Pork and apple sauce has long been an American staple and this faux-pork tastes better than the real thing. This recipe includes a delicious faux-pork and accents it with the meats age-old partner, apple sauce. Wrap it all up in a flaky puff pastry, and you have an updated classic that's superior to the original dish.
‘Pork’ and Apple Sausage Rolls [Vegan]
- 3/4 cup vital wheat gluten
- 1/2 cup vegetable stock
- 1/4 cup nutritional yeast
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- A dash of oil
- 1 tablespoon wholegrain mustard
- 1/2 a red apple (peeled and chopped into small pieces)
- 1 pack puff pastry
- 4 tablespoons aquafaba (liquid from a can of chickpeas)
- In a bowl, mix together the vital wheat gluten, garlic powder, smoked paprika, salt, pepper, and nutritional yeast.
- Stir in the oil, mustard, and vegetable stock. Mix it up to form a dough.
- Knead the dough for a couple of minutes.
- Cut the puff pastry in half lengthways, so you have two long rectangles.
- Split the dough into two and roll out two long sausages. Place one in the center of each piece of puff pastry (lengthways).
- Top each sausage with apple.
- Brush the aquafaba down one length of each piece of puff pastry.
- Roll the dough over the sausage and press down to seal the pastry roll.
- Cut each roll into eight, score the tops and brush them with the remaining aquafaba.
- Place the rolls onto a lined baking tray and bake at 355°F, for 20-30 minutes, or until the tops are golden brown.
*Aquafaba is the liquid from a can of chickpeas.