Lentils / Main Course / Pies and Pastry / Sharing Platters / Vegan

Virtual Vegan Potluck – Braised Red Wine and Thyme Puy Lentil and Spiced Pumpkin Puree “Sausage Rolls”


Serve sliced, piled up on a plate or whole for guests to slice off their own portion πŸ™‚

Welcome to the second Virtual Vegan Potluck of 2013!! Not sure what that is? Check out this link and then join the party! Visited before? Then welcome back πŸ™‚ You can either go here to see the complete list of participants or you can start here and click the ‘go forward’ and ‘go backwards’ links below to view the person before or after me in the list πŸ™‚

go back

Happy to be a Table for Two

go forward

Vegan Gypsy

The Virtual Vegan Potluck is one of my favourite events to take part in! I’m not vegan but I LOVE vegan foods and when given the option I would 90% of the time go for the vegan choice. There are so many wonderful things vegans can eat and I think once you open your mind to being creative in the kitchen without animal products then you’ll be surprised at the results!

I decided to bring a main course again because I’ve really been in the mood for comfort food recently and I had pastry on my mind! This originally was going to be a big pie served with mash and brussel sprouts but then I discovered that ‘Jus rol‘ puff pastry was vegan (YAY!) and decided to make it a sort of sausage roll!

Sausage rolls are much easier to serve at a party πŸ˜‰ I’m pretty sure these would get scoffed down quicker than you can say the words “Vegan Sausage Rolls”. Plus I am happy to say they are picky carnivore husband approved so you can be happy knowing your non vegan guests will love this too!

The filling is compiled of two layers. The first layer is a pumpkin and sweet potato puree spiced with cinnamon and given depth with roasted onion and garlic. This is the soft squidgy layer which melts when you bite in to the roll!

The second layer is puy lentils cooked in red wine with mushrooms, shallots, carrots, garlic and winter herbs like rosemary, sage and thyme! It’s rich and bold and utterly comforting!

All wrapped up in beautiful and conveniently shop bought puff pastry πŸ™‚

I was aware that creating all the different layers might sound very labour intensive so I have tried to make it as simple as possible and also I have cut down on cooking times by using cooked puy lentils and ready made pastry! Whilst the puree ingredients are in the oven roasting you can be getting your lentils made. Then voila, it should all be ready to assemble at the same time!

It’s worth it for this impressive and different take on a “sausage roll” style party main.

Makes 2 Long rolls to be sliced into 6 slices each

For the Puree:

1 Sweet Potato
1 Small Pumpkin
1 Large Onion
1 Garlic Clove1/4 tspn Cinnamon
Drizzle Extra Virgin Olive Oil

For the Lentils:

4-5 Shallots
2 Small Carrots
1 Stick Celery
Small bunch each of Thyme, Sage leaves and Rosemary
150g ‘Wild’ Mushrooms (or chestnut mushrooms will be ok)
1 Fat Garlic Clove
1 Vegetable Stock Cube
2 Cans Puy Lentils
1 Small Bottle Good quality Red Wine (18.7cl)
1/3 Cup Water

1 Sheet Ready Rolled ‘Jus Rol’ Vegan Puff Pastry.
Dairy Free Milk for an egg wash replacement
Salt and Pepper

Preheat your oven to 190c. Peel the pumpkin and onion and bash the garlic with the skin on. Dice the pumpkin, sweet potato and onion and put on a large baking tray with the garlic clove a drizzle of oil and the cinnamon sprinkled on top. Roast for 20-25 minutes.

Meanwhile peel the shallots and cut them in half, finely dice the carrots and celery, fincely chop the herbs and cut up any large mushrooms.

Drizzle some oil into a large saucepan and add the shallots on a medium-high heat, cook these for 2 minutes then add the carrots, celery and herbs. Give this all a good stir and cook down for a further 5 minutes. Then add the mushrooms, crushed garlic, lentils, wine, water and crumble in a stock cube. Stir everything again and lower the heat to a simmer and cook uncovered for 10 minutes.

Once the pumpkin mix is roasted place it all in a blender (squeeze the roasted garlic out of its skin) with a little seasoning and blend to a smooth puree. Leave the oven on ready for the rolls to bake.

Take your ready rolled sheet of pastry and cut it in half down the middle so you have two rectangles. I rolled mine out a little bit to make each one longer.

Spread your puree down the middle of the length of each rectangle in a thick layer and then top with a line of the lentils. Roll the pastry around the filling to create the ‘sausage roll’ shape and place both the rolls on a baking tray with the seam on the bottom.
Brush a little milk on to the top and then bake in the oven for 15-20 minutes until golden brown on top and the pastry is flaky and light.

I hope you enjoy the rest of the potluck party!! Thank you for popping by πŸ™‚ thank you to Annie, Barb and everyone who has worked so hard to make this event such great fun to take part in!

Curious to see what I cooked last time? Only a spring veghotpot!!


Spring veghotpot

And before that? It was canapΓ© time for veghotpot back in those days!

Bean, Pea and Mint Bruschetta

Bean, Pea and Mint Bruschetta

Finally my first ever potluck…. Was a rather popular Kholrabi ceviche πŸ™‚

Kohlrabi, Carrot and Radish Salad

Kohlrabi, carrot and radish ceviche

44 thoughts on “Virtual Vegan Potluck – Braised Red Wine and Thyme Puy Lentil and Spiced Pumpkin Puree “Sausage Rolls”

  1. I don’t know if you still do this blog, but your feta beetroot burgers have become a favorite at my house! I’m looking forward to trying these, but as an American, I have to clarify…by “pumpkin”, do you mean butternut squash or pumpkin like the jack-o-lantern variety but the kind you eat?

  2. Um, wow!! I am definitely making these for our holiday party in a few weeks and am super-excited to try them! But also kind of wish I were eating it right now.

  3. I only recently discovered puy lentils and love them. I am glad to have found another great way of using them. Thank you for the recipe.

    • I should have mentioned it was vegan red wine! We only drink vegan red wine now because it is so much lighter and less hangover! πŸ™‚ Thanks for organising the event again, it is my fave time of year! x

    • ooo goodluck! Let me know the results of your gf version πŸ™‚ I try to do gf a lot because its gentler on my stomach but I was lazy here and bought in pastry πŸ˜‰

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