These vegetarian sausage rolls are a great recipe to make if you are going out for Bonfire Night on Saturday. It is that time of year again, the sky has lightened up already in the passed few days, but Saturday there will be proper concerts of booming and banging and lots of pretty colours and sparkles in the sky.
As you know, I am not a vegetarian, so why vegetarian sausages? First of all because it is better for us not to have much meat, but it is more than that! Since I saw some new figures of the effects of our habits of eating meat on climate change, I am motivated to eat less meat again. I won’t skip meat altogether (yet), but just make a renewed effort to have less meat.
As the weather cools down, we have this weird tendency to eat more meat and we shouldn’t. That is why I thought of making these vegetarian sausage rolls on the occasion of Bonfire Night. The filling is made mainly of mushrooms and lentils.
In a Belgian paper I saw this interesting chart (on the left) that puts nutritional value against environmental sustainability, guess what came on the top? Mushrooms! Very little impact on the environment, great nutritional value! Lentils are part of the group of pulses and they come in the green area as well!
Maybe you are celebrating outside on Saturday and taking food along. Well, you can easily take these rolls with you and have them cold, they work well for any kind of picnic actually. If you get too cold outside on Bonfire night, you may need something to warm you up after you get everybody safely back inside. If you cook these little rolls beforehand, they only need about 5 minutes in the oven to get warm and crispy again. You wouldn’t be able to taste the difference between warmed up or straight out of the oven. These healthier sausage rolls, together with a bowl of hot soup, surely will warm you all up in no time! You may want to have a look at my recipe for the Roasted Tomato Soup as well.
So if you worry about your impact on the environment too, you might want to try these vegetarian sausage rolls instead of normal sausage rolls! They are super healthy and a wonderful for your carbon footprint!
Vegetarian Sausage Rolls
|Prep:||Cook:||Yield: about 20 little sausage rolls||Total:|
- 250 grams of mushrooms
- 1 can of green lentils
- 1 shallot
- 2 cloves of garlic
- 1/4 tsp of ground cumin
- 1/4 tsp of dried thyme
- 1/4 tsp of salt
- 1/4 tsp of black pepper
- 1 sheet of puff pastry
- 1 egg
- Take the puff pastry out off the fridge.
- Preheat the oven on 200 degrees Celsius.
- Peel the shallot and cut into pieces, not too small.
- Peel and crush the garlic cloves.
- Clean the mushrooms and cut roughly.
- In a sauce pan, warm up a spoonful of olive oil.
- Fry the shallot and the garlic cloves until the shallot becomes translucent.
- Add the mushrooms and stir well while cooking. Cook until soft.
- Add the spices and the lentils and stir.
- Briefly bring the hand blender in the mixture, make sure you leave some bits to keep some texture.
- Line a baking tray with baking paper.
- Roll out the puff pastry and cut into shapes. For the little rolls, start with a rectangular piece of pastry of 16 x 12 cm. Bring a line of filling along the long side.
- Close the roll by folding over one long side towards the other. Use a wet pastry brush the make the pastry a bit moist where you want it to stick together.
- Use a sharp knife to cut the 16 cm long roll into 4 little sausage rolls.
- Carefully transfer on the baking tray.
- Use the pastry brush again to add some of the beaten egg onto the roll to get a nice and shiny finish.
- Place the baking tray in the oven for 25 minutes.
from More Than Just Carrots