This loaf has everything for the perfect celebration! From creamy tofu squares, squash, leafy greens and lots of crunchy pumpkin and sunflower seeds to a layer of melted cheese and a lightly spiced roasted carrot chutney. You are welcome!
1/2 block of Cauldron Organic Original 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
Ingredients for 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
To make the carrot chutney, bring the ingredients to the boil, then simmer for 25 minutes or until thickened.
Pre-heat the olive oil in a pan and fry the onion and garlic for 3-4 minutes until softened. Remove from the heat.
Place half of the tofu block and half of each of the following ingredients into the food processor – onions and garlic, spring greens, butternut squash, carrot and quinoa and rice mix along with all of the breadcrumb and the chia seeds and pulse for 1 minute until well chopped.
Tip this mix into a large bowl and stir in the remaining loaf ingredients.
Grease and line a small loaf tin. Spread a generous layer of carrot chutney in the bottom, then layer on the vegan cheese slices. Fill with the loaf mixture to the brim of the tin.
Bake at 180°C for 55 minutes until set.
Allow to cool for 5 minutes then turn out onto a plate and serve immediately.