Moroccan Spiced Plant-Based Sausage Rolls with Harissa Dipping Sauce

Preheat the oven to 200°C and line two baking trays with baking paper and set aside for later.

Begin by making the filling. Peel and dice the onion and garlic and place in a warmed saucepan with olive oil and a pinch of salt over a medium heat. Cook for 5-10 minutes until soft.

Once soft, add the paprika, ground cumin and ground cinnamon to the saucepan, mix well and cook for a few more seconds. Remove from the heat and leave to one side until needed.

Use a knife to slice the plant-based sausages in half and remove the middle from the outer. Place the inside of the plant-based sausage into a medium bowl and mash with a fork.

In a separate saucepan over a medium heat, add the couscous and vegetable stock pot and follow the cooking instructions on the couscous packet

Once all of the water has been absorbed and the couscous is cooked, add the plant-based spread and harissa paste and mix well. Add the mashed plant-based sausage and onion mix. Mix this well and leave to one side

Lay out the two pastry sheets on the prepared baking trays and spoon the chilli jam down the middle of each of the pastry sheets lengthways.

Divide the plant-based sausage filling in two and spoon into the middle of the pastry sheets over the top of the chilli jam, using your hands to create one long, large cylinder shape along the middle of the pastry.

Cut the rolls at lengths of 5cm and crimp the edges using a fork.

Add the Alpro Soya Original drink to a bowl and use it to top the rolls ensuring all of the pastry is covered. Sprinkle the top with black and white sesame seeds and cook in the oven for around 25-30 minutes, or until golden and crispy.

Whilst the rolls are in the oven, mix together the Alpro Plain No Sugars plant-based alternative to yogurt, plant-based mayonnaise, harissa paste, a squeeze of lime juice and a pinch of salt in a small bowl until smooth

Remove the plant-based sausage rolls from the oven when ready and serve with the dipping sauce.