Recipe submitted by Liz Wakefield

Ingredients:

4 oz (110g) wholemeal breadcrumbs
8 oz (225g) finely ground nuts (eg. Almonds, brazil nuts, hazelnuts)
1 large onion, chopped
knob of margarine
1 heaped tblsp flour
1 pint (150ml) soya milk
1 pint (150ml) stock
1 tsp yeast extract or miso
1 tsp nutmeg
black pepper

Stuffing:
3 oz (75g) wholemeal breadcrumbs
2 oz (50g) melted margarine
½ small onion, grated
1 clove garlic, crushed
2 tblsps fresh chopped parsley
Rind of 1 lemon, finely grated

Directions:

Set Oven to Gas 5/190C/375F
Grease and line a 2lb (1 kg) loaf tin with a strip of greaseproof paper long enough to overhang at either end.
Grease the paper well.

Make nutmeat first:
Fry the onion in the margarine until soft.
Add the flour, stir and cook for 1 minute.
Remove from heat and gradually stir in the milk and stock, stirring continuously to avoid lumps.
Return to heat and bring to the boil, stirring continuously until sauce has thickened.
Add the yeast/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.

Make stuffing:
Combine all the stuffing ingredients and mix well.
Put half the nutmeat into the prepared tin and press down firmly.
Pile the stuffing on top and press again.
Finally, put the remaining nutmeat on the stuffing and smooth the top.
Bake for 1 hour until brown and firm.
Cool slightly in tin.
Run a knife round the roast and invert onto a serving plate.
Remove greaseproof paper and garnish with parsley and lemon wedges.