Cashew nut roast with herb stuffing

cashew nut roast with herb stuffing 1

Yesterday being Sunday, we had a roast dinner (not that we have one every Sunday, but yesterday we did).

Instead of serving a faux meaty thing to go with all the veggies, I decided to try a nut roast. Cashew nut roast from Rose Elliot’s Vegetarian Christmas, to be precise.

It was awesome, really really delicious, with a perfectly moist yet firm texture. This would be so good for Thanksgiving (and what a coincidence… American Thanksgiving is right around the corner) or Christmas or really anytime you are hankering for a roast dinner and don’t want to do the whole fake turkey thing.

cashew nut roast with herb stuffing 2

We served it with rosemary roasted potatoes, agave-mustard roasted parsnips & carrots, peas and gravy.

Note when you are assembling the roast that it looks like there is no way that it will fit into a 1-pound loaf tin, but it does (just) if you pack it in. The stuffing was a bit crumbly, so next time I’ll probably moisten it with some vegetable stock. I might further tinker with the recipe as it is quite high in fat, probably by adding some mushrooms for moisture and reducing the margarine. But it is delicious just the way it is.


Cashew nut roast with herb stuffing

British American
For the roast
50g vegan margarine 4 tablespoons
1 large onion, peeled and sliced 1 large
2 large cloves garlic, minced 2 large
225g raw cashew nuts 1-3/4 cups
125g fresh white or wholemeal bread 4 ounces
200 ml prepared vegetable bouillon 7 ounces
1 tablespoon nutritional yeast (optional) 1 tablespoon
to taste minced fresh or dried sage to taste
to taste sea salt, freshly ground pepper to taste
For the herb stuffing
1 small onion 1 small
125g white or wholemeal fresh breadcrumbs 2 cups
50g vegan margarine, melted 4 tablespoons
to taste minced fresh or dried sage, rosemary, thyme to taste
to taste sea salt, freshly ground pepper to taste

For the roast:

1. Prepare a 450g/1lb loaf pan. Put a long strip of baking paper across the bottom and up the two narrow sides, then use some of the margarine to grease the pan and paper well.

2. Melt most of the remaining margarine in a medium-sized saucepan, add the onion and fry for about 10 minutes until tender but not browned. Add the garlic cloves and continue to cook for one minute. Remove from the heat.

3. Preheat oven to 200C/400F.

4. Grind the cashew nuts in a food processor until they look like breadcrumbs, then remove to a large mixing bowl. Process the bread into crumbs in the food processor and add to the bowl.

5. Add the onion/garlic, bouillon, nutritional yeast and seasonings to the crumb/cashew mixture and combine well.

6. Prepare the herb stuffing (see below).

7. Put half the cashew mixture into the prepared pan, top with all of the herb stuffing and pack down. Then spoon the rest of the nut mixture on top. Dot with the remaining margarine. Stand the pan in another pan to catch any margarine which may ooze out, then bake for about 30 minutes or until firm and lightly browned. Cover the roast with foil if it gets too brown before then.

8. Cool for a minute or two in the pan, then slip a knife around the sides, turn the nut roast out and strip off the paper.

For the herb stuffing:

Peel & grate the onion. Place it in a bowl and add the margarine and seasonings. Add the breadcrumbs and mix it together well.

Makes six servings.

5 Comments

  1. The nut roast sounds really good. I haven’t made a nut roast yet but have been wanting to try one soon.

    Rose Elliot is talented. I have at least one of her books. Thanks for reminding me to pull it off the shelf and take another look at it.

    Alicia

  2. Okaaaay I know it’s a nut roast post and granted it looks fabulous…but you know what had me reaching out my screen – the ROASTED POTATOES!

    They looked perfect and with the gravy….aaaaaaaaaahhhh me want me want me want!

  3. The roasted potatoes WERE fabulous actually… I’ve discovered that 1. peeling the potatoes and 2. using coconut oil to roast them, results in super-crispy oh-so-scrummy potatoey deliciousness. NOM!

  4. I am making the nut loaf now, but find the Stuffing a bit dry. am I suppose to melt the butter? as I use soft butter.

    • Hi Ruth — Sorry I did not see your message until now, it’s been awhile since I made this roast, but I think the marg was melted. I’ve added that to the instructions. Hope it turned out okay in the end.

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