Vegan Nut Roast & Stuffing |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 20 |
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This recipe was one of the Thanksgiving recipes featured in our October/November 2007 newsletter. Ingredients:
2 tablespoons oil or 2 tablespoons margarine |
2 large onions, chopped fine |
5 garlic cloves, minced |
3 cups raw cashews |
1 1/2 cups bread |
1 cup stock or 1 cup water |
salt, to taste |
pepper, to taste |
1/2 teaspoon nutmeg |
2 tablespoons lemon juice |
3 cups bread cubes, toasted |
2 tablespoons margarine, melted (but not hot) |
1/2-3/4 cup finely chopped onion |
1 cup chopped celery |
1/2 teaspoon thyme |
1/2 teaspoon marjoram |
1/2 teaspoon sage |
3 tablespoons fresh parsley, chopped |
Directions:
1. For the roast: Cook the onion and garlic in the oil until tender and remove from heat.
2. Chop the cashews and cut up the bread.
3. Add cashews and bread to the onion, then add remaining ingredients.
4. Add half of mixture to a small loaf pan (add parchment paper if not non-stick).
5. For the stuffing: Mix all ingredients.
6. Add the stuffing to the loaf pan.
7. Top with remaining roast.
8. Place the pan on a baking sheet and bake at 400 for 30 minutes or until the top has browned.
9. Let cool for a few minutes, then turn out.
10. The roast refrigerates well and can be frozen for a few months and microwaved.
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