VEGAN LENTIL AND CHESTNUT ROAST IN PUFF PASTRY

Serve up this plant-based dish as a main for the non-meat eaters, or enjoy during betwixmas for something a little di erent

Serves 8

Takes 1 h 30 min

INGREDIENTS

For the roast

• 400g canned lentils

• 1 red onion

• 2 cloves garlic

• 200g cashew nuts

• 200g cooked chestnuts

• 2 tbsp olive oil

• 3 tbsp soy sauce

• 2 tbsp yeast flakes

• 1 tbsp vegetable stock powder • 270g vegan puff pastry

For the sauce

• 2 shallots

• 1 clove garlic

• 4 mushrooms

• 2 tbsp olive oil

• 2 tbsp cornflour

• 2 tbsp soy sauce

• 150 ml plant-based milk

• Salt

• Freshly ground black pepper

METHOD

1. For the roast, drain the lentils, rinse and drain again. Peel and finely dice the onion and garlic. Coarsely chop the cashews and chestnuts.

2. Heat the olive oil in a pan and sauté the onion and garlic until softened. Add the cashews and chestnuts and stir-fry for about 5 minutes, then stir in the soy sauce. Remove from the heat and allow the mixture to cool briefly.

3. Put the lentils in a bowl, add the cashew mixture, yeast flakes and vegetable stock powder and mix everything well. 4. Preheat the oven to 180°C, gas 4. Line a baking tray with baking paper.

5. Unroll the puff pastry and place it on the tray. Spread the filling lengthways down the middle of the pastry, piling about 5cm high and leaving a 10cm wide border all around.

6. Fold the long sides over the filling and press the ends with the tines of a fork to seal. Cut o the excess. Cut out leaves from the leftover pastry, dampen with a little water and place on the parcel to decorate. Bake for 35 minutes until golden brown. 7. For the sauce, finely dice the shallots and garlic. Clean the mushrooms and cut into small cubes.

8. Heat the oil in a pan, sauté the shallots, garlic and mushrooms until lightly browned. Mix the cornflour with 200ml water. Pour into the pan with the soy sauce and stir well. Bring everything to the boil. Pour in the milk, bring everything to the boil again briefly, then purée with a hand blender. Season the sauce with salt and pepper to taste.

9. Slice the baked roast and serve with the sauce.