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Plant-based sausage rolls

This delicious recipe can be used with pastry for sausage rolls or on its own as a burger or 'meatball'.


  • 100g red lentils soaked for 3 hours or overnight 
  • 1 small onion finely chopped 
  • 2 cloves of garlic finely chopped 
  • 500g root vegetables (beetroot, carrot and turnip recommended) 
  • ½ tsp cumin, paprika, fennel and coriander 
  • pinch of chilli powder 
  • 50g walnuts or cashew nuts (optional) 
  • 50ml rapeseed oil 


  1. Grate the root vegetables and set aside. 
  2. Cook the onion and garlic in 25g of oil until sweet and soft. Add the grated vegetables and spices and cook for 3 minutes or until fragrant and tender. 
  3. Drain the soaked lentils well and puree. This can be done in a cup with a hand blender. Blend, scraping the sides and stirring intermittently. Add a spoonful of the vegetable mix, the nuts if using, and blend again. 
  4. Mix all the ingredients together thoroughly with a good pinch of salt. 
  5. Shape into sausages, burgers or meatless balls. 
  6. Fry gently for 3 minutes on all sides or brush with the remaining oil and grill or barbeque. 
  7. For Sausage Rolls, roll out 320g of ready rolled puff pastry and encase the mixture. Brush with water and coat in sesame seeds. 
  8. Serve with your favourite toppings. I like Tatziki – Cucumber and Yogurt Sauce. 
  9. For sausage rolls, shape the mix into a log and fold in puff pastry and bake for 10 minutes. 

Contribution by:

Niall Murray
Chef lecturer
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Niall is a chef lecturer at City of Glasgow College.

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