Vegetarian Lentil Sausage Rolls

by Becca
16 rolls
1 hr

These vegetarian lentil sausage rolls are packed with rich, earthy flavours, and they’re perfect for a kids’ party or a lunchbox!

I felt a bit like a kid eating these vegetarian lentil sausage rolls. There aren’t that many occasions to eat sausage rolls as adults – but I say we should all just bake up a big batch of these now and dig in. Why not. They’re absolutely delish.

Calling these ‘sausage rolls’ might actually be a little bit of a stretch, as the filling isn’t really sausage – not even vegetarian sausage.

It’s actually a crumbly lentil mixture, made with onions and garlic, dried thyme and sage, and plenty of mushrooms. And although it’s not really sausage – it’s absolutely yummy.

The end result is a little messier than sausage rolls made using actual sausage, but once they’re baked, they hold together pretty nicely. And when you’re going to end up with flaky pastry all around your mouth anyway, what’s a few extra lentils?

Reader review from

“Hi… my son loves this recipe. I’ve made them on average at least every 2 weeks as they’re still the hands-down favourite food for both him and his little sister… so about 150 times now and counting(!) They’ll eat these in preference to literally anything.”

– reader Jen C

Vegetarian Lentil Sausage Rolls
Recipe details
  • 16  rolls
  • Prep time: 35 Minutes Cook time: 25 Minutes Total time: 1 hr
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  • 100 g (~ 1/2 cup) dried brown lentils
  • 1 tbsp oil
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 150 g (~ 5 oz) mushrooms, diced fairly small
  • 1 tsp dried herbs (I used dried thyme and dried sage)
  • Black pepper
  • Salt (or 1/2 a crumbled stock cube)
  • 1 slice bread, crumbled or finely chopped (or 50g / ~ 1 1/2 oz breadcrumbs)
  • 1 egg
  • 375 g (~ 13 oz) puff pastry (I used ready-rolled)
  • 1 tbsp flour
  • 1 tbsp milk

Boil the lentils in plenty of water until they are soft – approximately 20 minutes.
Meanwhile, heat the oil in a frying pan, and add the chopped onion. Cook over a medium heat for a few minutes, until it is beginning to soften. Then add the garlic and mushrooms, along with the dried herbs, black pepper, and some salt or crumbled stock cube. Cook for a further 5-10 minutes, until the vegetables are soft.
When the lentils are soft, drain the excess water, and add them to the mushroom mixture. Remove from the heat, and add the breadcrumbs and egg. Mix thoroughly to combine.
Heat the oven to 190°C (Gas Mark 5 / 375°F).
On a lightly floured surface, roll out your puff pastry. I used a ready-rolled sheet, which measured around 15 x 10 inches. I then cut my pastry into two strips measuring around 7.5 x 10 inches. Your dimensions might be a little different, so just improvise if necessary.
Spoon the lentil mixture along the middle of each strip of pastry, pressing down lightly to help the mixture stick together. Fold the edges of the pastry over the filling, pinching it together to seal.
Cut the two long sausage rolls into however many smaller rolls you would like – I cut each into 8, so I ended up with 16 rolls in total.
Place the sausage rolls on a lightly greased baking tray, seam side down. Brush each roll with a small amount of milk. Bake for around 25 minutes, or until crispy and golden brown.
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