Vegetarian sausage rolls

This vegetarian take on the sausage roll combines a little naughty with lots of nice and a touch of Moroccan flair.
Sweet potato and lentil vegetarian sausage rolls.
Makes 30

With a classic combo of crisp puff pastry around a hearty filling, it’s no wonder sausage rolls are an Australian favourite. For a flavourful treat (that’s also meat-free!) these sweet potato, lentil and cheddar sausage rolls are a quick and easy way to fill hunger cravings and a healthy lunchbox snack.





To make filling, heat half of the oil in a large non-stick frying pan over a medium heat. Add onion and garlic and cook, stirring until soft. Add seasoning and cook, stirring for 1 minute. Transfer to a large bowl. 


Add remaining oil to same hot pan. Add potato. Cook, stirring occasionally for about 7 minutes or until beginning to soften. Transfer to bowl with onion. Cool slightly. 


Preheat oven to 200 degrees C. Line two large oven trays with baking paper. Add lentils, crumbs, oats, cheese, parsley and egg to potato mixture. Season. Mix well. 


Cut pastry sheets in half. Divide mixture into 5 portions and shape into a firm log along the centre of each piece of pastry. Roll up to enclose filling, brushing edge of pastry with egg before rolling over to seal. 


Trim ends then cut each roll into 6 pieces. Place seam side-down on oven trays. Brush tops with egg. Sprinkle with sesame seeds. Bake for about 25 minutes or until golden.


Swirl spicy tomato chutney into creme Fraiche. Serve rolls with sauce. 

Sweet potato and lentil vegetarian sausage rolls.

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