Recipe for Midwinter Roast 
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Yield:
1 servings
Ingredients:
Amount Ingredient
1 x 285 g pkt Cauldron original tofu
6 oz Onion, very finely chopped
1 oz Butter
3 x Vegetable stock cubes
3 oz Pine kernels
9 oz Cashew nuts, finely ground
2 x Free-range eggs, beaten
1/2 tsp White pepper
1 tsp Dried thyme
----------------- SAUCE ----------------
3 oz Each of onion, carrot and leek, chopped
1 oz Butter
1/2 pt Water
1/2 pt Tomato juice
4 tbl Red wine
1 x Bay leaf and a pinch of thyme
1 tbl Brown rice miso
Instructions:
Instructions: 1. Drain tofu on kitchen paper and grate coarsely Line a 1 1/2 pint loaf tin with baking parchment.

2. Cook onion gently in butter until soft. Crumble in stock cubes, little by little. Mix well.

3. Fold onions, grated tofu and all other ingredients together. Transfer to prepared tin.

4. Bake at 170 C/325 F/Gas Mark 3 for approx 1 1/4 hours. Test with a skewer which should come out clean. Turn out and slice carefully, using a sharp, serrated knife.

5. Cook all the vegetables for the sauce in butter until soft and browned.

Add water, tomato juice, red wine and herbs. Simmer uncovered, for 30 minutes, then liquidise. Season with pepper and miso.

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