Aubergine, Lentil and Mushroom Pot Pie

Ingredients

• 400 g tofu (pressed)
• 1/3 cup nutritional yeast
• 2 tbsp lemon juice
• 2 tbsp apple cider vinegar
• 3 garlic cloves
• 1/4 tsp mustard powder
• 1 tsp onion powder
• 1 tsp salt
• 1/4 tsp white pepper
• 1-2 cups chopped spinach
• 1 cup brown lentils
• 300 g mushrooms
• 1 tbsp oil
• 1/2 tbsp grated garlic
• 1 tsp dried oregano
• 1 cup diced or sliced onions
• 1/2 cup tinned chopped tomatoes
• 1/2 tsp salt
• 1/2 tsp chilli powder
• 1/2 stock cube (+ 350ml water)
• freshly ground black pepper (to taste)
• 1/2 tbsp maple syrup
• 2 aubergines
• salt
• 1 sheet puff pastry
• 5-6 tbsp vegan tomato pesto (or classic)