Mushroom & Lentil Stuffed Festive Log - Vegan Recipe

Ingredients

• 3 thawed dairy-free puff pastry sheets
• Dairy-free milk, for brushing
• [Mushroom and Curried Lentil Stuffing]
• 1–2 tablespoons extra virgin olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 1/2 tablespoons tomato paste
• 1 teaspoon smoked paprika
• 1 teaspoon hot curry powder (or 1/2 teaspoon mild curry powder, if you don't like it hot)
• 1/8 teaspoon asafoetida*
• 8 medium-sized mushrooms of your choice, finely chopped
• 3/4 cup puy lentils, boiled until cooked, then drained and set aside
• 2 tablespoons chopped sundried tomatoes
• Himalayan salt, to taste
• [Nut Stuffing]
• 1 onion, roughly chopped
• 1–2 garlic cloves, roughly chopped
• 2 tablespoons roughly chopped flat-leaf parsley
• 1–2 tablespoons chopped rosemary
• 2–3 sage leaves, or 1/2 teaspoon dried sage
• 200 g roasted hazelnuts
• 2 tablespoons breadcrumbs