Cheesy Savoury Twirls with Tomato and Red Peppers


1 sheet vegan ready rolled puff pastry, I use JusRol

6 violife slices, original flavour

For the Sauce:

1 x 400 g ( 14 oz ) tin chopped tomatoes

1 tablespoon tomato puree

1 tablespoon mushroom ketchup or vegan Worcestershire sauce

2 teaspoons brown sugar

Pinch salt

1/2 teaspoon black pepper

Large handful chopped fresh basil

For the peppers:

1 tablespoon vegetable oil

2 large red bell peppers, sliced

Pinch of salt

A little soya milk for brushing


Preheat the oven to 200 degrees Celsius ( 400 F ) Gas Mark 6.

Now begin by making the tomato sauce.

Over a medium heat, place the tomatoes, tomato puree, mushroom ketchup and sugar into a pan an cook for 7-8 minutes allowing the sauce to thicken. Tear in the basil, stir together well and put to one side.

You can now prepare the peppers. Place them in a pan with the oil and a pinch of salt and fry over a low heat for 12-15 minutes until very soft.

Lay out the sheet of pastry and begin by spreading the tomato sauce over. Leave a little space at each side.

Next add the layers of peppers and finish with the 6 violife slices.

Now, starting at one of the shorter ends, begin rolling the pastry up, as if you were making a Swiss roll. Put this into the fridge for 15-20 minutes to firm up.

Remove from the fridge and using a sharp knife, cut into 8 slices and lay these on a baking tray that has been lined with parchment. Brush with a little soya milk and bake for 40-45 minutes or until puffed up and golden.

Source: The Gourmet Vegan


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