300 gms tempeh, grated

2 tblsps extra virgin olive oil

250 gms cashews, roughly chopped

100 gms each of flaked almonds and walnuts, chopped

½ cup each of dried apricots and dates, chopped

1 tblsp lemon juice

1 tsp ground nutmeg

2 tblsps tomato paste

2 onions very finely chopped

3 tsps egg replacer (or potato flour, arrowroot) whisked into 2 tblsps water

1 dsp arrowroot

pepper and salt to taste

Preheat oven to 200°C Line a casserole with baking paper. Heat oil in a large saucepan, add onion and cook until softened. Add tempeh and cook a further 3mins. Remove from heat. Add all other ingredients, combine well. Set aside and prepare stuffing.

THE STUFFING

2 cups corn or rice crumbs

½ cup parsley finely chopped

2 tsps Italian seasoning

rind and juice of a lemon

1 small onion grated

1 tblsp nuttelex at room temperature

Mix all stuffing ingredients together. Layer ½ nut mixture firmly, then the stuffing and then rest of nut mixture. Press firmly. Decorate with a sprinkling of paprika and sesame seeds. Bake 40mins. Let stand 5 mins before slicing.