Vegan lentil roast in puff pastry with red cabbage

Ingredients for 3 servings:

• 1 head of red cabbage
• 1 small onion(s)
• 1 small apple
• 1 tbsp oil for frying
• 1 bay leaf
• 2 juniper berries
• 1 tsp salt
• 1 tsp sugar
• ½ tsp pepper
• ½ tsp cinnamon
• 100 g mountain lentils
• 1 small carrot(s)
• 5 mushrooms
• 1 small leek(s)
• 1 small onion(s)
• 1 clove(s) garlic
• 1 small piece(s) of celery
• 1 tbsp oil for frying
• 1 ½ tsp paprika powder
• ½ tsp smoked salt
• 1 tsp thyme
• ½ tsp salt
• ½ tsp pepper
• 20 g flaxseed flour
• 1 can of croissant(s) (Knack and Bake), vegan
• e.g. soy milk (soy drink)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 45 minutes

a winter holiday meal

Wash the red cabbage and cut into thin strips, dice the apple and onion. Heat the cooking oil in a pan and sauté the onions, then add the red cabbage and apple pieces and fry while stirring. Add the juniper berries, bay leaf, sugar, salt, and pepper and pour in a little water. Braise the red cabbage with the lid closed for about 1 hour. Stir occasionally and add more water if necessary. In the meantime, cook the mountain lentils in plenty of water until tender. Wash and trim the vegetables and cut into large pieces. Also trim and finely chop the mushrooms. Place the vegetables and mushrooms in the food processor and chop finely. Heat the cooking oil in a pan and fry the vegetables for a few minutes. Season with the spices to taste, then set aside. When the lentils are cooked, drain them in a sieve. Then add the lentils to the food processor and chop briefly. Thoroughly mix the vegetables, lentils, and flaxseed flour in a bowl and let stand for a few minutes. Preheat the oven to 180°C (top/bottom heat). Open the can of Knack und Back croissants, unroll the dough, and divide into three squares. Place one-third of the lentil and vegetable mixture on each square, fold the dough over it, shape into a pocket, and seal. Brush the pockets with a little soy milk. Place the lentils on a baking sheet lined with baking paper and bake for about 20 minutes, until golden brown. Serve with the red cabbage.