Flaky Lentil Wellington
Ingredients
- 1/2 cup dry brown lentils, rinsed well
- 2 cups vegetable broth
- 1 tbsp ground flax
- 2 tbsp water
- 1 stalk celery, sliced
- 1/2 small onion, diced
- 4 Bella mushrooms, cubed
- 4 cloves garlic, minced
- 1/2 tbsp tomato paste
- 1/2 tbsp soy sauce
- 1 tbsp nutritional yeast
- 1/2 tsp fennel seeds
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp dry basil
- 1/2 tsp cumin
- 1 thawed vegan puff pastry sheet (such as Pepperidge Farms)
Preparation
In a saucepan, add lentils and vegetable broth. Bring to a low boil and cook until the lentils are soft and all the liquid has been absorbed (or drain the remaining liquid if necessary).
While the lentils are cooking, mix ground flax and water together in a bowl and set aside.
In a separate pan, cook onion, celery, and mushrooms with a sprinkle of salt until softened.
Add minced garlic to the pan and sauté until fragrant.
Add tomato paste to the pan and sauté for about 2-3 minutes.
Stir in soy sauce, cooked lentils, fennel seeds, smoked paprika, garlic powder, dry basil, cumin, nutritional yeast, and the flax egg. Remove from heat and stir well to combine. Allow the lentil mixture to cool for 10 minutes.
Preheat the oven to 400°F (200°C). Make sure the puff pastry sheet is completely thawed. Spread it out on a floured surface and roll it slightly flatter.
Place the lentil mixture in the middle of the pastry. Wrap the sides of the dough around the lentils. Cut off excess pastry, leaving about an inch to fold up and seal the ends to form a log shape.
Brush the surface with plant-based milk or water to seal the pastry. Place the lentil loaf on a lined baking sheet. Brush the surface with a little more plant-based milk or oil and make 4-6 venting slits in the pastry.
Bake on the middle rack of the oven for 25-30 minutes.
Remove from the oven and let it cool for 10 minutes before cutting and serving.