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🍽️ Crispy Lenten Loaf in Puff Pastry

702 kcal · 30 min · 4 servings

Ingredients

• lentils, brown 200 g
• salt pinch
• flaxseeds, whole 40 g
• onions, yellow 100 g
• garlic cloves 1 pc.
• mushrooms, white 200 g
• zucchini 100 g
• carrots 80 g
• beetroot, pre-cooked 20 g
• rosemary, fresh 5 g
• oil 3 tbsp
• pepper, black ground pinch
• herbs of Provence, dried 2 tbsp
• balsamic vinegar, dark 1 tbsp
• oat flakes, fine 100 g
• cornstarch 50 g
• soy sauce 4 tbsp
• walnuts, ground 70 g
• paprika, sweet 1 tbsp
• puff pastry 1 pc.
• wild cranberries 4 tbsp
• soy drink 3 tbsp

Instructions

1. 1. Place the lentils in a pot and cover them with salted water.
2. 2. Boil the lentils for about 25 minutes.
3. 3. Blend the cooked lentils into a smooth puree using a hand blender.
4. 4. Mix the flaxseeds in a bowl with 5 tablespoons of water.
5. 5. Halve the onions, peel them, and dice them finely.
6. 6. Peel the garlic and chop it finely.
7. 7. Clean the mushrooms with a kitchen towel if necessary and cut them into cubes.
8. 8. Grind the oat flakes finely in a bowl using a hand blender.
9. 9. Wash the zucchini and carrots and remove the ends.
10. 10. Drain the beetroot.
11. 11. Coarsely grate the zucchini, carrots, and beetroot.
12. 12. Wash the rosemary, shake it dry, and strip off the needles.
13. 13. Preheat the oven to 200 degrees Celsius with fan.
14. 14. Line a loaf pan with baking paper.
15. 15. Heat 2 tablespoons of oil in a pot over medium to high heat.
16. 16. Sauté the onions and garlic for about 2 minutes.
17. 17. Add the mushrooms and season with salt and pepper.
18. 18. Add 1 tablespoon of Herbs de Provence and sauté for another 2 minutes.
19. 19. Deglaze the pan with balsamic vinegar and let it reduce for about 1 minute.
20. 20. In a large bowl, mix the lentil puree, ground oat flakes, flaxseed mixture, mushrooms, grated vegetables, cornstarch, 1 tablespoon of oil, 2 tablespoons of soy sauce, walnuts, salt, pepper, 1 tablespoon of Herbs de Provence, and 1 tablespoon of paprika powder.
21. 21. Transfer the lentil mixture into the prepared loaf pan.
22. 22. Brush the surface of the mixture with 2 tablespoons of soy sauce.
23. 23. Sprinkle the rosemary needles over the top.
24. 24. Bake the lenten loaf in the oven for about 55 to 60 minutes.
25. 25. Let the loaf cool down completely afterwards.
26. 26. Preheat the oven to 180 degrees Celsius with top and bottom heat.
27. 27. Roll out the puff pastry with the longer side facing towards you.
28. 28. Place the cooled lenten loaf in the center of the pastry with the short side facing towards you.
29. 29. Cut the puff pastry edge into strips that reach up to the loaf using a knife.
30. 30. Brush the loaf with lingonberry jam.
31. 31. Fold the pastry strips crosswise over the loaf.
32. 32. Brush the pastry with soy drink.
33. 33. Bake the wrapped loaf for about 25 to 30 minutes until golden brown.
34. 34. Serve the lenten loaf with your favorite side dishes.
35. 35. Enjoy your meal!

Nutrition per serving

• kcal: 702
• Protein: 23 g · Fett/Fat: 38 g · Carbs: 68 g