Vegan tempeh Wellington recipe

Ingredients

• 180 g Better Nature Mediterranean Tempeh Pieces, crumbled into small pieces
• 1 tbsp olive oil
• 2 shallots, finely diced
• 1 large garlic clove, crushed
• 1 sprig fresh rosemary
• 300 g mushrooms, finely chopped
• 1 tbsp oregano
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 2 tsp vegan Worcestershire sauce
• 50 g white bread
• 1 sheet vegan puff pastry
• 2 tbsp cranberry sauce