Welcome back to another post from Liv’s Holiday Menu: my new YouTube series that gives you a recipe each week to help build the perfect vegan holiday menu. I have had the best time coming up with all the recipes in this series and I cannot wait to share them all with you. Today we are making an entree: a Holiday Lentil Mushroom Loaf in Puff Pastry.
This is SO yummy! It is a gorgeous entree full of rich delicious textures and flavours. Crispy, golden, light and flaky puff pastry with a delicious, savoury mushroom lentil loaf inside. The aromas of thyme, sage and fennel will make your kitchen smell incredible. And it is the perfect entree for vegans and non vegans alike! Its meaty, hearty, comforting and perfect for dousing in gravy and cranberry sauce. You all know by now that I love sweet and salty so I am a huge fan of a little cranberry sauce with my holiday meals.
I made this recipe with ease in mind. I wanted to give you a recipe you could make the day or afternoon of your holiday dinner. No intense planning or hours spent in the kitchen are required, leaving you time to actually enjoy your day as well! As much as I love holiday cooking and providing a cozy meal for my family, I hate feeling stressed and missing out on all the action because I’m in the kitchen reading a huge recipe with 25 steps. This one is only a few simple steps, and takes no more than one hour start to finish. The only thing you need to do in advance is remember to thaw your puff pastry! I buy mine frozen and stick it in the fridge to thaw overnight the night before.
Start by sautéing your herbs, onion and garlic in a pan. Add the mushrooms, soy sauce and lentils and cook about 5 minutes until nice and soft.
Then, transfer to a mixing bowl and mash lightly. Add the vital wheat gluten, which holds it all together and gives it a delicious firm, yet chewy, sliceable texture, and the broth. Stir it until it comes together.
Roll out your pastry, add the filling and wrap it up! Then bake until golden brown and crisp.
It truly is so simple!Print