Prego rolls

A classic South African dish, inspired by the Portuguese. It gets its name from the Portuguese word for nail (prego) referring to the little skewer that holds the loaded roll together. Below our tips to make your most amazing Prego roll to date. 

Recipe

  • Ingredients (for 4 rolls)

    • Prego sauce - make your own or buy from store. To make your own you will need:
      • 2 small green chillies, chopped (add extra for spicy)
      • 1 onion, quarters
      • 2 garlic cloves
      • 2cm of fresh ginger, sliced
      • 1 teaspoon paprika powder
      • 1 tin of tomato puree (70 gr)
      • 1/2 cup of brown sugar
      • Lemon zest
      • Salt and pepper
    • 2 tbsp cooking oil
    • 250 gr VERO Flame Grilled plant-based chunks, defrosted
    • 4 fresh bread rolls, we like seeded brown rolls
    • Lettuce
    • 4 gherkin, thinly sliced
    • 4 tbs pickled red onion
    • 4 bamboo skewers

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      Tip: for variation, use the VERO Smoky Barbeque or Spicy Chilli plant-based kebabs (remove chunks from skewers after heating).

  • Preparation (25 minutes)

    Prego sauce (5 minutes prep time, 15-20 minutes cooking time)

    • In a blender, add the chillies, onion, garlic, ginger, and paprika powder with the tomato puree. Blend to a paste.
    • Pour the paste together with the sugar into a sauce pan and bring to a boil.
    • Turn down the heat and let it simmer for 15 minutes, stirring occasionally. Add lemon zest to taste and flavor with salt and pepper. Set aside.

     

    Prego roll (8 minutes)

    • Heat a frying pan with oil and heat the defrosted VERO Flame Grilled chunks for 3-4 minutes.
    • Slice open the rolls and liberally spread your Prego sauce on the open bun.
    • Add lettuce and gherkin, the VERO Flame Grilled chunks, and top with pickled onion.
    • Skewer the roll with a bamboo skewer, serve and enjoy!