Vegan Roast Lentils in Puff Pastry with Red Cabbage
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 1 hr 20 mins |
| Total Time | 1 hr 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
For the vegetables:
- 1 head red cabbage
- 1 small onion (s)
- 1 small apple
- 1 tablespoon oil for frying
- 1 bay leaf
- 2 juniper berries
- 1 teaspoon salt
- 1 teaspoon sugar
- 0.5 teaspoon ½ pepper
- 0.5 teaspoon ½ cinnamon
For the roast:
- 100 g mountain lentils
- 1 small carrot (s)
- 5 mushrooms
- 1 small leek stick (s)
- 1 small onion (s)
- 1 clove garlic
- 1 small Piece (s) celery
- 1 tablespoon oil for frying
- 1 ½ teaspoon paprika powder
- 0.5 teaspoon ½ smoked salt
- 1 teaspoon thyme
- 0.5 teaspoon ½ salt
- 0.5 teaspoon ½ pepper
- 20 g flaxseed flour
- 1 can croissant (s) (crack and bake), vegan
- Soy milk (soy drink)
Print Recipe
Pin Recipe Instructions
- Wash the red cabbage and cut into fine strips, dice the apple and onion. Heat the frying oil in a saucepan and sauté the onions, then add the red cabbage and the apple pieces and fry while stirring. Add the juniper berries, bay leaf, sugar, salt and pepper and pour in a little water. Stew the red cabbage with the lid closed for about 1 hour. Stir every now and then and add water if necessary.
- In the meantime, cook the mountain lentils in sufficient water. Wash, clean and cut the vegetables into large pieces. Also clean the mushrooms and cut into small pieces. Put vegetables and mushrooms in the multi-chopper and chop into small pieces.
- Heat the frying oil in a pan and fry the vegetables for a few minutes. Season with the spices, then set aside.
- When the lentils are cooked, drain them in a colander. Then put the lentils in the multi-chopper and chop briefly. Mix the vegetables, lentils and the flaxseed flour carefully in a bowl and let stand for a few minutes.
- Preheat the oven to 180 ° C top / bottom heat.
- Open the tin of Knack and Back croissants, unroll the dough and divide it into three squares. Pour a third of the lentil-vegetable mixture on top, fold the dough over it, shape into a bag and seal. Brush the pockets with some soy milk.
- Place the roast lentils on a baking sheet lined with baking paper and bake for about 20 minutes until they are golden yellow.
- Serve with the red cabbage.
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