Vegetarian Sausage Rolls
Amber
A vegetarian option of a snack favourite.
Allergens: Contains dairy, eggs, gluten
Ingredients
- Ingredient
- Amount
- Large tortilla wraps
- 3 to 4
- Olive oil
- 1 tbsp.
- Brown onion, finely diced
- 1
- Garlic cloves, minced
- 2
- Dried thyme
- 2 tsp.
- Mushrooms, finely chopped
- 200g
- Sweet potato, peeled and grated
- 1 small
- Brown lentils, drained and rinsed
- 400g tin
- Soy sauce
- 1-2 tbsp.
- Reduced fat cheddar cheese, grated
- 150g
- Egg lightly beaten
- 1
- Salt and pepper
- To taste
- Sesame seeds or poppy seeds
- To sprinkle (optional)
Method
- Preheat oven to 180°C and line a large baking sheet with baking paper.
- Heat the olive oil in a large frypan over medium heat.
- Saute the diced onion, garlic and thyme for 3 minutes or until the onion is soft.
- Add the mushrooms and cook for 5 minutes or until softened an all of the liquid has evaporated.
- Add the grated sweet potato and carrot and cook for a further 3 minutes.
- Stir through the lentils and soy sauce. Season with salt and pepper.
- Pour into a bowl and allow to cool slightly.
- Stir through the grated cheese.
- Whisk the egg lightly. Using a pastry brush, lightly brush the egg mixture over half the edge of the wrap.