Vegan Puff Pastry Lentil and Jackfruit Loaf

This vegan loaf is a show stopping entrée perfect for special occasions. Flavourful with lentils, mushrooms and jackfruits filling is wrapped in crisp puff pastry.

Young jackfruit gives this loaf its meatiness, lentils make it filling and mushrooms are responsible for amazing texture and flavour.

When it comes to the holidays, choosing a vegan entrée can be the most intimidating. What can stand in for Thanksgiving turkey or Christmas ham? Look no further than this vegan  loaf. It is a show stopingly beautiful and has more flavour than a turkey ever could.

Ingredients:

• 2 shallots, diced
• 200g mushroom, small dice
• 100ml red wine
• ¼ cup celery, small dice
• ¼ cup carrot, small dice
• 2 garlic cloves, minced
• 1 tsp chopped fresh rosemary
• 1 tsp fresh thyme
• ½ tsp ground cumin
• 1 tin of jackfruit, drained
• 1½ cup cooked brown lentils, partially pureed with hand blender
• 1 cup vegetable stock
• 1 tbsp soy sauce
• 1 tbsp tomato puree
• salt and pepper to taste
• 1 tbsp ground flaxseed
• 2tbsp cooking oil
• 1 packet of shop bought puff pastry
• soy milk for brushing

Method:

Heat oil in a large pan over medium heat. Sauté shallot until soft and translucent. Add mushrooms and sauté until all the liquid is evaporated, for about 10 minutes.

Pour red wine and cook until almost all liquid is absorbed. Then add celery, carrot and garlic. Sauté until the vegetables start to soften.

Now add rosemary, thyme, cumin, jackfruit, lentils, vegetable stock, soy sauce, tomato paste and black pepper. Stir well and bring to a boil. Lower the heat, and let everything simmer for about 10 minutes.

In 10 minutes, taste for seasoning and adjust if needed. Stir in the ground flaxseed and cook for a minute until all liquid is absorbed.

Switch off the heat and set it aside to cool.

Preheat oven to 190ºC/170ºC for fan assist oven. Line a baking sheet with baking paper and set aside.

Divide the puff pastry into two rectangles: one twice as big as the other. Roll out the bigger rectangle. Put the lentil jackfruit filling in the middle and shape a loaf. Brush the edges of the puff pastry with soy milk. Roll out the smaller rectangle and place it on top of the loaf. Lift the edges of the bottom puff pastry sheet and press them with the edges of the top sheet.

Brush the top of the loaf with soy milk and place it onto the baking pan.

Bake for 25-30 minutes or until the top is golden brown.