These vegetarian not sausage rolls are perfect finger food for parties and casual gatherings.
I don’t exactly make it my life’s work to try and trick the meat eaters, but admit to finding it quite satisfying watching these vegetarian sausage rolls (or not sausage rolls) get wolfed down by kids and adults who haven’t batted an eyelid or even noticed the meat is missing.
I’ve made this recipe so many times I’ve lost count. It’s an incredibly popular dish at pot luck gatherings or as we say in New Zealand, bring a plate. This is easy, kid-friendly party food, that’s much healthier than the usual line up of frozen mystery meat party food (even if you’re not vegetarian).
Easy vegetarian sausage rolls
I start with sauteeing onion, garlic, mushrooms and dried herbs until the mixture is well coloured – even scorched in places. This goes into the food processor with a drained can of brown lentils, oats, a free range egg and a few other flavourings. Rolled up in pastry and baked, this combination creates a really moist, richly flavoured filling that’s incredibly moreish. A platter of these vegetarian sausage rolls rarely lasts longer than five minutes!
The recipe can easily be doubled or tripled as you need, and it’s pretty flexible with changes. You could hide grated veges in here for picky eaters, and I’ve often added half a cup of grated cheese too. Don’t have any oats? You could use breadcrumbs instead. If you have liquid smoke on hand, add a few drops for extra flavour.
For the not sausage rolls:
- 1 tbsp olive oil
- 1 onion chopped
- 1 clove garlic chopped
- 150 g /5oz mushrooms chopped
- 1 tsp dried sage
- 1 tsp dried oregano
- 1 can brown lentils drained
- 1/2 cup rolled oats
- 1 free range egg
- 1 tsp marmite (or substitute soy sauce or tamari)
- 2 tbsp tomato sauce (ketchup)
- 2 sheets pre-rolled flaky pastry (I used New Way vegetarian pastry, which is dairy free)
To glaze (optional):
- 1 free range egg
- 2 tbsp sesame seeds
- Preheat your oven to 190C/375F fanbake.
- Remove pastry from the freezer and set aside to thaw.
- Heat olive oil in a fry pan over moderate heat. Add onion, garlic, mushrooms and dried herbs. Cook until everything is sizzling, then season. Continue cooking until everything is well coloured, and even a bit scorched in places as this adds to the flavour base of the 'sausage' mixture. Set aside to cool a bit.
- Add onion mixture, all remaining not sausage roll ingredients and more seasoning to your food processor. Process until you have a coarse paste.
- Slice pastry sheets in half so you're working with four rectangles. Spoon your 'sausage' mixture evenly down the length of each piece.
- Wet one of the long edges of pastry to ensure it sticks, then gently roll the pastry to form long tubes. Cut each tube into four pieces. Arrange your sausage rolls evenly on a baking sheet and prick the tops with a knife.
- To glaze, brush the top of the sausage rolls with whisked egg. Sprinkle with sesame seeds.
- Bake for 30-40 minutes or until golden brown.