Mushroom & Lentil Stuffed Festive Log - Vegan Recipe

Name: Mushroom & Lentil Stuffed Festive Log - Vegan Recipe
Total time: 45 min
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

www.vegkit.com

Infused with herbs and spice, this Mushroom & Lentil Stuffed Festive Log is a delicious, vegan centrepiece for holidays or Sunday roasts. Serves 8.

View full recipe on www.vegkit.com

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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