Instructions

1. Heat oil in a large skillet over medium heat. Sauté shallot until soft and translucent. Add mushrooms and sauté until all the liquid is evaporated, for about 10 minutes.
2. Pour red wine and cook until almost all liquid is absorbed.  Then add celery, carrot, and garlic. Sauté until the vegetables start to soften.
3. Now add rosemary, thyme, cumin, jackfruit, lentils, vegetable stock, soy sauce, tomato paste, and black pepper. Stir well and bring to a boil. Lower the heat, and let everything simmer for about 10 minutes.
4. In 10 minutes, taste for seasoning and adjust if needed. Stir in ground flaxseed and cook for a minute until all liquid is absorbed.
5. Switch off the heat and set it aside to cool.
6. Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper and set it aside.
7. Divide the puff pastry into two rectangles: one twice as big as the other. Roll out the bigger rectangle. Put the lentil jackfruit filling in the middle and shape a loaf. Brush the edges of the puff pastry with aquafaba. Roll out the smaller rectangle and place it on top of the loaf. Lift the edges of the bottom puff pastry sheet and press them with the edges of the top sheet.
8. Brush the top of the loaf with aquafaba and place it onto the baking sheet.
9. Bake for 25-30 minutes or until the top is golden brown.