A savoury, lentil and mushroom loaf wrapped in golden, flaky puff pastry.
- 2 tbsp oil
- 1/2 onion, diced
- 4 cloves garlic, minced
- 1/2 tsp fennel seeds
- 1/2 tbsp dried sage
- 1/2 tsp dried thyme
- pinch of salt and pepper
- 2 cups diced button mushrooms
- 1 tbsp soy sauce
- 1 can (approx 19 oz/ 500 mL/ 2 cups) brown lentils, drained and rinsed
- 1 cup vital wheat gluten
- 1/2 cup vegetable broth or vegan beef-flavoured broth
- 1 package (400g) puff pastry (I use Tenderflake, it is accidentally vegan!)
- optional: fresh thyme for garnish
- Ensure you have thawed the puff pastry fully before starting the recipe. I like to put mine in the fridge overnight to thaw, or about 4 hours on the counter works too.
- Preheat oven to 375F. Line a baking sheet with parchment paper.
- In a large frying pan on medium-high heat, add the oil, onion, garlic, fennel, thyme and sage. Cook a few minutes, until onion starts to become translucent.
- Add the mushrooms, salt pepper and and soy sauce and cook another 3 minutes, until mushrooms start to soften. Add the lentils and cook, stirring frequently, for 5 minutes, until mushrooms are cooked and softened.
- Add to a large mixing bowl. Add the gluten and broth and mix until it comes together in a spongey sort of dough.
- Roll out the puff pastry to a large rectangle about 18 inches by 12 inches. Place it on the prepared sheet pan.
- Place the filling into the center in a log shape, forming it with your hands. Wrap the puff pastry up and over, pinching the edges to seal. Use a sharp knife to slice a few slits in the top for steam to escape.
- Bake 35 minutes, or until golden brown on top and slightly firm to the touch.
- Let cool about 5-10 minutes before slicing and serving.