Recipe Share: Vegan Scroll


05 Aug
05Aug

This is a tasty Recipe which can be served as a Finger Food option or as part of a Morning/Afternoon Tea.

Choose to make 12 large or 24 small Scrolls.

Ingredients:

500g Quality Bakers/Pizza Flour - unbleached

2 tsp Yeast or 14g Fresh Yeast

280ml Warm or Temped Water (30-35C)

1 tsp Salt

1 tsp fine ground Sugar Raw/White

150g finely sliced Marinated Roast Vege Mix - Antipasto is great (Must be already cooked)

150g grated Vegan Cheese

150ml Organic Passata or other Home-made Tomato Sauce slightly thickened

1 tsp of Oregano

1 tsp of minced/whipped Organic Garlic


Method:

I use a large cake tin for large scrolls or 2 slice tins for mini finger food size. Spray with a little EVO Oil and then dust lightly with a little flour.

In a large mixer or mixing bowl. Place the Temped Water, yeast and sugar. The sugar is required to activate the yeast - please don't omit or you will not allow the yeast to rise the dough. Leave sitting for at least 10 mins till frothy.

Now add in the flour and salt, mix on medium, using a dough hook or knead with your hands for at least 10-15mins to allow the gluten in the flour to create an elastic but smooth dough. Adjust moisture as necessary to your climate.

Place a warm damp/clean cloth over the bowl and leave the bowl in a warm part of your kitchen. This should take around 1.5 hours for the dough to rise. 

Whilst the dough is rising. Place your veges, garlic, oregano with your tomato sauce and mix through.

Turn the dough out onto a floured surface and either

Cut in two if creating finger food and roll into 2 rectangle shapes about 1cm thick

 or

Roll into one large rectangle about 1.5cm thick.

Preheat oven to 190C or 180C for Fan-forced.

Now smooth out the tomato vege mix onto your rectangles leaving about 1/2 cm at top and bottom of each rectangle without mix, this will be your rolling and ending point.

Brush a little water on the areas where there are not tomato mix.

Now spread the vegan cheese out and start to roll your scroll from top to the bottom. You should end up with a long sausage shape.

Cut each piece into 12 even pieces then turn into your oven tray with the mix/scroll pattern facing up to the ceiling.

You can brush the top with a little EVO Oil or leave without.

Allow to rest covered with warm cloth for a further 20 mins or until oven has reached temperature.

Place scrolls in oven. Depending on your oven your scrolls should take

Mini - 12 to 15 mins

Large - 18 to 24 mins

Serve warm or at room temperature. 

Great served with Capsicum Pesto or just a little nut butter.


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