First, heat up some olive oil in a large pan. Chop your onions, leeks and mushrooms. Add them all to the pan and saute for around 5 minutes, then add garlic and sauté for another 5 minutes.

In the meantime, blend the tofu with nutritional yeast, salt, pepper, herbs and some water until smooth. Add this to the pan and mix to combine.

Open the shortcut pastry and place it on a baking tray with its baking paper. Pour the mushroom and leek filling on the pastry leaving some space on the borders, and then fold the borders over. Bake in the oven at 190C for 30 minutes until golden brown. Enjoy!