Faux 'Sausage' Rolls // Vegan
These are simply so darn delicious and (from what I remember) so frighteningly close to the original that all your friends will be asking for the recipe. While they are splendid out of the oven, if you let them cool down, or just have them the next day, you will find that they are firmer and more textually close to the original heart attack inducing number. Delicious either way, Just make em' now!
- 2 tins (400g) brown lentils
- 1.5 cups water
- 2 bay leaves
- 1/2 tsp vegan stock power
- 1 1/4 cup quick oats
- 2 tbsp tomato sauce
- 1 tbsp tamari (soy sauce)
- 1 tbsp ground flax
- 1 tbsp vegan worcestershire sauce
- 1/2 tsp black strap molasses
- 1 tbps mixed herbs
- 1 tbsp nutritional yeast
- salt and pepper
- 1 large carrot grated
- 3/4 cup brown rice flour (or breadcrumbs if you don't have the flour)
- puff pastry sheets (approx 3)
- sesame seeds
- plant mylk
- Preheat your oven to 220C and take out your puff pastry to thaw.
- Rinse and drain your lentils. Place them in a pot with the bay leaves, stock, water and oats. Cook on medium heat until the oats are cooked and the mixture is thickened.
- Remove the bay leaves and add the rest of the ingredients (minus the pastry, sesame seeds and mylk), stirring to combine.
- Take half a sheet of pastry, and place adequate filling down the center. Brush one side with plant mylk and roll to secure. Cut into four if desired and place on a lined baking tray. Brush with the mylk and sprinkle with sesame seeds.
- Cook in the oven for 20 minutes, or until golden brown.