Vegan ‘Nduja Sausage Rolls
The perfect meat-free snack or addition to a grazing board. Filled with a smoky, spicy filling made from roasted peppers, sun-dried tomatoes and butter beans, encased in crispy puff pastry.
This recipe is prepared with:
Ingredients
160 g roasted red peppers, drained, roughly chopped
240 g tinned butter beans, drained, rinsed
60 g sundried tomatoes, finely chopped
50 g breadcrumbs
1 Tbsp harissa
1 Tbsp lemon juice
1 tsp garlic powder
2 tsp dried oregano
1 tsp smoked paprika
1 tsp fine sea salt
1 tsp ground black pepper
1 Tbsp dark brown sugar
2 Tbsp olive oil
To assemble
500 g vegan puff pastry
100 ml soy milk
black sesame seeds, as needed
Utensils
Instructions
STEP 1/2
Making the vegan ‘Nduja
Fit the Knife Blade.
Add half of each quantity of roasted peppers, butter beans, tomatoes, breadcrumbs, harissa, lemon juice, garlic powder, oregano, paprika, salt, pepper, dark brown sugar and olive oil into the Appliance bowl.
Pulse for 30 seconds, until finely chopped.
Blend for 10 seconds on speed 1, until smooth.
Transfer the mixture into a clean bowl.
Repeat the same process with the remaining half of ingredients.
STEP 2/2
Making the sausage rolls
Preheat the oven to 200ºC.
Line a baking tray with parchment paper.
Place vegan puff pastry on a lightly floured work surface.
Roll out using a rolling pin into a rectangle, about 40 cm x 30 cm.
Spoon the filling in a line down the length of the pastry, just below the centre.
Brush the edges of the pastry with soy milk.
Fold the top edge over, enclosing the filling and press down to seal.
Use a fork to score the edges of the pastry.
Cut the pastry into 5 cm individual rolls.
Brush the top with soy milk and sprinkle with sesame seeds.
Place the rolls on the baking tray and space them apart evenly.
Bake for 30 minutes at 200ºC, until cooked through and golden brown.
Remove from the oven and let cool slightly for 5 minutes.
Serve.
Vegan ‘Nduja Sausage Rolls
The perfect meat-free snack or addition to a grazing board. Filled with a smoky, spicy filling made from roasted peppers, sun-dried tomatoes and butter beans, encased in crispy puff pastry.
Ingredients
160 g roasted red peppers, drained, roughly chopped
240 g tinned butter beans, drained, rinsed
60 g sundried tomatoes, finely chopped
50 g breadcrumbs
1 Tbsp harissa
1 Tbsp lemon juice
1 tsp garlic powder
2 tsp dried oregano
1 tsp smoked paprika
1 tsp fine sea salt
1 tsp ground black pepper
1 Tbsp dark brown sugar
2 Tbsp olive oil
To assemble
500 g vegan puff pastry
100 ml soy milk
black sesame seeds, as needed
Utensils
Instructions
STEP 1/2
Making the vegan ‘Nduja
Fit the Knife Blade.
Add half of each quantity of roasted peppers, butter beans, tomatoes, breadcrumbs, harissa, lemon juice, garlic powder, oregano, paprika, salt, pepper, dark brown sugar and olive oil into the Appliance bowl.
Pulse for 30 seconds, until finely chopped.
Blend for 10 seconds on speed 1, until smooth.
Transfer the mixture into a clean bowl.
Repeat the same process with the remaining half of ingredients.
STEP 2/2
Making the sausage rolls
Preheat the oven to 200ºC.
Line a baking tray with parchment paper.
Place vegan puff pastry on a lightly floured work surface.
Roll out using a rolling pin into a rectangle, about 40 cm x 30 cm.
Spoon the filling in a line down the length of the pastry, just below the centre.
Brush the edges of the pastry with soy milk.
Fold the top edge over, enclosing the filling and press down to seal.
Use a fork to score the edges of the pastry.
Cut the pastry into 5 cm individual rolls.
Brush the top with soy milk and sprinkle with sesame seeds.
Place the rolls on the baking tray and space them apart evenly.
Bake for 30 minutes at 200ºC, until cooked through and golden brown.
Remove from the oven and let cool slightly for 5 minutes.
Serve.