Servings
6
Prep time
Cook time
Recipe
Ingredients
- 1 large onion
- 3 tsp minced garlic
- 800g plant-based mince
- 3 tbsp barbecue sauce
- 3 tbsp tomato paste
- 1 tsp onion powder
- 2 tsp Italian herb mix
- 1½ cups panko crumbs
- 1 tsp salt
- ½ tsp ground black pepper
- 500g mushrooms
- 2 shallots
- 1 tbsp olive oil
- 1 tbsp thyme leaves
- 1 tsp minced garlic
- 1 tbsp coconut aminos
- 2 sheets puff pastry
- 1 egg
Method
- Preheat the oven to 180°C and line a loaf tin.
- Place the onion and garlic in a small food processor and blitz until a paste forms.
- Place the paste in a large mixing bowl, along with the plant mince, sauces and seasonings and the panko crumbs and mix well with your hands until completely combined.
- Scoop handfuls into the loaf tin, pressing down firmly as you go.
- Cover with foil and cook for 30 mins.
- While it cooks, place the mushrooms and shallots in a food processor and pulse until they are chopped very fine.
- Heat the olive oil in a large pan and add the mushroom mixture, the thyme, garlic and the coconut aminos.
- Cook over a high heat, allowing the juices to release and evaporate, until the mushroom is golden and cooked.
- Remove from heat and let cool.
- Lay out some cling wrap and spread the mushroom mixture in a rectangle large enough to cover the loaf.
- Remove the loaf from the tin and place the loaf on one edge of the mushroom mix. Using the cling wrap, roll the loaf to cover it entirely in the mushroom duxelle.
- Wrap tightly and chill for at least 30 mins.
- Heat oven to 210°C.
- Take the pastry sheets and press the edges together to form a big rectangle. Beat the egg in a small bowl.
- Carefully unwrap the loaf, laying it on the pastry and rolling or wrapping it to cover the loaf with pastry. Trim any excess pastry.
- Press the ends closed and cut leaves or shapes from the trimmed excess.
- Brush with beaten egg and bake for 30 mins.
- Note: The loaf portion of this dish makes a perfect meatloaf too.
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