Cashew Nut Roast
Nut roast is a favourite among North American vegetarians as the main roast item in a Christmas or other major dinner. It is a savoury vegetarian loaf made from nuts, grains, bread, vegetable oil and seasonings. The nuts and the starches are bound together with aromatic root vegetables such as onions, garlic, or leeks, and then roasted. This roast uses cashews, but other types of nuts could be and sometimes are used.
720g unroasted cashew nuts
1 large finely chopped onions
2 small grated onions
180g white bread, crust removed
750g bread crumbs
460g vegan margarine
3 large cloves garlic
235 ml water or vegetable stock
2 Tbsp lemon juice
½ tsp thyme
½ tsp marjoram
3 Tbsp chopped parsley
Salt and pepper to taste
Nutmeg to taste
- Preheat your oven to 200°C (Gas Mark 6) and line a greased 450g loaf tin with a long strip of greased non-stick paper.
- Melt 230g of the vegan margarine in a medium-sized saucepan. Add the large onions and saute until tender. Remove from the heat.
- Grind the cashew nuts in a processor with the bread and garlic, and add to the onions. Add the water, salt, pepper, nutmeg and lemon juice, and mix well.
- Combine the breadcrumbs, small onions, thyme, marjoram, parsley and the remaining marjarine in a large bowl to make the stuffing.
- Place half the cashew nut mixture in the prepared pan and top with the stuffing. Spoon the rest of the nut mixture on top and dot with marjarine.
- Place the tin inside a larger pan to catch drippings and bake for about 30 minutes, or until it is firm and lightly browned. Note: cover the roast with foil if it gets too brown before then.
- Cool for 1 or 2 minutes, then slip a knife around the sides of the tin, turn the roast out and strip off the paper.
Serves 6 people
Recipe supplied by PeTA, Norfolk, Virginia, USA
Show Comments / Reviews
No Comments / Reviews