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Ingredients
  • 1 frozen puff pastry sheet
  • 1 large carrot peeled and chopped
  • 1 large celery stalk chopped
  • 2 tsp vegan butter or oil or ¼ cup veg stock
  • ⅔ cup dry lentils green or brown
  • 2 cups water
  • 1.5 tsp vegetable or "no beef" bouillon see notes
  • 1 tsp onion powder
  • 1.5 tsp garlic powder
  • 2 tsp vegan Worcestershire sauce see notes
  • ½ tsp paprika
  • ½ tsp sage
  • ½ tsp thyme
  • ¼ tsp black pepper
  • soy sauce or salt to taste
  • 2 cups chopped kale loosely packed
  • ½ cup roasted unsalted sunflower seeds coarsely chopped
  • ¼ cup panko breadcrumbs
  • 2 tbsp non-dairy milk
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