Roll Call: Smoky Lentil-Walnut Rolls

Grab this

• 1 sheet vegan puff pastry, thawed (about 225 g)
• 2 teaspoons olive oil
• 1/2 cup finely chopped yellow onion
• 1/2 cup finely grated carrot
• 2 garlic cloves, minced
• 1 cup cooked brown or green lentils, drained well
• 3/4 cup walnut halves
• 1 tablespoon tomato paste
• 1 tablespoon reduced-sodium soy sauce
• 2 teaspoons Dijon mustard
• 1 teaspoon smoked paprika
• 1 teaspoon dried sage
• 1/4 teaspoon black pepper
• 1 tablespoon unsweetened oat milk, for brushing
• 2 teaspoons sesame seeds, optional
• Tomato chutney or ketchup, for serving, optional

Do this

1. Heat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Warm the olive oil in a skillet over medium heat. Add the onion and carrot and cook for 5 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds.
3. Pulse the lentils and walnuts in a food processor 6 to 8 times until crumbly but not smooth. If you do not have a food processor, finely chop the walnuts and mash the lentils lightly with a fork.
4. Stir the lentil-walnut mixture, tomato paste, soy sauce, Dijon mustard, smoked paprika, sage and black pepper into the skillet. Cook for 2 minutes, then spread the filling on a plate and cool for 10 minutes.
5. Unfold the pastry and cut it lengthwise into 2 equal rectangles. Shape half the filling into a log along one long edge of each rectangle. Roll the pastry snugly around the filling and place each log seam-side down.
6. Cut each log into 8 pieces. Arrange the 16 rolls on the prepared baking sheet, brush the tops with oat milk and sprinkle with sesame seeds if using.
7. Bake for 22 to 25 minutes, until puffed and deeply golden. Cool for 5 minutes before serving with tomato chutney or ketchup.