This is a fun, nourishing party food and is really easy to make.
All your kids’ friends will be coming back for more!
– makes 28 small sausage rolls
1½ cups cooked brown lentils
(½ cup lentils cooked with
1½ cups water)
4 cloves garlic, minced
2 tsp coriander
½ tsp cumin
½ tsp thyme
½ tsp sage
¼ – ½ tsp cayenne pepper (optional)
1 tsp balsamic vinegar
½ tsp salt and black pepper
1 slice bread soaked in soymilk (enough to completely soak the bread)
¼ tsp mustard powder
1⅔ cups flour
¾ cup frozen margarine
2 tsp mustard powder
1 tsp corn flour
¼ cup cold water.
In a large bowl sift together the flour, mustard powder and corn flour. Grate in the margarine. Stir together so the margarine is well covered with flour. Pour in the cold water and combine until mixture comes away cleanly from bowl. Cover the bowl with foil and refrigerate the dough for 30 minutes.
In a large bowl combine the lentils, garlic, coriander, cumin, thyme, sage, mustard powder, cayenne pepper and ginger. Mash the lentils up. Next add the balsamic vinegar, bread and salt and pepper, stir well.
MAKING THE SAUSAGE ROLLS
Pre heat oven to 180° C
Roll out the pastry on a floured surface to about a thickness of about ½ cm, and cut into 3 lengthways. Divide the lentils into 3 sausages, as long as your pastry, and place one slightly off-centre on each strip.
Enclose the sausage roll and press down with a fork to seal the edges. Cut them into small sausage rolls and brush them with a bit of soymilk.
Put the rolls on a baking tray and bake for 25 -30 minutes.
These small vegan sausage rolls fit perfectly into your child’s lunch box.
Or have them on hand for a nutritious in-between-meals snack.
Thank you to Mel from ‘Simple Vegan Cooking’.
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