Vegan Sausage Naan Roll* Recipe

Rehydrate TVP

Place TVP in a bowl and pour hot vegetable stock over it. Stir and let sit for 8–10 minutes until liquid is absorbed, then squeeze out excess liquid with a fine-mesh sieve or by pressing with a spoon.

In a large mixing bowl combine chickpea flour, vital wheat gluten, nutritional yeast, smoked paprika, ground cumin, ground coriander, crushed fennel seeds, garlic powder, onion powder, black pepper and sea salt. Mix thoroughly.

Add the rehydrated TVP, grated beet, tamari, maple syrup, oil, liquid smoke (if using) to the dry mix. Use a paddle or your hands to combine until a sticky, cohesive dough forms. If mixture feels too dry, add up to 2 tbs cold water; if too wet, add 1–2 tbs vital wheat gluten or chickpea flour to achieve a firm, springy texture.

Form mixture into 6 equal logs (about 80–90 g each) on a sheet of parchment. Tightly roll each log in parchment and then in foil to create a smooth sausage shape, twisting the ends to seal. Alternatively, stuff into vegan sausage casings if available.

Steam the wrapped sausages for 30 minutes. Remove and allow to cool to room temperature (this helps them firm up). After cooling, unwrap sausages and pat dry.

Finish sausages by pan-frying or grilling: heat 2 tbs neutral oil in a skillet over medium-high heat. Sear sausages 2–3 minutes per side until browned and crisped, about 8–10 minutes total, turning regularly. Check internal texture — sausages should be springy and hold shape. Season with more salt and pepper to taste.

For quick ferment (same day): combine shredded cabbage, carrot and red onion in a bowl. Sprinkle with 1.5 tsp sea salt and massage vigorously for 3–5 minutes until the vegetables release liquid and soften.

Add apple cider vinegar, water and chili flakes, toss to combine. Pack tightly into a clean jar, pressing down so liquid covers the vegetables. Leave at room temperature for 2–6 hours to develop a light tang, then refrigerate. For deeper fermentation, seal and leave at room temperature for 24–48 hours before refrigerating. Always taste and adjust acidity before assembly.

If you prefer a fully fermented sauerkraut-style condiment, use only salt (no vinegar) and ferment at room temperature for 3–7 days until desired tang is reached.

In a bowl combine warm water, yeast and sugar. Let sit 5–8 minutes until foamy.

In a large mixing bowl whisk the flour and salt. Add the yogurt and oil, then the yeast mixture. Mix until a soft dough forms. Transfer to a lightly floured surface and knead 6–8 minutes until smooth and elastic.

Place dough in an oiled bowl, cover, and let rise in a warm place for 60–90 minutes until doubled in size.

Punch down the dough and divide into 6 equal pieces. Roll each into an oval or teardrop about 7–8 inches long and 1/4 inch thick.

Heat a heavy skillet or cast-iron pan over high heat until very hot. Brush one side of a naan with a little water and place wet side down in the pan. Cook 1–2 minutes until bubbles form and the bottom has brown spots, then flip and cook another 1 minute. Optional: finish directly over a low gas flame for a few seconds to get charred spots. Keep cooked naans wrapped in a clean towel to stay soft.

Mix minced garlic with 1 tbs olive oil and brush over hot naans, sprinkle with chopped cilantro if using.

Prepare vegan mayo sauce: whisk vegan mayonnaise with lemon juice and a pinch of salt and pepper. Taste and adjust acidity/salt.

To assemble each roll: lay a warm naan flat. Spread 1–2 tbs vegan mayo mixture across the center. Place one sliced or whole vegan sausage log on the naan. Top with 2–3 tbs fermented vegetable condiment and a drizzle of any pan juices or additional vegan sauce if desired.

Roll the naan up tightly around the sausage. Serve immediately while sausages are warm and naan is soft. Optionally cut in half on the diagonal and serve with extra fermented vegetables and sauce on the side.