• 1 pack Naked Tofoo
• 1 tbsp olive oil
• 1 onion (diced)
• 120g white breadcrumbs
• 3 tsp dried sage
• 1 tsp dried thyme
• 75g dried cranberries
• 100ml sherry
• 1 tbsp arrowroot powder
• 500g vegan puff pastry
• 2 tbsp soya cream
• 1 tbsp maple syrup

‍

To serve:

• Tomato chutney/cranberry sauce

1. Heat a frying pan and fry the onion in olive oil until softened.
2. In a food processor, place the Tofoo, sage, thyme, breadcrumbs, sherry, cooked onions, and arrowroot powder. Stir in the dried cranberries.
3. Preheat the oven to 180°C/160°C Fan, Gas Mark 5.
4. Roll out the puff pastry on a clean, flour-dusted surface to a rectangle approximately 40cm x 20cm and to the thickness of a pound coin.
5. Place the Tofoo filling down the middle of the pastry longways, moulding it into a long sausage shape.
6. Mix the maple syrup and soya cream. Brush onto the long edges of the pastry, then fold one side over the filling pressing down, and then fold over the other side, sealing over the pastry. Roll your long sausage over so that the seam of the pastry is on the bottom.
7. Cut your roll into 12 pieces, and make two slashes into the top of each roll with a knife.
8. Place on a baking tray, brush the top of each roll with the glaze, and bake in the oven for 20-25 minutes until golden brown.
9. Serve with tomato chutney or cranberry sauce dip.