Moroccan Spiced Plant-Based Sausage Rolls with Harissa Dipping Sauce
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.