Long time ago we had a full time vegetarian in the family and my mom made this amazing roast for Christmas. It taste of full on Christmas, and if you’re not the type to leave out the meat, it makes an amazing side dish to the meat too.
I have seen a lot of different versions of this roast so if you wanna change it up, just go to google and get inspired ❤
200 g lentils
150 g brown mushrooms finely chopped
50 g of oyster mushrooms (or other flavorful mushrooms)
2 onions, finely chopped
1 clove of garlic, finely chopped
80 g hazelnuts, finely chopped
80 g walnuts, finely chopped
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper
(pro tip, add the christmas spices you favour)
Fry the mushrooms on a dry pan until a bit crispy – then put them on a bowl.
Fry onions and garlic in olive oil until soft and add the lentils. Mash the lentils a little in the pan and let it all heat up. Add into the bowl and mix with the mushrooms.
Let the nuts heat a little in the pan (just enough to bring out that lightly roasted flavor) and add to the bowl.
Add the spices, and 1 egg to the mixture.
Mix well, and let rest in the fridge for 30 min.
Place the mix on the puff pastry in the shape of a loaf.
Beat the other egg and apply to the edge of the puff pastry and fold over. “Paint” the whole loaf with the egg mixture to give a nice color when baking.
Bake 25-30 min or until pastry is done (I normally use 200 C but check the package of puff pastry so you don’t end up burning it)
Serve with traditional christmas sides, or a salad. We made a wonderful blueberry gravy to go with it.
Leave out the eggs, and add a bit of water instead. Use oil on top of the puff pastry.
When making this roast you can use all kinds of green left overs in the mix. Last time I made it, I added some finely chopped potatoes from dinner the day before, and some kale.
I hope you’ll enjoy ❤