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Ingredients:

• 1 onion, chopped
• 2 large carrots, grated
• 4 c breadcrumbs
• ¾ c cashews, ground
• ¾ c pine kernels, ground
• 2 t herbs Seasoning
• 2 eggs, or 2 t ‘No Egg’ plus 8 T water
• ¼ c Soya milk

Method:

1. Sauté onion in olive oil.
2. Add carrots and cook briefly.
3. Add rest of ingredients.
4. Press out on to oiled baking paper until an oblong shape about a cm thick.

  Stuffing Ingredients:

• 2 c breadcrumbs
• 1 t sage
• 1 T parsley, finely chopped
• 2 T olive oil
• 1 t thyme
• 1 egg, or 1 t ‘No Egg’ plus 4 T water

Method:

1. Mix all ingredients together.
2. Spread on top of other mixture.
3. Roll up with aid of paper and pat firm.
4. Grease baking dish and roll log on to this, or simply leave on paper and slip on to baking pan.
5. Stick whole pine kernels on top and sides to decorate.
6. Bake in a moderate oven for about half an hour or until brown.
7. Be careful not to scorch the pine kernels – may need to cover with foil during cooking.