Vegetarian Sausage Rolls

It was grand final weekend and as most people do we decided to watch the game with some friends and have “footy food”.  As vegetarians the food I chose to make and share was Vegetarian Sausage Rolls.  We had all good intentions of watching the game but with young kids who really cannot sit still we decided to venture outdoors to explore instead.

Vegetarian sausage rolls

We headed to a nearby parkland to kick the footy but soon Summer lead us into the forest to where “the fairies used to live...” As her imagination and storytelling ran wild the younger 2 followed in awe as we crept through the lush growth with the sunshine peaking through in a real fairy land kind of way.  It really was pure magic.

The kids in fairy land...

 Back to the Vegetarian Sausage Rolls which are super tasty and even look strangely meaty.  I’m not one to try and make vegetarian food look “fake” but even my friends were a little confused when I turned up with sausage rolls.  They are nutritious and have plenty of protein with the addition of walnuts, sunflower seeds, lentils and cottage cheese and most importantly the kids love them.  In fact they're a great way to "hide" lots of goodness for fussy ones.  And while there may seem like a lot of ingredients, this recipe makes quiet a lot so there’s plenty to share or even pop in the freezer for a rainy day.  Dip them in some tomato sauce or chutney and they’re a really tasty and healthy treat.  Yum!

Brainfood - walnuts

Remember breadcrumbs are easily made from frozen left over bread.  Lentils can be cooked in Thermomix by placing in basket with enough water to cover and cooked for 30 minutes on speed 3 at 100° or using the canned variety is just fine.

 Vegetarian Sausage Rolls

5 sheets of store bought or homemade puff pastry
100g cooked green lentils
100g walnuts
½ MC sunflower seeds
50g breadcrumbs
1 onion
1 clove of garlic
10g olive oil
1 carrot
1 zucchini
70g mushrooms
50g rolled oats
100g cottage cheese
3 eggs (a little reserved for brushing)
1 tbls soy sauce
1 tsp vege stock
2 tbls tomato paste
Sesame seeds for sprinkling (optional)

• Preheat oven to 200° and grease or line baking trays
• If using frozen puff pastry remove from freezer and separate to thaw
• Add walnuts and sunflower seeds to Thermomix bowl and chop for 6 seconds on speed 6 then remove from bowl and set aside
• Add onion and garlic and chop for 5 seconds on speed 7
• Add olive oil and sauté for 2 minutes on speed 1 at 100°
• Add carrot, zucchini and mushrooms and chop for 5 seconds on speed 6
• Add all other ingredients except tomato paste and blend for 10 seconds on speed 6, scrape down with spatula then repeat for another 5 seconds on speed 6
• Cut pastry in half and spread with tomato paste
• Spread mixture down centre of each piece of pastry, roll up with overlapping pastry and brush with beaten egg
• Sprinkle with sesame seeds
• Place on baking trays and make ¾ cuts at 2 inch intervals
• Bake for 20 minutes or until golden

Enjoy with your favourite sauce or chutney!