• 1 large Butternut Squash
• 60g Wallnuts
• 3 shallots
• 200 g vegan mince
• 200g mushrooms
• 4 garlic cloves
• 1 Tsbp soya sauce
• 1 Tsp thyme (dry or fresh)
• 1 Tbsp dijon mustard
• 2 vegan puff pasties
• 2 handfulls spinach
• Peel and cut the butternut squash in half. Take out the seeds.
• Cut the halfs in half again. Leave 2 halfs of butternut squash whole and the rest cut in slices.
• Add some olive oil and salt over the butternut squash.
• Bake the butternut squash in the oven for 35 minutes at 200 degrees.
• In the last 5 minutes add tot he tray 60g of wallnuts and roast them.
• In a pan add the chopped shallots with a bit of olive oil and fry for 5-10 minutes
• Add the mushrooms and the vegan mince to the shallots.
• Add the choped garlic to the pan.
• Add the soya sauce and the thyme.
• Blend in a food processor the mushroom and mince mixture with the wallnuts and the slices of butternut squash.
• Add the mustard tot he processor and the salt.
• Roll the puff pastry into a tray and in the middle place the mushroom, mince and butternut squash mixture.
• Add the cooked spinach over.
• Over the mixture, place the other 2 parts of the butternut squash.
• Cover the butternut squash with the rest of the mixture.
• Place the second puff pastry over and cut the edges.
• Glaze everything with plant based milk
• Bake everything at 200 degrees for 35-45 minutes.
• Serve it with roasted potates, brocooli and carrots.
(Recipe originated from @sovegan. They have an amazing video on how to do it on their instagram. Give it a look before if you decide to make it)
