Ingredients: |
Ingredients: The roast:
two tablespoons oil or margarine
2 large onions, chopped fine
5 cloves (or an entire bulb) garlic, minced
3 c. raw cashews
1 1/2 c. fresh bread slices cut in pieces
1 c. veggie stock
salt and pepper
1/2 t. nutmeg & 2 T. lemon juice
The "stuffing":
3 c. bread cubes, toasted
2 T. margarine, melted but not hot
1/2 to 3/4 c. finely-chopped onion
1 c. chopped celery
1/2 t. thyme,1/2 t. marjoram, 1/2 t. sage
3 T. parsley, chopped & salt to taste
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Directions: |
Directions:From the first list, cook the onion and garlic in the oil or margarine until tender, and remove from the heat.
Chop the cashews by hand or in a food processor. Add the cashews and bread to the onion, then the vegetable stock, salt and pepper, nutmeg, and lemon juice. Put half of this mixture into a small, non-stick loaf pan (or line a regular loaf pan with parchment paper).
Mix together all the ingredients from the second list. Put the mixture on top of the stuff in the loaf pan, and add the rest of
the first mixture so that there are three layers in the pan.
Place the pan on a baking sheet and bake at 400 degrees F for 1/2 hour. The top should be browned.
Let the roast cool for a few minutes, then turn the pan over and serve the roast on a plate. . Serve with Vegan Gravy (recipe is also in this section) if desired, keeping in mind that it is a very rich dish.
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This recipe for Nut Roast is from