Tofu Wellington With Onion Gravy

Process Tofurky chicken, tofu, flour and sesame seeds in a food processor until finely chopped. Place a sheet of baking paper onto a baking tray. Top with Tofurky mixture and shape into a loaf about 18x8cm. Refrigerate.

Meanwhile, process beans with lemon juice and garlic in a food processor until almost smooth. Transfer to a bowl and season.

Heat oil in a frying pan over medium-high heat. Add onion and mushroom. Cook for 5 minutes, tossing often, or until softened. Add tamari and cook until juices evaporate. Cool.

Spread bean paste over Tofurky chicken loaf to cover, then cover with mushroom mix.

Preheat oven to 200°C. Lay a sheet of baking paper on the benchtop. Lay 1 pastry sheet on paper. Lightly brush halved pastry sheet with a little egg. Lay on centre of larger pastry sheet. Position tofu loaf onto smaller piece of pastry. Lay remaining pastry sheet over loaf, pressing onto loaf. Fold ends over to seal. Trim pastry from around base of loaf, leaving a 3cm border and reserving trimmed pastry. Transfer to a baking tray. Press cut edges of pastry firmly to seal.

Prick along the top of loaf with a fork several times. Using pastry offcuts, decorate loaf and brush with a little egg. Bake for 30-40 minutes or until golden.

Meanwhile, to make the onion gravy, heat oil in a saucepan over medium-high heat. Add onion, carrot and celery and stir for 1 minute or until fragrant. Stir in thyme and tomato paste and cook for 5 minutes, stirring often, or until dark brown.

Stir flour into pan and cook for 3 minutes, stirring. Stir in wine and stock. Bring to the boil, reduce heat to medium and simmer for 20 minutes or until reduced and thickened. Season to taste. Serve with tofu Wellington.