Pumpkin verrine

Preparation

1. Reconstitute the meat subsitute by adding 100ml of water. Let sit for 10 minutes. Grate using a coarse grater. Cook in hot oil. Add the peeled, chopped shallot and the chives.
2. Peel and chop the pumpkin and carrots. Cook in boiling salted water for 15 minutes. Drain well then place in a food processor.
3. In a small glass, arrange a layer of the “grilled meat” then a layer of the pumpkin and carrot purée.