One loaf serves 4-6 or makes 4 – 6 small parcels
1 cup green or brown lentils
2 ½ cups vegetable stock
½ cup pecans, roughly chopped
½ cup walnuts, roughly chopped
3 tablespoons ground flax seeds
1/3 cup warm water
1 tablespoon olive oil
1 onion chopped
2 carrots peeled and chopped
2 cups sliced mushrooms
2 stalks celery chopped
4 cloves garlic, minced
½ teaspoon sea salt
¼ t4easpoon black pepper
1 teaspoon dried thyme
¼ teaspoon cayenne
¾ cup rolled oats
½ cup flour
2 sheets puff pastry (Jus Rol pastry is vegan)
2 tablespoons almond milk or soy milk
Preheat oven to 200 celcius
Add lentils to a medium pot with the vegetable stock. Cover and bring to a simmer cooking for approximately 35 minutes until liquid is absorbed and lentils are soft, even mushy. Use an immersion blender or potato masher and mash the lentils until about 2/3 are mushy.
In a small bowl mix together the flax with water and thicken. Flax will take about 10 minutes to thicken. This is the egg replacement.
In a large pot, heat the olive oil in a pan over medium high heat. When hot, add the onions, celery and carrots and saute until they soften and begin to brown, about 5 minutes. Add the mushrooms and continue to cook another 5 minutes until the mushrooms have shrunken and become juicy. Add the garlic, salt, pepper, thyme, cayenne and saute about 2 minutes more. Remove from heat.
In a large bowl, mix the lentils, nuts, veggies, flax mixture, oats and flour together and set aside.
Take half of the lentil mixture and form a loaf shape down the middle of the puff pastry, leaving a bit of room at both ends. Pat the mixture into a firm log. Cut strips down each side about 1 inch wide. Cut off the top tow and bottom corners and set aside. Now fold up the top flap over the end, then take the top left strip and over making an x. Do this all the way down the crisscrossing strips. Before you get to the bottom, fold the bottom flap up, then finish crossing the last strips tucking the end into anywhere they look good. Make leaf shapes or any other shapes out of the remaining cut offs and arrange on top of weave. Brush with Almond milk (or other non-dairy milk) and move to baking sheet.
Make another one with the remaining lentil mix and pastry sheet.
Bake for approximately 40-45 minutes checking every now and then until it is golden brown. All depending on the oven, they can take less time too.