Sausage rolls

I use to love the look of sausage rolls, I never liked the taste, but I loved how cute they looked.  The sausage roll is a all time party treat, this is a deliciously simple vegan sausage roll recipe that will make all your meat eater friends go back for more 🙂


SAUSAGE ROLLS – 28 small sausage rolls




Lentil filling

  • 1 ½ cups cooked brown lentils ( ½ cup lentils cooked with 1 ½ cups water)
  • 4 cloves garlic, minced
  • 2 tsp coriander
  • ½ tsp cumin
  • ½ tsp thyme
  • ½ tsp sage
  • ¼ – ½ tsp cayenne pepper ( optional)
  • 1 tsp balsamic vinegar
  • ¼ ginger
  • ½ tsp salt and black pepper
  • 1 slice bread soaked in soymilk ( enough to completely soak the bread)
  • ¼ tsp mustard powder



  • 1 2/3 cups flour
  • ¾ cup frozen margarine
  • 2 tsp mustard powder
  • 1 tsp corn flour
  • ¼ cup cold water.


Dough Directions


In a large bowl sift together the flour, mustard powder and corn flour. 

Grate in the margarine. 


Stir together so the margarine is well covered with flour. 


Pour in the cold water and combine until mixture comes away cleanly from bowl.  Cover the bowl with foil and refrigerate the dough for 30 minutes.


Lentil directions


In a large bowl combine the lentils, garlic, coriander, cumin, thyme, sage, mustard powder, cayenne pepper and ginger.  Mash the lentils up.  Next add the balsamic vinegar, bread and salt and pepper, stir well.


Roll out the pastry on a floured surface to about a thickness of about ½ cm, and cut into 3 length-ways.


Divide the lentils into 3 sausages, as long as your pastry, and place one slightly off-centre on each strip.


Enclose the sausage roll and press down with a fork to seal the edges. 


Cut them into small sausage rolls and brush them with a bit of soymilk. 


Place the rolls on a baking tray and bake in a pre heated oven at 356F for 25 -30 minutes.


Enjoy these dipped in ketchup!  Yay, its the weekend 🙂 have fun guys.



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