Flaky Puff Pastry Lentil Wellington
Ingredients
- 1/2 cup dry brown lentils
- 2 cups vegetable broth
- 1 tablespoon ground flax
- 2 tablespoons water
- 1 stalk celery
- 1/2 small onion
- 4 Bella mushrooms
- 4 cloves garlic
- 1/2 tablespoon tomato paste
- 1/2 tablespoon soy sauce
- 1 tablespoon nutritional yeast
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon cumin
- 1 thawed vegan puff pastry sheet
Preparation
In a saucepan, add lentils and vegetable broth and bring to a low boil, cooking until soft and all liquid is absorbed, or drain if necessary.
While lentils are cooking, mix ground flax and water together and set aside.
In a separate pan, add onion, celery, and mushrooms with a sprinkle of salt and cook until softened.
Add garlic to the pan and sauté until fragrant.
Add tomato paste and sauté for 2-3 minutes.
Add soy sauce, cooked lentils, seasonings, nutritional yeast, and flax mixture, then remove from heat and stir well to combine.
Allow the mixture to cool for 10 minutes while preparing the puff pastry.
Preheat oven to 400°F.
Ensure the puff pastry is completely thawed.
Spread out the puff pastry on a floured surface and lightly roll it flatter.
Place the lentil mixture in the middle of the pastry.
Wrap the sides of the dough around the lentils.
Cut off excess pastry from the ends, leaving enough to fold up and form a log.
Seal the pastry by brushing with plant-based milk or water.
Place the sealed lentil loaf on a lined baking sheet.
Brush the surface with plant-based milk or oil and cut 4-6 venting slits into the pastry.
Bake in the oven on the middle rack for 25-30 minutes.
Remove from oven and cool for 10 minutes before cutting and serving.
Notes
This dish is a tasty and impressive centrepiece, perfect for serving and enjoying with loved ones on special occasions.
