Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 medium onion, finely chopped (approx. 1 cup)
  • 2 cloves garlic, minced (approx. 2 tsp)
  • 1 cup cooked green or brown lentils (200g)
  • 1 cup cooked chestnuts, roughly chopped (150g)
  • 1/2 cup breadcrumbs (50g) – panko or regular
  • 1/4 cup chopped fresh parsley (10g)
  • 1 tbsp soy sauce or tamari (15 ml)
  • 1 tsp smoked paprika (5 ml)
  • 1/2 tsp dried sage (2.5 ml)
  • 1/4 tsp ground nutmeg (1.25 ml)
  • Salt and freshly ground black pepper to taste
  • 1 package (14 oz / 400g) vegan puff pastry, thawed
  • 2 tbsp plant-based milk (for brushing)
  • 1/4 cup whole berry cranberry sauce (60ml)
  • 2 tbsp Dijon mustard (30 ml)
  • 1 tsp maple syrup (5 ml) (optional, for sweetness)

Instructions:

  1. Sauté onion and garlic in olive oil until softened.
  2. Add lentils, chestnuts, breadcrumbs, parsley, soy sauce, smoked paprika, sage, and nutmeg. Season with salt and pepper.
  3. Mash some of the lentils to help bind the filling together.
  4. Cool the filling in the refrigerator before assembling.
  5. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  6. Unfold the thawed puff pastry on a lightly floured surface.
  7. Roll out the pastry slightly to even it out.
  8. Cut the pastry in half lengthwise.
  9. Spoon half of the lentil filling down the centre of each strip of pastry.
  10. Fold one side of the pastry over the filling, then repeat with the other side, creating a sealed log. Pinch the seams to seal.
  11. Cut each log into 6 even-sized rolls.
  12. Place the rolls on the prepared baking sheet, seam-side down.
  13. Brush the tops with plant-based milk.
  14. Bake for 25-30 minutes, or until golden brown and puffed up.
  15. In a small bowl, whisk together cranberry sauce, Dijon mustard, and maple syrup (if using).
  16. Let the rolls cool slightly before serving with the cranberry mustard.