Delicious served with baked potato, gluten free pasta or gluten free pitta.

Serves 4
• 10g dried porcini (optional)
• 150g oyster mushrooms
• 150g smoked tofu, broken into little chunks
• 2tbsp olive oil
• 2 tbsp tamari soy sauce
• 1 tsp smoked paprika
• 1 tsp cumin
• 1tbsp tomato puree
• 1 tbsp nutritional yeast
• 1 small onion, finely diced
• 2 garlic cloves, crushed
• pinch of chilli flakes (optional)
• 1 tsp oregano
• 2 carrots, very finely diced
• 1 celery stalk, very finely diced
• 1 aubergine diced into small pieces
• 350ml tomato passata
• 30g walnuts, chopped
• salt and black pepper, to taste
• 1 tsp sugar (optional), adjust to taste

1. If using porcini, soak in a little boiling water for 15 minutes.
2. Preheat the oven to 200° C and lightly oil a baking tray.
3. Chop mushroom in to small pieces. Crumble the smoked tofu.
4. In a mixing bowl add 1 tbsp olive oil, 1 tbsp soy sauce, 1 tsp smoked paprika, 1 tsp of the tomato puree and the nutritional yeast. Mix well and coat chopped mushrooms and tofu in this mixture. You can leave to marinate for a few hours, or just bake them straight away.
5. Spread mushrooms and tofu on a baking tray and bake for about 10 minutes, give them a good stir and bake for a further 10- 15 minutes.
6. While the mushrooms are baking, heat 1 tbsp of olive oil in a heavy-bottomed pan. Add diced onion and sauté on a low heat for a few minutes, until the onion is soft and translucent.
7. Add the chopped garlic and aubergine and sauté for about 2-3 minutes stirring frequently.
8. Add the spices, carrot and celery and sauté for 5 minutes.
9. Rinse the porcini and chop and add to the pan with the soaking liquid.
10. Add tomato passata. Reduce the sauce on a low heat for about 20 minutes. Stirring occasionally
11. Stir in chopped walnuts and baked tofu / mushrooms. Season and serve.