This makes a wonderful main dish for the holidays, or really anytime you want to serve up something extra special. I made some modifications, but I based this on a recipe I found on Pinterest. It looks fancy, but really not complicated. The original recipe can be found here. http://itdoesnttastelikechicken.com/2014/11/22/puff-pastry-wrapped-lentil-loaf/ My modified recipe is below. I used a store bought fold out pie crust to save some time, and subbed out a few other ingredients. I really wish I could find a fat free pie crust, but alas... I could not, so this is an occasional treat for me primarily for special occasions, but seriously, this is so darn good!
Box of prepared Unfold and Ready to Bake Pie Crusts. (I used the Publix Store Brand, check carefully to make sure it is vegan... Pillsbury crust is not vegan)
1 cup dried Red Lentils
2.5 cups +- veg broth to cook the lentils in and saute the veggies
1/2 cup crushed walnuts
2 T Flax Egg (1 T Flax seeds soaked in 1/4 cup warm water for 15 min, strain off seeds)
1/4 of a med sized white onion diced
2 medium carrots diced
1/4 of yellow or red bell pepper diced up small
4 cups of mushrooms, mostly diced but a few sliced thin
4 cups of roughly chopped fresh spinach
3 cloves of garlic minced
S&P to taste
1/2 tsp Italian Seasoning
1 cup quick oats
Rinse the lentils and cook on stovetop with water or veg broth until tender, red lentils usually take about 30 min, green or brown a bit longer
In large saucepan, use water or veg broth to saute the onions, carrots, bell pepper, and garlic for about 10-15 min, then add the mushrooms. Saute over low heat until all is tender then add the spinach and simmer for a few minutes until spinach is cooked.
In large mixing bowl, combine the red lentils with the sautéed vegetables and add the walnuts. Then stir in the quick oats. Taste and add more salt, pepper or other spices as desired. Add more or less oats to get a consistency that you can work into a "loaf" shape. I used a full cup. Set aside. Take your pie dough out of the refrigerator and place on parchment paper. Cut into a rectangular shape. You can now put your veg filling inside and simply roll it up sealing the ends, or you can get fancy and do a weave pattern like I did. With the leftover dough, make leaf shapes or whatever you wish to decorate it with. There are pretty darn good instructions on how to do this in the original recipe link if you have never done it before. Transfer to baking dish by simply picking up the parchment paper. Bake for approx. 45 min at 375 degrees until lightly golden brown. Enjoy!
Using one pie crust this easily makes enough for 2-3 people, double the filling to use both pie crusts