Vegan Sausage Naan Roll Recipe

Activate yeast and make dough

In a small bowl, combine warm water (about 40°C/105°F) with sugar and yeast. Let sit 5–8 minutes until frothy. In a mixing bowl, combine flour and salt. Stir in the frothy yeast, olive oil and vegan yogurt. Mix to form a soft dough; add a tablespoon of water or flour if needed to reach a slightly sticky but manageable consistency.

Knead for 6–8 minutes by hand or 4–5 minutes in a stand mixer until smooth and elastic. Place in a lightly oiled bowl, cover, and rest in a warm place for 45–60 minutes until doubled.

Divide the dough into 4 equal pieces, shape into balls, cover and rest 15 minutes. Roll each ball on a lightly floured surface into an oval about 20cm long and 8–10mm thick.

Cook each naan on a hot heavy skillet or cast-iron pan over medium-high heat for 1–2 minutes per side until puffed and brown spots appear. Brush with a little vegan butter or oil and keep warm wrapped in a clean towel.

Prepare sausage mixture

Crumble the pressed tofu into a bowl with your hands or pulse briefly in a food processor — you want coarse crumbles, not a smooth paste. Add chickpea flour, miso paste, soy sauce, maple syrup, olive oil, smoked paprika, ground coriander, ground fennel seed, garlic powder, onion powder, black pepper and brown rice flour or breadcrumbs. Mix thoroughly until the mixture holds together when pressed; adjust texture with a teaspoon of water if too dry or an extra tablespoon of chickpea flour if too wet.

Form and cook

Divide the mixture into 4 equal portions. Shape each portion into a log about the length of the naan. Heat a nonstick skillet over medium heat with 1 tsp oil. Place sausages seam-side down and press gently with a spatula to flatten slightly — aim for a crispy surface (this is the 'smashed' effect). Cook 4–5 minutes per side, pressing occasionally, until deeply browned and firm throughout. Reduce heat if they brown too quickly and cook 8–10 minutes total to ensure they heat through.

If you prefer extra crispness, finish under a hot grill (broiler) for 1–2 minutes per side, watching closely so they don't burn.

Quick ferment / pickle

In a bowl, toss shredded cabbage, shredded carrot, sliced cucumber, apple cider vinegar, sugar and 1/4 tsp salt. Massage gently for 1–2 minutes until the cabbage softens a little. Let sit at room temperature for 20–30 minutes to develop a light tang (or prep ahead and refrigerate for several hours or overnight for stronger fermentation). Drain excess liquid before assembly but reserve a teaspoon if you like extra tang.

Make the sauce

In a small bowl combine vegan mayonnaise, tomato chutney (or ketchup), salt and black pepper. Stir until smooth and taste-adjust if you want more tang or sweetness.

Assemble the roll: split a warm naan but leave it attached on one side or fold like a taco. Spread about 1 tbsp sauce on the base, place one vegan sausage (smashed side up) inside, top with a generous spoonful (about 2–3 tbsp) of fermented vegetables, a drizzle of extra sauce if desired, and sprinkle chopped cilantro.

Optional finish: Brush the outside of the naan lightly with vegan butter and place seam-side down on the hot skillet for 20–30 seconds to crisp the exterior. Serve immediately while hot and crisp.