Vegan Wellington

First soak the lentils in double the amount of hot water. Once all the water has been absorbed, simmer them in about 300 ml of vegetable stock for 20 minutes. If they are already soft and there is still excess water, this can be poured off.

The onions and garlic are then sautéed until translucent. The next step is to add the finely chopped carrots. As soon as they are a little softer, add the finely chopped mushrooms and fry them too.

Next, add the cooked lentils and mix well. Now add the remaining ingredients, mix together and leave to infuse briefly.

Then roll out our two puff pastry rolls on a baking tray and place our filling in the middle. The sides are then cut and placed one on top of the other to create a braided pattern.

Finally, brush it with a mixture of vegetable milk and oil.

Now put it in the oven for approx. 30 minutes at 200°C top/bottom heat.