Cashew Nut Roast with Sage and Onion Stuffing

You Will Need:

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.)
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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 RoastSage and Onion StuffingSage and Onion Roast Potatoes


Recipe and photo credit: Vegan Family House

Animals AustraliaThis and other recipes can be found at: is an initiative of Animals Australia.