MORE RECIPES HERE:http://thescranline.com-FOLLOW ME HERE:Instagram: https://www.instagram.com/TheScranLine/Facebook: http://facebook.com/TheScranLinePinterest: https://au.pinterest.com/TheScranLine/Twitter: http://www.twitter.com/TheScranLineRECIPE450g mushrooms, washed and dried1 tbsp olive oil1 brown onion, finely chopped1 garlic clove, crushed1 tbsp dried thyme400g lentils, drained and rinsed1 tbsp flaxseed meal1/2 tsp salt1/2 cup vegan beef or vegetable stock2 tsp Dijon mustard1 cup panko breadcrumbs4 sheets vegan puff pastry3 tbsp almond or soy milk3 tbsp sesame seedsInstructions: Add the mushrooms to the bowl of a food processor and blitz until finely chopped. Add the oil to a large fry pan on medium heat and add the onion. Cook for about 4-5 minutes until translucent. Add the mushrooms and cook for a further 5 minutes. Add the garlic and thyme and stir for 1 minute before adding the lentils, flaxseed meal, salt and stock. Cook for 5-6 minutes until the stock is almost cooked out. Transfer to a heat proof bowl and add the Dijon mustard and panko breadcrumbs. Mix until well combined and allow to cool to room temp.Preheat your oven to 200C / 390F. Line two baking trays with baking paper and set aside.Place one of the pastry sheets on to a cutting board and use a sharp knife to cut them in half so that you end up with 2 rectangles. Add some of the mixture, about 1/8 on one end. Tightly roll up. Use a sharp knife to cut in three pieces.Place on the baking tray with the seam facing down. Brush with plant-based milk and sprinkle with sesame seeds. Spray with oil spray and bake for 30 minutes. Allow to cool for 10 minutes before serving with tomato sauce.NotesStorageSausage rolls can be stored in an airtight container for up to three days. Reheat in the oven on 200C / 390F for 10 minutes.
