Ingredients
1/2 pack of Cauldron Organic Tofu 396g, drained and pressed for 20 minutes, cut into small cubes (less than 1cm)
275g butternut squash cut into small strips
2 x tbsp vegetable oil
4 x tbsp balsamic vinegar
1 x tsp brown sugar
1/4 tsp chilli flakes
Pinch of nutmeg
Pinch ground cloves
1 x tsp paprika
1/2 tsp salt
1/2 tsp black pepper
2 x fresh sage leaves, finely chopped
For the filling:
1 x medium onion, finely diced
150g mushrooms, cleaned and diced
2 x sprigs of fresh thyme
2 x fresh sage leaves, finely chopped
2 x cloves of garlic, finely chopped
1 vegetable stock cube dissolved in 50ml hot water
100ml medium white wine
150g spinach, wilted and drained, a pinch of nutmeg added
100g toasted pine nuts, roughly chopped
100g fresh breadcrumbs
Salt and pepper to taste
For the pastry:
500g ready of roll vegan puff pastry
Melted vegan margarine for glaze
For the Madeira Sauce:
1 x shallot, finely chopped
1 x tbsp oil
300ml vegetable stock
450ml Madeira wine (or vegan alternative)
300ml soy cream
1 x tbsp fresh chives, finely chives
1 x tbsp cornflour in 2 tbsp cold water