Ingredients:
1 350gram block of smoked tofu
1 tin red kidney beans in flavoured brine
Mushrooms
1 onion
2 rolls of vegan puff pasty
Mustard
Sprigs of rosemary
Ina Paarman beef style stock powder
Chickpea flour
Method
Mash the tofu in a bowl
Add the beans with sauce and mash some more
Add beef style stock to taste
If the mixture is sloppy add Chickpea flour and mix
Put mixture in a loaf pan and cook till firm
Fry chopped onions and mushrooms until brown.
Let everything cool.
Assemble:
Cut the loaf of tofu in half
Divide the mushroom mixture in half
Place each half tofu loaf of a sheet of pasty.
Spread with Mustard
Spread the mushroom mixture on top
Add a sprig of rosemary
Wrap in the pasty
Place in a fridge and let it all rest
Bake in a hot oven till pasty is crispy. Serve with cranberry sauce.
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