Serves 1 | Prep time: 10 mins | Cooking time: 50 mins

INGREDIENTS

• 1/2 cup potato, cut into chunks
• 1/2 cup butternut pumpkin, cut into chunks
• 1/2 small onion
• 1 tsp olive oil
• 1 garlic clove, minced
• 1/2 tsp dried mixed herbs
• 1/2 cup asparagus, cut into thirds
• 180g/6.35oz silken tofu
• 2/3 cup water
• 2 tsp nutritional yeast flakes
• 1/2 tsp mild paprika
• 1/2 tsp Dijon mustard
• 1 Tbsp vegan sour cream (or can use vegan cream)
• Sprinkle of fresh chives, chopped
• 1 cup broccoli, steamed

METHOD

1. In a pan, fry potatoes and pumpkin in oil until golden brown, then add garlic and dried herbs. Season to your taste with salt and pepper.
2. Add the asparagus to the pan and cook for a further 2-3 minutes, then place the vegetable mixture into a 20cm spring-form cake tin.
3. Place tofu (it is important to use silken tofu so that it blends into a smooth mixture), nutritional yeast flakes, paprika, mustard and vegan sour cream in a blender (or food processor), and blend until smooth. Then stir through the fresh chives.
4. Pour the tofu mixture over the vegetables and smooth with a knife.
5. Bake in a medium-hot (190C/374F) oven for 30-40 minutes. Serve with steamed broccoli.