Mix the polenta with 2 cups of soy milk and satay sauce in a microwaveable container.
Cook in 30 second successions, mixing each time.
Cook pumpkin and sweet potato, mash together.
Add the remaining cup of soy milk to the polenta, a bit at a time, stirring and cooking in 30 second blocks.
Finish when there is no more liquid and the mixture seems to have expanded.
Whisk the egg-like and water together in a cup, add to pumpkin and potato mix.
Mix in the pumpkin and potato to the polenta mixture, add the onion, garlic, and tempeh.
Pat down the mixture into a greaseproof papered tin.
Sprinkle a thin layer of wheat germ on top, pat down.
Cook in a moderate oven (180 Celsius/ 350 Fahrenheit) until golden.

2 cup polenta (cornmeal or semolina)
3 cup of soy milk
1/4 pumpkin, diced
2 sweet potato, diced
2 tablespoon of satay sauce
1 onion, diced
1 garlic clove, crushed
200 gram tempeh, thinly sliced
1 teaspoon of egg-Like (or another vegan egg alternative)
30 milliter water
wheat germ