Need a savoury fix? Mushroom and Lentil Rolls… with home-made Tomato Sauce…I kid you not!! NO MEAT, just the pure taste of fungus and legumes all wrapped up in that golden goodness, dipped in fresh home-made tomato sauce. Yummy!
May not have sold you on the fungus but it is better than squishy processed meat! (Yuk) Lentils are high in protein and are slow to digest, great for those with diabetes or to sustain energy throughout the day. Mushrooms, low calories and lots of B Vitamins! Flaky pastry… hmmm, try gluten-free and maybe even dairy free!
This recipe is a good vegetarian substitute for the humble sausage roll.
Today, Shannon is my guest chef. I received this text from Shannon “Shall I come around and make Mushroom & Lentil Rolls?”. “Yes” I hastily replied then adding “I’ll put the lentils on”.
Although Shannon’s not a pescetarian, vegetarian or any ‘arian’ she still wanted to make these rolls.
A couple of weeks ago we both tried Lentil Rolls at Cosset, a local vegan cafe in Mt Albert (Auckland). We couldn’t believe that you could have a sausage roll, without the meat… and it’s still scrumptious.
So, Shannon did some research and came up with this recipe. I just took photos… and I ate a lot of rolls!
Mushroom and Lentil Rolls with Tomato Sauce – Vegetarian
Time: 1 hour
Serves: A whole party full of skinnies as a snack or 3 fatties… also as a snack…
- Puff pastry (I cheated and bought a packet)
- ½ cup of French lentils
- 2 cups of vegetable stock
- Heaps of mushrooms
- 1 onion
- 2 carrots
- 2 cloves of garlic
- Olive oil
- 1 tbs of Dijon mustard
- ¼ cup of red wine
- 2 tbs of freshly chopped parsley
- 1 cup of breadcrumbs or equivalent almond meal
- 3 eggs
- 2 tsp of sesame seeds (optional)
- Annette contributed by cooking the lentils – her speciality. Add the lentils and the vegetable stock to a pot and simmer on a medium heat until soft. So about 30 minutes or so. Set aside.
- At the same time fry off your finely chopped onions and carrots in a pan before adding chopped mushrooms and minced garlic. Cook for about 5minutes until soft then add the red wine and herbs and cook until they wine has soaked in sufficiently. Then take off the heat and (making sure it’s slightly cooled) add the lentils, mustard, almond meal and 2 eggs. Stir until it’s all mushy and mince looking.
- Take a square of wholesome, oh-so-healthy packet pastry and cut it in two. With each strip, you want to spoon a line of the mince mixture down the center (long ways) then brush the pastry sides with your remaining, whisked up egg. Roll the sides in and press down then cut the whole thing in two with a sharp knife, and then in two again. Repeat until the mixture is used up. Sprinkle with sesame seeds if you have them.
- Bake at about 200 degrees. The oven was sporadic so I think they took about 25 minutes but it’s best to just keep an eye on them and take out then they’re brown on top.
Tomato Sauce made with fresh tomatoes from the Avondale Markets, Auckland.
Home-made Tomato Sauce (Ketchup)
- 5 large tomatoes approx.
- 2 cloves garlic
- 1 tsp ginger
- 1 brown onion
- 4 tbsp tomato paste
- 2 tbsp honey
- Pinch of mustard powder
- 5 black peppercorns
- 4 whole cloves
- 1 tsp mixed spice
- Dash of red wine vinegar (or any vinegar for that matter)
- Basil leaves
- Fry off the chopped garlic, ginger and onions until they are soft.
- Add the chopped tomatoes. Stir over a medium heat until the tomatoes are soft then add the rest of the ingredients.
- Lower heat and simmer for about 30-45 minutes.
- Chuck into the blender and blend until you reach the consistency you are after. Feel free to play around with the spices, this was a very mild recipe compared to the commercial stuff but I think I preferred it that way. More tomatoey.
So there you have it, Shannon’s Mushroom and Lentil Rolls with home-made tomato sauce… yum yum!!
Head on over to her blog, she’s set a goal to make 1 recipe a week: https://hakunamakitchen.wordpress.com/