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
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.