Cashew Nut Roast with Sage and Onion Stuffing

Preparation: 1.5 hours

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Cashew Nut Roast with Sage and Onion Stuffing

A traditional roast, perfect for Christmas that will have the entire family demanding seconds! A superb accompaniment to this Recipe is Cranberry, Orange and Ginger Sauce

Ingredients

Nut Roast
  • A sixth of a cup/30g/1oz of dairy-free margarine (try Nuttelex)
  • 2 sticks of celery, finely chopped
  • 1 medium leek, finely chopped
  • 1 and a half cups of hot water
  • 1 teaspoon of yeast extract (marmite, vegemite etc.)
  • 3 cups/550g/16oz of ground cashew nuts (or other nuts of your choice - almonds work well too)
  • 2 Tablespoons of soya flour
  • 2 teaspoons of fresh herbs - winter savoury is great (if using dried; 1 teaspoon)
  • 3 cups/160g/6oz of white bread crumbs
  • sea-salt and pepper to taste
  • Sage and Onion Stuffing (see recipe below)
Sage and Onion Stuffing
  • 6 slices of wholemeal bread
  • half a cup/85g/3oz of dairy-free marg / Nuttelex
  • 4 teaspoons of dried sage or 8 of fresh, chopped sage
  • 1 finely chopped large onion
Sage and Onion Roast Potatoes
  • 4 teaspoons of dried sage or 8 teaspoons of freshly chopped sage
  • 4 tablespoons of sunflower oil
  • 1 finely chopped onion
  • 4 tablespoons of medium oatmeal
  • Potatoes, peeled and cut to desired size (this coating is enough for about 4 or 5 lbs/2 or 3 kilos.)

Directions

    Nut Roast
    • Melt the margarine (in a large pan for mixing) and cook the celery and leek in it for a few minutes.
    • Mix the yeast extract into the hot water (alternatively you could use any stock you like) and add this to the leek and celery.
    • Stir in the soya flour, nuts, herbs, breadcrumbs and salt and pepper and mix well. Allow to cool slightly while you grease a loaf tin.
    • Place half the nut roast mixture in the tin and press down well - then add the sage and onion stuffing (see recipe below), press down well again and place the rest of the nut roast mixture on top.
    • Bake in the oven for about 40 minutes at 180/360 then turn out of the tin and slice. Nice served with all the traditional trimmings.
    Sage and Onion Stuffing
    • Melt the margarine in a saucepan and then cook the onion in it until soft.
    • Break up the wholemeal bread with your hands (into fairly small pieces) and then mix into the onion and margarine with the sage and salt.
    Sage and Onion Roast Potatoes
    • Par boil the potatoes then just when they are beginning to soften remove from heat and drain.
    • While potatoes are cooking mix together the sage, onion, oil and oatmeal for the coating.
    • Place in baking tray and rub the coating all over them (careful!)
    • Roast in a hot oven until nice and crispy (30 minutes plus).
    • You might want to baste with a little more oil half way through for extra crispiness!

Variation

Recipe and photo credit: Vegan Family House

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