Lentil & mushroom roll

This vegetarian alternative to sausage rolls is sure to be loved by the whole family. A source of protein, fibre & iron.

  • Skill Easy
  • Prep time 15 mins
  • Cook time 15 mins
  • Servings 24 pieces (8-12 serves)
Rating

Ingredients:

  • 1 x 425g tin brown lentils, drained
  • 100g button mushrooms, finely chopped
  • 1/2 medium brown onion, grated
  • 1 medium carrot, grated
  • 2 Tbsp tomato paste
  • 1 1/2 Tbsp soy sauce or tamari
  • 3 Weet-Bix wheat biscuits, finely crushed
  • 2 square sheets frozen puff pastry, just thawed
  • 2 tsp sesame seeds, optional

Method:

  1. Preheat oven to 200°C (400°F). Line a tray with baking paper.
  2. In a large bowl, roughly mash lentils with a fork. Add veggies, tomato paste and soy sauce and stir well. Fold Weet-Bix wheat biscuits into lentil mixture.
  3. Cut puff pastry sheets in half. Spoon a quarter of the filling down a long edge of each pastry rectangle, roll to enclose filling and pinch seam to seal.
  4. Cut each roll into 6 pieces and place on prepared tray. Brush tops with a bit of water and sprinkle with sesame seeds, if using.
  5. Bake 15-18 minutes, until pastry is golden and filling is hot. Serve warm or at room temperature, with passata sauce for dipping.

Tips:

  • Quickly prep veggies by pulsing onion, carrot, and mushrooms in a food processor instead of grating and dicing.
  • For a vegan roll use vegan (no-butter) puff pastry.
  • Mushrooms can be substituted with an equal quantity of riced cauliflower, or additional grated carrot.

Nutritional information:

  • Per Serve
  • Energy (kJ)
    830
  • (Cal)
    198
  • Protein (g)
    7
  • Fat (g)
    8
  • Saturated Fat (g)
    4
  • Carbohydrate (g)
    26
  • Sugars (g)
    2
  • Dietary Fibre (g)
    2.8
  • Sodium (mg)
    265
  • Potassium (mg)
    282
  • Calcium (mg)
    25
  • Iron (mg)
    2.4