1 large onion, finely chopped
1 knob Margarine
1 tbs Flour
150ml Vegan Milk
150ml Vegetable stock
1 tsp Yeast extract or miso
1 tsp Nutmeg, grated
225g Finely ground mixed nuts
75g Margarine, melted
1/2 small Onion, grated
1 cl Garlic, crushed
2 tbs Fresh chopped parsley
1 tbs Flour
Large saucepan; Milk saucepan; 2lb loaf tin; Large mixing bowl.
Set the oven to 190C/375F/Mk 5. Grease and line a 2lb loaf tin
Fry the onion in the margarine in the saucepan until soft.
Add the flour, stir and cook for one minute.
Remove from heat and gradually add the milk and stock, stirring continually to avoid lumps.
Return to the heat and bring to the boil, stirring continuously until the sauce has thickened.
Add the yeast extract/miso, nutmeg and pepper, stir well.
Add the nuts and breadcrumbs to the onion sauce and mix thoroughly to form a stiff but moist nutmeat.
Combine the dry ingredients and mix well.
Add the lemon juice, margarine and sufficient water to make a moist but firm mixture.
Press sufficient of the nutmeat into the tin to line the base and sides leaving enough room in the centre for the stuffing.
Press the stuffing into the centre of the nutmeat and cover it with the remaining nutmeat.
Bake for one hour until brown and firm. Cool slightly in the tin.
Turn out onto a plate and garnish with the parsley.
Can be frozen cooked or uncooked. Thaw before baking.