Vegan Moroccan Plait


Picture of a delicious vegan moroccan plait


Lentils can be incredibly filling and they are a great meat-substitute for a lot of traditional British dishes like meat pies, shepherd’s pie and sausage rolls. In this recipe I have taken the plaiting used for apple strudel and some meat pastry dishes and utilised it here. Each facet of this dish was so quick to make – I used organic canned lentils and frozen puff pastry (check that it’s Vegan on the label). If you want to make your own pastry, that is absolutely doable and I will be putting a link up soon with instructions, plus a gluten-free option, too. For dinner, this Vegan Moroccan Plait would be lovely served with a side of mashed potato or, if eaten as a light lunch served with a tomato relish or chutney condiment. Enjoy!

  1. 1 sheet of frozen vegan puff pastry
  2. 400 grams (14 oz) canned organic lentils, rinsed and drained
  3. 1/2 cup vegan beef stock
  4. 1 Teaspoon corn flour
  5. 1 Teaspoon cinnamon
  6. 1 Teapsoon ground coriander (cilantro)
  7. 1 Teapsoon cumin
  8. 1 Teaspoon of cumin seeds as well
  9. 1 Teaspoon chilli flakes
  10. 1 Tablespoon olive oil
  11. 1 Tablespoon margarine melted
  12. 1 Teaspoon sea salt
  13. 1 pinch of black pepper
  14. 1/2 red onion finely chopped
  15. 2 large cloves garlic chopped
  16. 1 cup fresh washed coriander (cilantro) leaves
  17. 2 Tablespoons olive oil
  18. 1 lemon juiced
  19. pinch of sea salt
  1. Place frozen puff pastry on board and let it come to room temperature
  2. Before it is too thaw, sprinkle some flour on a board and roll puff pastry dough with a rolling pin forming a out a square of about 30cm x 30cm ( about 12 inches x 12 inches )
  3. cut the pastry at a slight diagonal, on either side of the filling, into 1.5cm strips, the same number each side (check slider image on post).
  4. Put dough onto foil on a baking tray
  5. Set aside
  6. Pre- heat oven now to 200 degree Celsius or 390 Fahrenheit (fan forced)
  1. Place your saucepan on medium to high heat on the stove
  2. Add the olive oil, garlic, red onion, salt, pepper and all spices (except cumin SEEDS)
  3. saute for 1 min
  4. Add canned lentils and stir well, sauté for another 1 minute
  5. Add 1/2 cup vegan beef stock
  6. Let mixture simmer for 4-5 mins until water reduces (you want a little ‘juice’ but a thickish mixture)
  7. Add 1 teaspoon cornflour and stir for 1 minute
  8. Take off the stove
  9. Let your mixture cool for 4 mins
  1. Spoon your mixture into the middle of your puff pastry dough. create a mound that goes all the way down the middle of puff pastry, leaving a little room at the top and bottom.
  2. Plait the dough over the mixture doing one side, then the other, fold the bottom and top onto the mixture and seal it like a parcel.
  3. Brush the parcel with the melted margarine and sprinkle over the top with cumin seeds
  4. Place into the oven just above the middle shelf for 20mins
  1. While your pastry is cooking, place in a food processor your coriander (cilantro), olive oil, lemon juice and salt and blend until smooth. Add more salt, coriander or oil to your desire.
  1. Check to see your pastry is going golden brown and crispy.
  2. Remove from oven and set aside to cool for 2 mins
  3. Cut even portions, serve individually on a plate with a drizzle of coriander oil over the top and a few fresh coriander leaves for decoration.


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