Cashew Nut Roast with Herb Stuffing

Yesterday being Sunday, we had a roast dinner (not that we have one every Sunday, but yesterday we did).

Instead of serving a faux meaty thing to go with all the veggies, I decided to try a nut roast. Cashew nut roast from Rose Elliot’s Vegetarian Christmas, to be precise.

It was awesome, really really delicious, with a perfectly moist yet firm texture. This would be so good for Thanksgiving (and what a coincidence… American Thanksgiving is right around the corner) or Christmas or really anytime you are hankering for a roast dinner and don’t want to do the whole fake turkey thing.

We served it with rosemary roasted potatoes, agave-mustard roasted parsnips & carrots, peas and gravy.

Note when you are assembling the roast that it looks like there is no way that it will fit into a 1-pound loaf tin, but it does (just) if you pack it in. The stuffing was a bit crumbly, so next time I’ll probably moisten it with some vegetable stock. I might further tinker with the recipe as it is quite high in fat, probably by adding some mushrooms for moisture and reducing the margarine. But it is delicious just the way it is. Note when you are assembling the roast that it looks like there is no way that it will fit into a 1-pound loaf tin, but it does (just) if you pack it in. The stuffing was a bit crumbly, so next time I’ll probably moisten it with some vegetable stock. I might further tinker with the recipe as it is quite high in fat, probably by adding some mushrooms for moisture and reducing the margarine. But it is delicious just the way it is.

Cashew nut roast with herb stuffing

subheading: For the roast:

50g vegan margarine 4 tablespoons

1 large onion, peeled and sliced 1 large

2 large cloves garlic, minced 2 large

225g raw cashew nuts 1-¾ cups

125g fresh white or wholemeal bread 4 ounces

200 ml prepared vegetable bouillon 7 ounces

1 tablespoon nutritional yeast (optional) 1 tablespoon

to taste minced fresh or dried sage to taste

to taste sea salt, freshly ground pepper to taste

subheading: For the herb stuffing:

1 small onion 1 small

125g white or wholemeal fresh breadcrumbs 2 cups

50g vegan margarine, melted 4 tablespoons

to taste minced fresh or dried sage, rosemary, thyme to taste

to taste sea salt, freshly ground pepper to taste

Note: Ingredients may have been altered from the original.

Directions at thriftyliving.net

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