| INGREDIENTS | Scratch Swaps* |
|---|---|
| 1 tablespoon of extra virgin olive oil | Olive oil |
| 1 large red onion, finely diced | Brown onion |
| 300g butternut squash, finely diced | Sweet potato |
| 3 garlic cloves, crushed | |
| 1 small carrot, skin left on and finely diced | |
| 120g mushrooms, finely diced | |
| 1 tablespoon of soy sauce | |
| 1 spring of rosemary | Thyme |
| 1 tablespoon of balsamic vinegar | |
| 1/2 teaspoon of salt | |
| Pinch of pepper | |
| 1/2 vegetable stock cube | |
| 200g cooked puy lentils | Brown or green lentils |
| 1 jar of Rubies in the Rubble Tomato Relish | |
| 1 roll of vegan ready puff pastry | |
| 2 tablespoons maple syrup | Golden syrup, honey or agave nectar |
| 40g vegan sage and onion stuffing mix |
* We’ve borrowed the phrase from our Aussie pals, where Scratch meals involve raiding your fridge to make something delicious. So, Scratch Swaps are here to help you fight food waste by using the food you have in before buying more!
1. Begin by heating a large saucepan on a medium heat. Add the oil, diced red onion and butternut squash.
2. Cook for 5 minutes stirring occasionally before adding the garlic, diced carrots and mushrooms.
3. Next add the soy sauce, rosemary, balsamic vinegar, salt and pepper.
4. Crumble in the stock cube, add 1 tablespoon of relish and the puy lentils. Combine.
5. Turn the heat down and leave to simmer for 30 minutes stirring occasionally.
6. Pour the mixture into a bowl and place the bowl in the fridge until the mixture has cooled completely. Feel free to make the mixture the evening before.
7. When ready to cook preheat the oven to 180°c and line a large baking tray.
8. Add 100ml of boiling water to the stuffing mix, combine and leave to rest for 5 minutes.
9. Roll out the sheet of puff pastry and place on the baking tray. Spoon the cold mixture in the middle of the sheet lengthways ensuring a gap is left at either end.
10. Next carefully add the stuffing mixture on top followed by a layer of the remaining relish from the jar.
11. Carefully fold the sides of the pastry up and over the mixture pinching shut so the gaps are sealed.
12. Also seal either end. Gently score some lines in the top, and then brush with maple syrup. Bake in the oven for 35-40 minutes. Serve with your favourites, slice and enjoy!
