Watch the full video on YouTube:
This might be the perfect dish for your next cozy family dinner!
Maybe this will be your next Christmas roast?
When you cut through the crumbly and golden-brown puff pastry dough, you immediately notice the warming winter aromas filling the room.
As you serve the first slice, you and your family will be surprised by the rich and aromatic lentil filling with its dark red color – it looks exactly like the roast you know from your childhood!
But this time, it’s 100% plant-based, full of healthy proteins and intense flavors.
In our latest “Xmas Menu” series on YouTube, vegan chef Diana Kronenberg shares three simple yet highly flavorful winter dishes.
To learn more about Diana’s work:
Follow Diana on Instagram: www.instagram.com/krodi_plant_based_cooking
Visit Diana’s website: https://krodi.de/
Vegan Lentil Christmas Roast - Wellington Style
Try this delicious and aromatic vegan lentil roast.
- 1 package vegan puff pastry
- 120 g brown lentils
- 15 g golden flaxseeds (ground)
- 30 g rolled oats (ground)
- 40 g beetroot (half shredded, half ground with lentils)
- 30 g carrot, shredded
- 40 g chopped almonds (or nuts of your choice)
- 4 g salt
- 1/4 tsp. cayenne pepper
- 1/2-1 tsp. smoked pepper
- 1-2 tbsp. soy sauce (tamari)
- 150 g mushroom
- 75 g onion
- 2 garlic cloves
- 30 g plant-based butter
- 30 g parsley
- 2 tsp. mustard
- salt and pepper
Grind the oats and flax seeds separately into a fine powder. Cook the lentils as described on the package with no salt. When done, rinse them and add them to a blender together with the beetroot and spices. Transfer them to a bowl and add the shredded beetroot and carrot.
Add about 1 tbsp. water to the flax seeds and let them soak for approx. 3 minutes. Mix the flax seeds into the lentil paste and add the ground oats step by step. Try it and see if any seasoning is missing.
Form a role, put it in clingfilm, and let it rest in the refrigerator. In the meantime, chop the mushrooms and onions thinly. Roast them together with the butter in a pan. When brown, add the mustard, chopped parsley, and combine quickly. Let it cool down to room temperature.
Roll out your puff pastry into a rectangular shape. Spread the mushroom/onion mix and place your lentil role on top of it. Layer and close the puff pastry tight around and decorate it as you wish.
Before placing it in the preheated oven, brush the surface with butter and poke the dough with a knife a few times. Bake it at 180 °C (upper and lower heat) for 40 to 45 minutes. You might want to cover it for the last 10 minutes in order for it to not get too dark.