Ingredients
2 tbsp olive oil
1 small brown onion, finely diced
2 cloves garlic, minced
500g mushrooms, diced/blitzed in food processor
2 generous tbsp Mushroom XO sauce
½ tsp chilli flakes
1 tin brown lentils, washed and drained
3 handfuls spinach
Zest of 1 lemon
3 tbsp coriander, sliced
½ small block violife feta or vegan cheddar
salt and pepper
1 sheet justroll puff pastry
1 tbsp oat milk
Preparation
In a large saucepan, heat the olive oil. Add onion and garlic. Cook over a medium heat until translucent and starting to colour.
Add in diced mushrooms and fry until moisture is released.
Add in XO Sauce and chilli flakes and sauté for a minute.
Add the lentils and simmer until liquid has gone.
Add in spinach and lemon zest and cook until wilted.
Crumble in half of the feta or cheddar and leave to melt.
Season with salt and pepper to taste.
Leave mixture to cool.
Preheat oven to 200C.
Spread out pastry and place the cooled mushroom filling in the middle.
Roll into a long sausage, seal in the ends. Brush with oat milk and sprinkle with remaining cheese
Bake for 20-25 minutes until golden brown.
Serve with a side salad or charred broccoli.