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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