Ingredients
1/2 block of Cauldron Organic Tofu, drained, half of which is cut into 1cm cubes and the other half left as a block
80g vegan cheese, sliced
1 tbsp olive oil
1 small onion, diced
1 clove of garlic, crushed
100g spring greens, shredded and blanched in boiling water for 2-3 minutes
1 small butternut squash, cut into 1 cm cubes, blanched in boiling water for 2-3 minutes
1 small carrot, grated
2 tbsp cooked quinoa and rice mix
3 tbsp breadcrumb
2 tbsp milled black chia seeds mixed with 1 tbsp water
2 tbsp sunflower seed
2 tbsp pumpkin seeds
1 tsp bouillon powder
1 tbsp vegan parmesan
½ tsp salt
½ tsp black pepper
For the Roast Carrot Chutney:
5 tbsp brown sugar
5 tbsp white wine vinegar
150g carrot, grated
200g roasted carrot, grated
1 small onion, roasted then grated
3 cloves of garlic, roasted
¼ tsp allspice
1/16th tsp ground cloves
¼ tsp ground cinnamon
