Description
A delicious savory pastry filled with mushrooms, lentils, and fresh spinach.
Ingredients
Scale
- 1 pound mushrooms, finely chopped
- 1 cup cooked green or brown lentils
- 2 cups fresh spinach, chopped
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 package puff pastry, thawed
- 1 Plant-based egg wash (almond milk + maple syrup)
Instructions
- Sauté onions and garlic in olive oil until soft. Add mushrooms and cook until browned; stir in spinach until wilted.
- Combine sautéed vegetables with lentils, thyme, smoked paprika, soy sauce, nutritional yeast, salt, and pepper in a mixing bowl. Allow to cool slightly.
- Preheat oven to 400°F (200°C). Roll out puff pastry and spoon filling into the center; fold over and seal edges.
- Brush with plant-based egg wash and sprinkle seeds on top. Bake for 25-30 minutes or until golden brown.
- Let cool slightly before slicing and serve warm.
Notes
- For a golden finish, ensure the pastry is brushed well with the egg wash.
- Can substitute lentils with beans for a different flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 pastry
- Calories: 280
- Sugar: 1g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg