just tender (probably around 20 minutes).Meanwhile, heat the oil in a frying pan, and add the onion and garlic. Cook over a medium-low heat for several minutes, and then add the mushrooms and dried herbs. Season with black pepper and crumble in half a vegetarian stock cube (or just use salt).When the mushrooms have released their liquid and all the vegetables are quite soft, remove from the heat and add the breadcrumbs. Also add the drained lentils once they're cooked.

2. Mix well, and then stir in the egg.

3. Heat the oven to 200C (Gas Mark 6 / 400F).On a lightly floured surface, roll out your puff pastry - I used a ready-rolled sheet, but I still rolled it out a little thinner so that it measured around 15 x 10 inches. I then cut my pastry into two strips measuring around 7.5 x 10 inches. Your dimensions might be a little different, so just improvise if necessary.Spoon the lentil mixture along the middle of each strip, pressing down lightly to help the mixture stick together.

4. Roll each strip over the lentil mixture, sealing with a dab of milk.

5. Cut the two long sausage rolls into however many smaller rolls you would like - I cut each into 5, so I ended up with 10 rolls in total.

6. Place on a lightly greased baking tray (I also lined mine with baking paper), and brush each roll with a small amount of milk.

7. Bake for around 25-30 minutes, or until puffed up and golden brown.


Nutrition Information:

Quickview
613k Calories
15g Protein
33g Total Fat
62g Carbs
27% Health Score
Limit These
Calories
613k
31%

Fat
33g
52%

  Saturated Fat
8g
50%

Carbohydrates
62g
21%

  Sugar
6g
7%

Cholesterol
33mg
11%

Sodium
349mg
15%

Get Enough Of These
Protein
15g
31%

Vitamin C
98mg
119%

Folate
217µg
54%

Vitamin A
2402IU
48%

Vitamin B1
0.67mg
45%

Manganese
0.89mg
44%

Selenium
29µg
42%

Fiber
9g
40%

Vitamin B2
0.55mg
32%

Vitamin B3
6mg
32%

Iron
4mg
27%

Phosphorus
228mg
23%

Vitamin B6
0.44mg
22%

Vitamin K
20µg
20%

Copper
0.34mg
17%

Potassium
558mg
16%

Vitamin E
2mg
15%

Magnesium
56mg
14%

Vitamin B5
1mg
14%

Zinc
2mg
14%

Calcium
62mg
6%

Vitamin B12
0.15µg
3%

Vitamin D
0.31µg
2%

covered percent of daily need
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