Lactose free

Moroccan Spiced Plant-Based Sausage Rolls with Harissa Dipping Sauce

80 mins


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


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.