prep time: 30 MINScook time: 40 MINStotal time: 70 mins
1/2 cup celery, diced
1/2 cup onion, diced
1/2 cup carrot, peeled and diced
1 tablespoon minced garlic
8 oz cremini mushrooms, rinsed and diced
2 tablespoons tomato paste
1 cup cooked green lentils
1/2 cup sunflower seeds or walnuts, soaked in water at least 1 hour
1 tablespoon vegan Worcestershire sauce
1 tablespoon poultry spice (or use your favorite fresh herbs)
1 tablespoon flaxseed meal soaked in 3 tablespoons water
3 tablespoons nutritional yeast
1/2 cup breadcrumbs
3-4 tablespoons flour (any kind)
salt and pepper, to taste
1/4 cup cranberry sauce (optional)
1 package vegan puff pastry, thawed
Sauté celery, onion, carrot, garlic and mushrooms in a nonstick skillet with a bit of water or oil until soft. Add tomato paste and continue to sauté until vegetables are slightly caramelized and excess liquid has cooked off.
Combine vegetable mixture with lentils, soaked seeds, Worcestershire sauce, poultry spice, flax "egg," and nutritional yeast. Season with salt and pepper to taste.
Stir in breadcrumbs and flour until a firm but not crumbly dough forms. Dough should stick together and hold its shape when pressed in your palm.
Preheat oven to 425°F. Line a 9x5" loaf pan with parchment and then arrange one sheet of puff pastry on the bottom and up the sides of the pan. (You can also assemble the loaf on a baking tray.)
Press the lentil mixture into the loaf pan. Spread on a thin layer of cranberry sauce.
Top with the remaining sheet of puff pastry. Trim overhang, or fold it over and tuck along the edge of the lentil loaf. Cut a few slits to vent steam. Brush lightly with aquafaba, soy milk or vegan butter if desired for a glossy finish.
Bake for 35-40 minutes, until pastry is golden brown and puffed up.
Allow to cool at room temp for about 10 minutes before removing from pan, slicing and serving.