I still remember my delight in Tesco when after a thorough scan of Jus Rol, I found that their Puff Pastry Sheet was vegan. My first thought was the cheese and onion pasties I missed so much (and this is perfect for them), but I must have had some veg I needed to use, because somehow I created the aforementioned vegan puff pastry pizza (I’m a long-time fan of alliteration).
There is a lot of prep involved, but this is so easy to make and is a winner amongst my omnivore friends.
Ingredients
- 1 roll of Jus Rol Puff Pastry sheet
- 1 red onion
- 1 pepper
- 1 aubergine
- 1 block of Violife (vegan cheese)
- 1 jar sundried tomatoes
- 70g basil
- 100g pine nuts
- 2 cloves garlic
- Pinch of sugar
- Pinch of salt & pepper
- Olive oil for cooking
Method
- First, make the pesto by blending the sundries tomatoes, basil, pine nuts and garlic in a food processor. Add salt, pepper and sugar to taste.
- Next, slice the aubergine into quarters about 1cm thick then, using your hands, coat in a drizzle of olive oil and a pinch of salt and pepper. Roast for 20-25 minutes.
- Thinly slice the red onion and fry until soft, then chop the pepper into small chunks and add to the onions. Cook until soft.
- While the veg is cooking, take the pastry sheet out and leave to sit for 10 minutes. Then poke lightly with a fork and cook for 15-20 minutes until lightly golden brown.
- Take the pastry sheet out of the oven and let it cool for 5 minutes, then cover with the pesto.
- Grate the Violife and cover the pesto, then add the onion, peppers and aubergine.
Tofu Travels 