Recipe – Lentil, Kidney Bean & Spinach En Croute

Vegan Lentil, Kidney Bean & Spinach En Croute

– Delicious and a great freezer option meal. Vegan as always, because no animal has to die or used to satisfy my tastebuds… Why Vegan ?

Makes 8 large En Croute
1 Tbsp olive oil
500g Portobello mushrooms, sliced
400g canned lentils, drained, rinsed
400g canned kidney beans, drained, rinsed
1 bunch of parsley
6 spring onions
grated rind of 1 lemon
2 grated carrots
3 grated zucchini
1 bunch of baby spinach
1 red capsicum strips
3 tsp mild curry powder
2 tbsp hot mango chutney
3 Tbsp nutritional yeast
3 equivalent egg replacement
4 Tbsp breadcrumbs
8 Sheets of puff pastry
1 Tbsp Poppy seeds

Heat oil in a pan over medium heat. Cook mushrooms, stirring,
for 1 minute until it softens slightly. Add grated carrots, grated zucchini,
spinach, spring onions, capsicum, lentils, kidney beans, curry and chutney.
Season, then cook for 2-3 minutes until well combined and spinach wilts.
Add breadcrumbs, lemon rind and mix together. Allow to cool completely.
Preheat oven to 180°C. Spread half the lentil mixture down
the centre, top with nutritional yeast, then remaining lentil mix. Brush pastry
edges with water, then fold over to enclose filling, pressing to seal. Place on
tray, seam-side down. Brush with egg replacement and sprinkle with poppy seeds.
Bake for 30 minutes or until golden.

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