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


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.)


    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!


    Nut Roast
    You can substitute wine (red or white) or soya milk for the water and yeast extract. The sage and onion stuffing is optional - it works just as well without it and might actually slice up easier! A layer of sliced mushrooms and garlic is an alternative to the stuffing.

    Sage and Onion Roast Potatoes
    Sesame roast potatoes - coat the potatoes in sunflower oil and plenty sesame seeds before roasting - this has a lovely flavour too.

Recipe and photo credit: Vegan Family House

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