Looking for a plant-based twist on a classic favorite? These Curried Lentil and Walnut Sausage Rolls are the perfect blend of comfort and creativity. Packed with protein-rich red lentils, hearty walnuts, and a fragrant mix of spices, they’re not only delicious but also incredibly easy to make. Whether you’re hosting a gathering, prepping snacks for the week, or simply craving something warm and satisfying, these rolls have you covered. The flakey vegan puff pastry wraps around the flavourful filling, creating a snack or appetiser that’s irresistible. Best of all, they’re entirely plant-based, so everyone can enjoy them. Let’s dive into this crowd-pleasing recipe that’s sure to become a new favourite!
What you’ll need for this recipe?
- Vegan puff pastry sheets
- Dried red lentils
- Curry powder
- Cumin powder
- Smoked paprika
- Tomato paste or pizza sauce
- Flaxseed egg (water + flaxseed meal)
- Ground rolled oats
- Onions
- Garlic
- Tamari sauce
- Carrot
- Nutritional yeast flakes
- Salt
Are these curried lentil and walnut sausage rolls vegan?
Yes! These Curried Lentil and Walnut Sausage Rolls are entirely plant-based, made with red lentils, walnuts, caramelised onions and a delicious mix of spices, all wrapped in vegan-friendly puff pastry.
Can I make these sausage rolls gluten-free?
Absolutely! To make these sausage rolls gluten-free, use gluten-free puff pastry and substitute the rolled oats with gluten-free breadcrumbs or certified gluten-free oats.
Can I freeze these sausage rolls?
Yes, these sausage rolls freeze beautifully. Assemble the rolls and freeze them uncooked on a baking tray until firm, then transfer them to a freezer-safe bag or container. Bake directly from frozen, adding an extra 5–10 minutes to the cooking time.
Can I substitute walnuts in this vegan sausage roll recipe?
If you’re allergic to or don’t like walnuts, you can substitute them with sunflower seeds, pumpkin seeds, or even ground almonds for a similar texture.
Troubleshooting FAQs
Why is my filling too wet or mushy?
If your filling is too wet, it may be due to excess liquid from the lentils. Ensure you cook the lentils until the liquid is fully absorbed and allow the filling to cool before assembling the rolls. Adding more breadcrumbs or oats can also help absorb excess moisture.
My puff pastry didn’t puff properly. What went wrong?
This can happen if the pastry gets too warm before baking. Always keep the puff pastry cold until you’re ready to assemble, and place the prepared sausage rolls in the fridge or freezer for 10–15 minutes before baking to ensure they puff up nicely.
Why are my sausage rolls splitting open during baking?
Splitting can occur if the pastry isn’t sealed properly. Be sure to brush the edge of the pastry with water or plant-based milk and press it firmly to seal. Using a fork to crimp the edges can also help too!
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Curried Lentil and Walnut Sausage Rolls
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These Curried Lentil and Walnut Sausage Rolls are a plant-based take on a classic, bursting with the warm flavours of curry and a hearty, protein-packed filling. Wrapped in flakey vegan puff pastry, they’re perfect as a snack, appetiser, or party favourite that everyone will love!
Ingredients
1.5 cups Cooked Red Lentils
1/2 cup Walnuts, finely chopped
1 tbsp Tomato Paste or Pizza Sauce
1 tsp Tamari Sauce
1 Medium Carrot, grated
3 Garlic Cloves, minced
1 Brown Onion, chopped
1/2 cup Rolled Oats, roughly ground
1 tbsp Curry Powder
1/2 tsp Cumin Powder
1 tsp Smoked Paprika
1 tsp Celtic Sea Salt
2 Sheets Vegan Puff Pastry, halved
1 tsp Olive Oil
2 tbsp Water
1 tbsp Flaxseed Meal
2 tbsp Soy Milk, to brush on
2 tsp Nigella Seeds or Sesame Seeds, to garnish
Directions
- If you haven’t cooked your red lentils, start by adding 1 cup of dried red lentils to a pot with 3 cups of water. Salt or flavour with stock powder. Allow to cook for no more than 7 minutes. Drain and press out any residual liquid.
- Finely chop onion and use the same pot you used for cooking the lentils in, and add olive oil. Fry until slightly caramelised. This should take up to 6 minutes. Remove from the heat.
- In the meantime, grate carrot, mince garlic, roughly grind oats and walnuts and set aside. Next make your flaxseed egg by combining the 2 tablespoons of water withe the 1 tablespoon of flaxseed meal.
- Into a large bowl, add the cooked lentils, oats, spices, walnuts, nutritional yeast flakes, carrot, caramelised onion, garlic, tomato paste and flaxseed egg. Either use your hands or a spatula to combine the mixture.
- Remove the puff pastry from the freezer. Allow to slightly de-frost. In the meantime, pre-heat the oven to 200 degrees celsius.
- Using a sharp knife, slice each puff pastry sheet in half down the middle. Scoop mixture into a piping bag and carefully squeeze along one side of each half sheet.
- Using your hands, lift the side of the puff pastry sheet that has the mixture and roll onto the unfilled part of the sheet. Before closing, brush with some plant-based milk or water to seal it properly.
- Once rolled into a log-like shape, cut into evenly sized sausage rolls (unless you’d like to make one long roll). Place onto your lined baking tray and brush with more of your plant-based milk. Sprinkle over nigella seeds.
- Bake in the oven for approximately 25 minutes or until golden brown on top. You may like to give the tops a spray of olive oil half-way through to achieve the beautiful colour on top without the use of an egg wash.
