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Holiday Lentil Mushroom Loaf in Puff Pastry

  • Author: Liv B
  • Total Time: 1 hour
  • Yield: 8 servings


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


  1. 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.
  2. Preheat oven to 375F. Line a baking sheet with parchment paper.
  3. 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.
  4. 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.
  5. Add to a large mixing bowl. Add the gluten and broth and mix until it comes together in a spongey sort of dough.
  6. Roll out the puff pastry to a large rectangle about 18 inches by 12 inches. Place it on the prepared sheet pan.
  7. 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.
  8. Bake 35 minutes, or until golden brown on top and slightly firm to the touch.
  9. Let cool about 5-10 minutes before slicing and serving.
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes

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