03/08/2026
So many of you asked for our lentil sausage roll recipe, so we are here to deliver! Perfect for Meat-free Mondays.
Lentil, walnut and veggie sausage rolls
Makes 24
Prep time 30 mins, plus resting time
Baking time 25 minutes
You’ll need
1 Tbsp olive oil
1 brown onion, finely diced
2 cloves garlic, minced
2 tsp tamari or soy sauce
2 x 400g can brown lentils, drained and rinsed
1 cup Lucky crumbled walnuts
1 zucchini, grated
1 carrot, grated
2 Tbsp tomato paste
½ tsp salt
1 tsp freshly chopped herbs (we used thyme, oregano and sage)
3 sheets puff pastry
Milk, for brushing
To serve; Tomato sauce, relish or hot sauce
1. Heat a large frypan over medium heat, then add the olive oil and onion. Fry for 3-5 minutes,
or until onion is translucent.
2. Add garlic, tamari, lentils and walnuts. Fry for 5 minutes, stirring regularly, then add
zucchini, carrot, tomato paste, salt and herbs. Continue to fry for 5 minutes, or until veggies
have softened. Set aside to cool for 5 minutes.
3. Transfer slightly cooled mixture to a food processor and pulse 15-20 times or until walnuts
are very well chopped and the mixture comes together- you don’t want a paste, lots of small
chunks are great! Transfer to the fridge for 1 hour or until cooled to room temperature
4. Preheat oven to 180C, fan forced, and have 2 large baking trays set aside. Remove 3 sheets
of pasty from the freezer, and the filling from the fridge. Cut each sheet of pastry down the
centre, so you have 2 equal rectangles. Make a long sausage of mixture down one side of the
pastry, then roll into a firm log. Cut each long roll into 4 pieces, then place on the baking
tray. Repeat with remaining pastry and filling. Once you’ve used up all the mixture, brush
the tops of each roll with milk.
5. Bake for 25 minutes, swapping the trays half way, or until golden brown on top.
6. Enjoy served with tomato sauce, hot sauce or relish.
