Low Sodium Vegan Sausage Rolls

Get ready to savor these Low Sodium Vegan Sausage Rolls—an irresistible plant-based twist on a classic favorite that's both heart-healthy and packed with flavor. This recipe combines a hearty mixture of protein-rich lentils, earthy mushrooms, and nutrient-dense rolled oats, all seasoned with smoky paprika, dried thyme, and nutritional yeast for a deeply satisfying taste. Encased in flaky vegan puff pastry and brushed with plant-based milk, these golden, bite-sized delights are finished with a sprinkle of optional sesame seeds for added crunch. Perfect as an appetizer, snack, or party finger food, these sausage rolls are not only vegan and low in sodium but also incredibly easy to make. With just 20 minutes of prep and a short bake time, they'll quickly become your go-to guilt-free indulgence!

Nutriscore Rating: 87/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 8

Ingredients

• 1 tablespoon Olive oil
• 1 medium Yellow onion, finely diced
• 2 cloves Garlic, minced
• 1 medium Carrot, finely grated
• 1 cup Mushrooms, finely chopped
• 1.5 cups Cooked lentils
• 1 cup Rolled oats
• 1 tablespoon Ground flaxseed
• 3 tablespoons Water
• 2 tablespoons Nutritional yeast
• 1 teaspoon Smoked paprika
• 1 teaspoon Dried thyme
• 0.25 teaspoon Ground black pepper
• 1 teaspoon Salt-free vegetable stock powder
• 1 sheet Vegan puff pastry, thawed
• 2 tablespoons Plant-based milk (for brushing)
• 1 tablespoon Sesame seeds (optional, for topping)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2

In a small bowl, combine the ground flaxseed and water to create a flax egg. Stir and let it sit for 5 minutes to thicken.

Step 3

Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 2-3 minutes until softened.

Step 4

Add the minced garlic, grated carrot, and chopped mushrooms to the skillet. Cook for another 5 minutes, stirring occasionally, until the vegetables are tender and any moisture from the mushrooms has evaporated.

Step 5

In a food processor, combine the cooked lentils, rolled oats, sautéed vegetables, flax egg, nutritional yeast, smoked paprika, dried thyme, ground black pepper, and salt-free vegetable stock powder. Pulse until the mixture is well combined and holds together but still has some texture. Taste and adjust seasoning if necessary.

Step 6

Roll out the vegan puff pastry sheet onto a lightly floured surface and cut it into two equal rectangles.

Step 7

Divide the lentil mixture into two even portions. Shape each portion into a log and place it along the center of each pastry rectangle.

Step 8

Fold the edges of the pastry over the filling, sealing the seam by pressing gently. Place the rolls seam-side down on the prepared baking sheet.

Step 9

Using a sharp knife, cut each roll into four equal pieces. Brush the tops of the rolls with plant-based milk and sprinkle with sesame seeds if desired.

Step 10

Bake in the preheated oven for 20-25 minutes, or until the pastry is golden and puffed.

Step 11

Allow the sausage rolls to cool slightly before serving. Enjoy warm or at room temperature!

Nutrition Facts

Serving size	(954.4g)

Amount per serving	% Daily Value*
Calories	1266.5

Total Fat 42.3g	0%
Saturated Fat 9.6g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 239.6mg	0%
Total Carbohydrate 172.5g	0%
Dietary Fiber 45.7g	0%
Total Sugars 20.3g
Protein 61.3g	0%

Vitamin D 26.5IU	0%
Calcium 336.3mg	0%
Iron 19.7mg	0%
Potassium 2923.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.9%

Protein: 18.6%

Carbs: 52.4%