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Lactose free

Moroccan Spiced Plant-Based Sausage Rolls with Harissa Dipping Sauce

80 mins

Ingredients

Serves 14

  • For the filling:
  • 1 red onion
  • 2 garlic cloves
  • Drizzle of olive oil
  • Pinch of salt
  • 1 tsp paprika
  • 1 tsp ground cumin
  • ½ tsp ground cinnamon
  • 1 tsp paprika
  • 12 plant-based sausages (approx. 500g)
  • 50g dried couscous
  • ½ vegetable stock pot
  • 1 tbsp plant-based spread
  • For the pastry puffs:
  • 1 tbsp rose harissa paste
  • 2 packs of pre-rolled plant-based puff pastry
  • 1 jar of good quality chilli jam (250g)
  • For the topping:
  • 4 tbsp Alpro Soya Original drink
  • Sprinkle of black and white sesame seeds
  • For the harissa dipping sauce:
  • 100g Alpro Plain No Sugars plant-based alternative to yogurt
  • 50g plant-based mayonnaise
  • 2 tbsp rose harissa paste
  • Pinch of salt

Preparation

Step 1

Preheat the oven to 200°C and line two baking trays with baking paper and set aside for later.

Step 2

Begin by making the filling. Peel and dice the onion and garlic and place in a warmed saucepan with olive oil and a pinch of salt over a medium heat. Cook for 5-10 minutes until soft.

Step 3

Once soft, add the paprika, ground cumin and ground cinnamon to the saucepan, mix well and cook for a few more seconds. Remove from the heat and leave to one side until needed.

Step 4

Use a knife to slice the plant-based sausages in half and remove the middle from the outer. Place the inside of the plant-based sausage into a medium bowl and mash with a fork.

Step 5

In a separate saucepan over a medium heat, add the couscous and vegetable stock pot and follow the cooking instructions on the couscous packet

Step 6

Once all of the water has been absorbed and the couscous is cooked, add the plant-based spread and harissa paste and mix well. Add the mashed plant-based sausage and onion mix. Mix this well and leave to one side

Step 7

Lay out the two pastry sheets on the prepared baking trays and spoon the chilli jam down the middle of each of the pastry sheets lengthways.

Step 8

Divide the plant-based sausage filling in two and spoon into the middle of the pastry sheets over the top of the chilli jam, using your hands to create one long, large cylinder shape along the middle of the pastry.

Step 9

Cut the rolls at lengths of 5cm and crimp the edges using a fork.

Step 10

Add the Alpro Soya Original drink to a bowl and use it to top the rolls ensuring all of the pastry is covered. Sprinkle the top with black and white sesame seeds and cook in the oven for around 25-30 minutes, or until golden and crispy.

Step 11

Whilst the rolls are in the oven, mix together the Alpro Plain No Sugars plant-based alternative to yogurt, plant-based mayonnaise, harissa paste, a squeeze of lime juice and a pinch of salt in a small bowl until smooth

Step 12

Remove the plant-based sausage rolls from the oven when ready and serve with the dipping sauce.