Back to all recipes
Ingredients
- 1 pack Naked Tofoo
- 1 tbsp olive oil
- 1 onion diced
- 120g fresh white breadcrumbs (approx. 3 slices of bread)
- 3 tsp dried sage
- 1 tsp dried thyme
- 75g dried cranberries
- 100ml sherry
- 1 tbsp arrowroot powder
- 500g pack vegan puff pastry
- 2 tbsp soya cream
- 1 tbsp maple syrup
- Plain flour to dust
To Serve
- Tomato chutney or cranberry sauce for dipping
Get started
- Heat a frying pan and fry the onion in the olive oil until softened.
- In a food processor, place the Tofoo, sage, thyme, breadcrumbs, sherry, cooked onions and arrowroot powder. Stir in the dried cranberries.
Preheat the oven to 180°C. - Roll out the puff pastry on a clean surface dusted with flour. Roll out into a rectangle approx. 40cm x 20cm and to the thickness of a pound coin.
- Take the Tofoo filling and place in a line down the middle of the pastry longways, moulding the filling into a long sausage shape.
- Mix the maple syrup and soya cream to make a glaze.
- Brush the glaze onto the long edges of the pastry then fold one side over the filling pressing to prevent any air bubbles then fold over the other side sealing over the pastry. Roll the long sausage over so that the seam of the pastry is on the bottom.
- Cut the roll evenly into 12 pieces, and make two little slashes into the top of each roll with a knife.
- Place on a baking tray then brush the top of each roll with the glaze and bake in the oven for 20-25 minutes until golden brown.
- Place the cooked rolls onto a serving plate, and serve with a tomato chutney or cranberry sauce dip.
