Vegan Nut Roast
(from jcpenick’s recipe box)
Richer than a basted capon, tenderer than a roasted turkey, this dish will please anyone at your Thanksgiving or other holiday meal. This roast has two parts: the roast itself plus a middle layer of “stuffing.” But if you make it right, everything kind of oozes together once it’s done, and the result is heavenly.
Source: PETA
Prep time: 30 minutes
Cook time: 30 minutes
Serves 6 people
Categories: Thanksgiving
Ingredients
- List 1
- two tablespoons oil or margarine
- 2 large onions, chopped fine
- 5 cloves (or an entire bulb) garlic, minced
- 3 cups raw cashews
- 1 1/2 cups bread
- 1 cup soup stock (or water)
- salt and pepper
- 1/2 teaspoon nutmeg
- 2 tablespoons lemon juice
- 3 cups bread cubes, toasted
- two tablespoons margarine, melted but not hot
- 1/2 to 3/4 cup finely-chopped onion
- 1 cup chopped celery
- 1/2 teaspoon thyme
- 1/2 teaspoon marjoram
- 1/2 teaspoon sage
- 3 tablespoons parsley, chopped
- salt to taste
Directions
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(From the first list:) Cook the onion and garlic in the oil or margarine until tender, and remove from the heat.
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Chop the cashews by hand or in a food processor; cut up the bread as well.
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Add the cashews and bread to the onion, then add the vegetable stock, salt and pepper, nutmeg, and lemon juice.
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Put half of this mixture into a small, non-stick loaf pan (or line a regular loaf pan with parchment paper if a non-stick pan is unavailable).
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Mix together all the ingredients from the second list.
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Put the mixture on top of the stuff in the loaf pan, and add the rest of the first
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mixture so that there are three layers of food in the pan.
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Place the pan on a baking sheet or in a larger loaf pan (in case it overflows while cooking), and bake at 400 degrees F for half an hour. The top should be browned.
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Let the roast cool for a few minutes, then turn the pan over and serve the roast on a plate (or simply serve it out of the pan). Serve with gravy if desired, keeping in mind that it is a very rich dish.
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Notes:
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The roast will take about an hour to prepare.
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The stuffing works well on its own — and I often make extra!
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The roast refrigerates well and can be frozen for a few months and microwaved back to life.
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As shown, recipe makes roughly six servings.
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Vegetable stock is often available in concentrate or as bouillon cubes, in health-food stores and in general grocery stores. If you really can’t find it, use water.