INGREDIENTS
1
frozen puff pastry sheet
1
large carrot (peeled and chopped)
1
large celery stalk (chopped)
2 tsp
vegan butter or oil (or 1/4 cup veg stock)
2/3 cup
dry lentils (green or brown)
2 cups
water
1 1/2 tsp
vegetable or "no beef" bouillon (see notes)
1 tsp
onion powder
1 1/2 tsp
garlic powder
2 tsp
vegan Worcestershire sauce (see notes)
1/2 tsp
paprika
1/2 tsp
sage
1/2 tsp
thyme
1/4 tsp
black pepper
soy sauce or salt
2 cups
chopped kale (loosely packed)
1/2 cup
roasted unsalted sunflower seeds (coarsely chopped)
1/4 cup
panko breadcrumbs
2 tbsp
non-dairy milk