## The Happy Pear’s Easy Vegan Sausage Rolls: A Comfort Food Masterpiece
Indulge in the warmth and satisfaction of a classic comfort food with a healthy twist! The Happy Pear, renowned for their plant-based culinary creations, shares their recipe for easy vegan sausage rolls, a perfect blend of savory flavors and satisfying textures.
These delightful rolls, featured in their latest book, *The Happy Pear 20: Learnings and Recipes from the First 20 Years*, are a testament to the power of simple ingredients and clever substitutions. The recipe cleverly disguises lentils within a flaky pastry, making it a delightful and nutritious treat for everyone.
Why These Sausage Rolls Are a Must-Try:
*
Healthier Option:
Packed with protein and fiber, these rolls provide a satisfying and nutrient-rich snack or meal.*
Flavorful & Versatile:
The sweet and savory filling, made with caramelized onions, lentils, and a hint of balsamic vinegar, is a delicious combination that will please even the most discerning palate.*
Easy to Make:
This recipe is surprisingly straightforward, requiring minimal effort and readily available ingredients.*
Perfect for Sharing:
The recipe yields four large rolls, perfect for sharing with family and friends.Let’s Get Cooking:
Ingredients:
* 1 × 400g tin of cooked lentils, drained and rinsed
* 2 cloves garlic, peeled and finely chopped
* 1 medium red onion, peeled and thinly sliced
* 1 tbsp oil
* 3 tbsp maple syrup
* 3 tbsp balsamic vinegar
* 2 tbsp tamari or soy sauce
* 100g cashew nuts
* 1 × 320g sheet of vegan puff pastry, defrosted if frozen
* 50ml oat milk or non-dairy milk of your choice
* 2 tbsp sesame seeds
* Salt and ground black pepper
Instructions:
1.
Preheat and Prepare:
Preheat your oven to 200°C (425°F/gas 7) and line a baking tray with baking parchment.2.
Caramelize and Combine:
Heat one tablespoon of oil in a pan over high heat. Add sliced onions, a pinch of salt and pepper, and cook on medium heat for five minutes, stirring occasionally, until the onions are nicely browned and softened. Add the chopped garlic, maple syrup, and balsamic vinegar. Mix well to coat the onions, reduce the heat to low, and cook for three to four minutes, stirring regularly, until the onions are soft and sticky. Incorporate the drained lentils and tamari or soy sauce, and cook for another three to four minutes, stirring occasionally, to evaporate excess moisture. Remove from heat.3.
Pulse and Season:
In a food processor or blender, pulse the cashews until they reach a rough breadcrumb consistency. Add the onion and lentil mixture, along with 1/2 teaspoon of ground black pepper, and pulse until the mixture comes together but remains slightly chunky. This will ensure a delightful texture. Taste and season with salt and pepper to your liking.4.
Roll and Shape:
Remove the mixture from the food processor and divide it into four equal portions (approximately 80g each). Roll each portion into a sausage shape about 12-13cm long.5.
Assemble the Rolls:
Roll out the puff pastry sheet into four even rectangles, about 12cm x 16cm. Place a sausage at one side of a pastry rectangle, 2-3cm in from the edge. Brush some oat milk along the other side of the pastry, then carefully roll the sausage up in the pastry, ensuring the edges overlap. Press gently along the seam to seal. Place the sausage roll seam-side down on the baking tray and gently press down with the palm of your hand to further seal and ensure it maintains its shape during baking. Repeat with the remaining sausages and pastry.6.
