Vegan Sausage Naan Roll* Recipe
A delicious sausage developed with Chef Neil Rankin.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegan Sausage (makes 6 sausages)
Naan Dough (makes 4 large rolls, use 1 per serving)
Pickled Onion & Herb Slaw
Chutney & Assembly
Method
Vegan Sausage (makes 6 sausages)
- 1
Mix dry
In a large bowl whisk together vital wheat gluten, chickpea flour, nutritional yeast, onion powder, garlic powder, smoked paprika, ground fennel, black pepper, salt, and vegetable bouillon until evenly combined.
- 2
- 3
Form dough
Pour the wet mixture into the dry ingredients and stir with a spatula until it starts to come together. When cool enough to handle, knead in the bowl or on a clean surface for 3–5 minutes until elastic and springy. The mixture will be dense — this is seitan-style sausage dough.
- 4
Shape sausages
Divide the dough into 6 equal pieces (about 90–100 g each). Roll each into a tight sausage log about 5–6 inches long. Brush each log lightly with neutral oil, then wrap tightly in foil or place inside vegan sausage skins; twist the ends to form a secure parcel. If using skins, tie the ends.
- 5
Steam
Place wrapped sausages in a steamer basket over simmering water. Cover and steam for 35 minutes. Keep water at a gentle simmer and top up as needed.
- 6
Naan Dough (makes 4 large naans)
- 7
Activate yeast and combine
In a bowl whisk together flour, instant yeast, sugar, baking powder and salt. Add vegan yogurt, warm water and olive oil and mix until a shaggy dough forms.
- 8
Knead
Turn dough onto a lightly floured surface and knead 5–7 minutes until smooth and elastic. Alternatively use a stand mixer with a dough hook for 4–5 minutes.
- 9
- 10
Divide and rest
Punch dough down and divide into 4 equal pieces. Roll each piece into a ball and let rest covered for 10 minutes to relax the gluten.
- 11
Shape and cook
On a lightly floured surface roll each ball into an oval about 8–9 inches long and 1/8–1/4 inch thick. Heat a heavy skillet or griddle over medium-high heat and lightly oil. Cook each naan 1–2 minutes on the first side until bubbles form and the bottom has brown spots, then flip and cook 1 minute more. If you want charred spots, finish directly over a gas flame or under a hot broiler for a few seconds.
- 12
Finish
Brush hot naan with melted vegan butter (optional) and keep wrapped in a clean towel until assembly.
Pickled Onion & Herb Slaw
- 13
Quick-pickle onions
Combine white wine vinegar, water, sugar and salt in a small bowl and stir until dissolved. Add the thinly sliced red onion and let sit at room temperature for at least 15 minutes (longer if you have time — up to 2 hours — for milder onions).
- 14
Combine slaw
Drain most of the pickling liquid, reserving a tablespoon. Toss the pickled onions with grated carrot, chopped cilantro and lemon juice. Add a tablespoon of the reserved pickling liquid to lightly loosen and season to taste with salt and pepper.
Chutney & Assembly
- 15
Warm chutney
If the mango chutney is cold or very thick, gently warm it in a small saucepan or microwave so it is spreadable but not runny.
- 16
Assemble rolls
Take one hot naan, spread about 2 tablespoons of mango chutney lengthwise down the centre. Place one warmed vegan sausage (whole or halved lengthwise) on top of the chutney. Add a generous spoonful (about 2–3 tablespoons) of the pickled onion & herb slaw, sprinkle with fresh cilantro leaves, and if you like, a drizzle of extra soy sauce or hot sauce.
- 17
Serve
Roll the naan around the sausage like a wrap or fold and eat open-faced. Serve immediately while the sausage is hot, with extra chutney on the side.
