Paid partnership with Ferme Fermentini
Ingredients
For the dough:
- 1 tbsp flaxseed
- 3 cups plain flour
- 1 x 7g sachet fast-action dry yeast
- ¼ cup brown sugar
- ¼ cup nutritional yeast
- ½ tsp turmeric
- ½ tsp salt
- ½ tsp black pepper
- ¼ cup non-dairy butter (plus a bit extra for greasing the tin)
- ¾ cup non-dairy milk (I used soy)
For the filling:
- 3 medium-sized red onions
- 2 tbsp olive oil
- 1 tsp salt
- 2 tbsp brown sugar
- 1 tbsp balsamic vinegar
- 100g Ferme spreadable cashew fermentini (or other vegan cream cheese)
- ½ cup grated vegan cheese (plus a bit extra for sprinkling on top)
- Few sprigs fresh rosemary, roughly chopped
Method:
- Combine flaxseed with 2.5 tbsp water and set aside.
- In a large bowl combine the flour, yeast, sugar, nutritional yeast, turmeric, salt and pepper and mix well.
- Melt the butter and set aside.
- Slowly warm the milk and add to the melted butter.
- Add the wet ingredients to the dry and mix with a wooden spoon until the dough starts to come together.
- Turn out onto a lightly floured surface and knead for 4-5 minutes. The dough should spring back slightly when you press your fingers into it.
- Grease a large bowl with a little vegan butter and place the kneaded dough into it. Cover with a damp cloth and leave to rest.
- Meanwhile, heat the oil over a low heat and chop the onions into thin slices.
- Add the onions and salt to the pan and cook slowly for 10 minutes, stirring occasionally.
- Add the sugar and balsamic vinegar and cook for another 20 minutes, or until onions have completely caramelised. Remove from the heat and set aside.
- Lightly flour your work surface, turn out the dough and roll into a large rectangle. It should be about the thickness of a £1 coin.
- Spread the cashew cheese over the dough, going right up to the edges. Then spread over the caramelised onions, grated vegan cheese and rosemary. Season with salt and pepper.
- Starting from one of the long edges, carefully roll the dough up, making sure to not to squeeze out the filling.
- Place seam-side down on the work surface and cut into 9 equal sized rolls using a sharp knife.
- Place into a greased baking tin (mine was 20cm x 20xm). Cover with a damp cloth and leave to proof in a warm place for 30-40 minutes, or until doubled in size. You can also pre-heat the oven to 180 C (356 F, Gas Mark 4) at this point.
- Sprinkle over a little extra vegan cheese and chopped rosemary and bake for 20-25 minutes or until golden.
- Leave to cool before removing from the tin. These will keep for up to 4 days.
