For those who have cut meat from their diet but are still having some fleeting cravings for a tasty, fresh sausage roll – this meal is the ultimate answer. While they’re completely vegetarian, these deliciously cheesy rolls will even impress meat-lovers!

With a tasty mix of sweet potato, lentils and mushrooms these lighter options are great for bringing to family get-togethers or even dinner with a side of creamy mashed potato. Feel free to add in extra ingredients like grated zucchini or potato if you’re looking to pile in a few more veggies to the mix!

Ingredients

• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves
• 2 teaspoons Vegemite
• Pinch dried chilli flakes
• 200g button mushrooms, coarsely chopped
• 125g (1 cup) grated sweet potato
• 400g can brown lentils, rinsed, drained
• 2 teaspoons fresh thyme leaves
• 150g colby cheese, cut into 1cm pieces
• 2 sheets frozen puff pastry, just thawed
• 1 egg, lightly whisked

Method

1. Preheat oven to 200C. Line 2 baking trays with baking paper. Heat oil in large frying pan over medium heat. Add onion. Cook, stirring often, for 4-5 minutes or until soft. Add garlic, Vegemite and chilli. Cook, stirring, for 30 seconds or until aromatic. Add mushroom and cook, stirring often, for 5 minutes or until soft and liquid has evaporated. Add sweet potato. Cook, stirring, for 2 minutes or until softened. Stir in lentils and thyme. Season.
2. Transfer to large heatproof bowl. Set aside, stirring often, for 15 minutes to cool. Stir in cheese.
3. Cut each pastry sheet in half. Place one quarter of sweet potato mixture in log shape along one long edge of pastry. Brush opposite edge with egg. Roll up tightly to enclose. Repeat with remaining pastry and filling. Cut each roll into 4 pieces and place, seam-side down, on prepared trays.
4. Brush pastry with egg and use sharp knife to score lines into top of pastry. Bake for 25 minutes or until golden brown. Serve.