Make Justino's Vegan Pizza Rolls!
On her latest Side Dish episode, Justine made Justino’s Vegan Pizza Rolls! Get Justine’s very own recipe here…
Justine pulled inspiration from Delish Knowledge, Eat Figs, Not Pigs, and Avocados and Ales.
Please note: The following recipe may need some fine-tuning in terms of yield. YMMV!*
Justino's Vegan Pizza Rolls
*Makes approximately 24 pizza rolls.
Tip: Filling can be made a day before and refrigerated.
INGREDIENTS
Tempeh Sausage
4 ounces tempeh (1/2 package)
1 Tbsp. water
1/4 Tbsp. fennel seed
1/4 Tbsp. dried basil
1/4 plus 1/8 tsp. smoked paprika
1/4 Tbsp. dried oregano
1/8 tsp. crushed red pepper flakes
1/4 tsp. dried sage (can use fresh)
1 garlic clove, minced
1 Tbsp. soy sauce
1/4 tsp. pure maple syrup
3/4 Tbsp. olive oil
Filling
1/2 cup marinara sauce
1/2 cup vegan mozzarella
1/4 cup fresh basil, chopped
Dough
18 ounces all-purpose flour
4 tsp. vital wheat gluten
8 Tbsp. aquafaba
2 tsp. salt
1 cup water
RECIPE PREPARATION
Heat a skillet over medium heat.
Crumble the tempeh using a box grater or finely chop using a knife. Add to skillet along with 1 tablespoon water. Let steam until all water is absorbed, stirring occasionally.
Add in the spices and garlic and toast for 1 minute, or until fragrant. Add in soy sauce, maple syrup, and oil and let cook for 5-7 minutes until browned and crispy. Set aside to cool.
To make filling, combine 1/2 cup tempeh sausage with marinara sauce, mozzarella, and basil. Set aside in refrigerator.
Combine flour, vital wheat gluten, salt, and aquafaba in a stand mixer fitted with a dough hook, or use your hands in a bowl. Blend until it forms small crumbles, then add water slowly while still processing. Dough will come together into a ball (you may not need all the water). Knead for another 15 seconds until smooth.
Let dough rest wrapped in plastic wrap for 30 minutes. After resting, divide dough into two portions and roll out on a lightly floured work surface. Roll each portion to 2mm thickness, in long rectangular shapes.
Dollop 1/2-tablespoon portions along the dough. Wet around the filling, then top with the second portion of rolled dough. Press to seal around each area of filling, and cut with a knife to separate each in a pizza roll shape. Keep aware not to cut too close to filling. Repeat rolling and filling process with extra dough leftover from cutting.
Heat about 1 cup of neutral oil in a large skillet until lines are moving through the oil (or 350°F). Fry each roll until golden brown and flip to cook both sides. Drain on paper towels and serve.
Ta-da!