No Meat Sausage Rolls
Sausage rolls are part of Australian culture. Whether it's eating one from the school canteen, having an amazing one made by your nan, smashing one at the footy or late at night after you've had too much to drink (normally from 7/11), it's always been there.
However the sausage roll as we know it is not really a nourishing item nor is it a nutritious item, so I knew I had to set this right! This humble sausage roll is gluten free, vegan* and just as delicious as it's original counterpart!
This recipe is part of a quick lunches spread I contributed for the May/June 2014 issue of Nourish Magazine. To check out the full spread and more recipes you can pick up a copy from Coles, Woolworths and news agencies across Australia.
400g tin lentils
2 cup sliced button mushrooms
1 tbsp rice bran oil
2 cloves garlic (crushed)
parsley - 1/2 bunch fresh
1 brown onion (diced)
2 tbsp flax meal
6 tbsp water
1/2 c gluten free oats or flaked quinoa
1 faux beef stock cube
1 tbsp tomato paste
2-3 sheets gluten free puff pastry
2 tbsp seeds of choice
1 tbsp plant based milk *optional
Preheat oven to 180 degrees celsius.
Place lentils, mushroom and bay leaf into food processor and pulse until mushrooms are chopped but not mushed. In a medium fry pan heat the 1 tbsp of rice bran oil and add in the onion. Once onions are translucent add in the the lentils and mushroom mix. Cook ingredients for a couple of minutes.
Add in the crushed garlic, herbs, flax meal, water, oats/quinoa flakes, faux beef stock cube and tomato paste. Stir ingredients in fry pan and let cook for 5 minutes then remove from heat.
Defrost the gluten free pastry sheets. Cut sheets into halves. In the middle of each pastry half, place in the mushroom/lentil mixture. Roll pastry on each side and place the fold at the bottom. Cut the sausage rolls into size of choice, brush with milk and sprinkle with seeds.
Place in oven for 20-30 minutes until pastry is golden and crunchy.
*Check packaging of gluten free pastry to make sure you get a vegan option.