Puff Pastry Stuffed With Chorizo and Peppers
[Vegan]

To Make the Chorizo:

1. Soak the TVP in warm water or vegetable broth for 20 minutes. Drain well, pressing it into the colander a little to squeeze out the maximum amount of water.
2. Separately soak the dried seaweed in water until it becomes soft. Drain well.
3. In a blender or food processor, combine the TVP and seaweed.
4. Put the mixture in a large bowl and add oats, garlic, sun-dried tomatoes, and spices through pepper. Mix well.
5. Add the vital wheat gluten, a splash of white wine, and a splash of olive oil and begin to knead the mixture with your hands until well blended. It is advisable to let the dough rest for several hours or overnight for thorough mixing of all flavors.
6. Make an "egg" by mixing chickpea flour and water with a fork. Incorporate the "egg" in the bowl with the dough and mix again. Now, the dough is ready to prepare the sausages.
7. Divide the dough into equal portions with your hands, give each piece an elongated shape, and wrap each in plastic wrap. Twist the ends tightly and tie with twine.
8. We heat large amounts of water in a pot and cook the sausages 20 minutes in boiling water. Another option is to steam the sausages for 20 minutes.

To Make the Rolls:

1. Julienne pepper and onion and chop the garlic. Heat a little oil in a pan and fry the vegetables. In a separate pan, grill the sausages.
2. Cut the puff pastry into two rectangles. In the center of each, place the sautéed peppers, onions, and sausages.Wrap them up and seal the edges.
3. Preheat oven to 355°F and bake the puff pastry 15-20 minutes, until the pastry is cooked through.