Cashew Nut Loaf Recipes
CARROT AND CASHEW NUT ROAST
A delicious savoury vegan Christmas roast, served in the shape of a Christmas Tree!
Provided by Chris Mosler | Thinly Spread
Categories Main Course
Time 1h30m
Number Of Ingredients 18
Steps:
- Preheat your oven to 180C/350F
- Thoroughly grease your brioche tins or your loaf pan.
- Boil or steam the carrots until soft, drain and mash.
- Fry the onion gently in the oil until soft, add the garlic and fry gently for a further minute.
- Mix together with all the other ingredients and spoon into your prepared tin/s. Push it into all the corners and level the tops.
- Cover with foil and roast in your preheated oven. If you are presenting your roast as a Christmas tree follow these timings:*Remove foil from small roast after 30 minutes and roast it for another 10 mins. Remove from oven and cool in the tin for 10 minutes before carefully turning out.*Remove foil from medium roast when you take the small one out. Roast for another 10 minutes. Remove from oven and cool in the tin for 10 minutes before carefully turning out.*Remove foil from large roast when you take the medium roast out. Roast for another 10 minutes. Remove from oven and cool in the tin for 10 minutes before carefully turning out.
- Place the large roast on your serving plate with the medium one on top of it and the little one perched atop the whole construction!
- If you are cooking your roast in one tin cover it with foil and bake in your preheated oven for 1 hour, remove the foil and roast for a further 10 minutes. Leave to cool in the tin for 15 minutes before turning out.
- Serve hot or at room temperature, decorated with sprigs of thyme or rosemary, maybe a cranberry or two!
Nutrition Facts : Carbohydrate 37 g, Protein 12 g, Fat 23 g, SaturatedFat 4 g, Sodium 414 mg, Fiber 5 g, Sugar 8 g, Calories 389 kcal, ServingSize 1 serving
VEGETARIAN CASHEW NUT LOAF
If you searched for a healthy recipe, this Vegetarian Cashew Nut Loaf is where you need to stop. Besides the fact it is tasty, it can be used in your meal plan to lose belly fat. Did you Know? Cashews are very nutritious and are packed with protein and essential minerals including copper, calcium, magnesium, iron, phosphorus, potassium, and zinc.
Provided by Susan Anne Dale
Categories All Recipes | Food & Drinks,Dinner,Healthy Recipes,Quick Recipes
Time 55m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 340°F and spray a medium-sized casserole with cooking oil. Grate the cheese, beat the eggs, chop the onion and the green capsicum.
- Combine all ingredients together in a large bowl and line the casserole dish with baking paper.
- Bake in the oven for 40-45 minutes or until browned on top. Depending on your oven, you'll know when to take it out. Remember: Don't let it more than 50 minutes, otherwise, it crumbles. Enjoy!
Nutrition Facts : Calories 334, Fat 18.6g, SaturatedFat 4.8g, Cholesterol 94mg, Sodium 726mg, Carbohydrate 32.6g, Fiber 3.1g, Sugar 6.9g, Protein 13.9g
CARROT AND CASHEW NUT ROAST
Doesn't sound like much, but it's tasty. Modified from Classic Vegetarian Cuisine by Rosemary Moon. I steam the carrots in the microwave.
Provided by Podkayne
Categories Vegan
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- In a food processor, process cashews until they are ground into small pieces (the size of lentils or smaller). Add the cooked carrots, and process until the carrots are in similarly sized pieces (or fall apart, if they've been cooked soft).
- Sweat onion and garlic in oil until soft.
- In a large bowl, mix all ingredients and add salt and pepper to taste. The mixture should come together into a mass when pressed.
- Press firmly into a greased 6 1/2 " x 3 3/4" x 3-inch loaf pan and cover with foil.
- Bake 1 hour.
- Remove foil and bake 10 min more.
- Rest 10 minutes in the pan before unmolding.
PERFECT NUT ROAST
Nut roast is a favourite for a reason. Try this vegan nut roast, which is perfect served hot for Christmas dinner, or cold for your festive buffet table. For this recipe you will need a 900g/2lb loaf tin. Each serving provides 525 kcal, 18g protein, 32g carbohydrate (of which 18g sugars), 35g fat (of which 6g saturates), 6g fibre and 0.9g salt.
Provided by Justine Pattison
Categories Main course
Yield Serves 6
Number Of Ingredients 16
Steps:
- Put the nuts and stock cube into a food processor and blitz on the pulse setting until chopped into small pieces, but not fully ground. If you don't have a food processor, chop all the nuts as finely as you can.
- Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil then line the base of a 900g/2lb loaf tin with baking paper.
- Heat the oil in a large frying pan and gently fry the onion, celery, leek and carrots for 5 minutes, or until softened, stirring regularly. Add the garlic and cook for a few seconds more.
- Tip into a mixing bowl and stir in the cashew nut butter. Add the chopped nuts, chestnuts, cranberries, parsley, lemon zest, soya or almond milk and salt. Season with lots of ground black pepper and stir until thoroughly mixed.
- Spoon the mixture into the prepared loaf tin. Press down with a spoon firmly to compact the mixture. Cover with foil and bake for 30 minutes. Remove the foil and bake for a further 20 minutes, or until the loaf is hot throughout and lightly browned.
- Remove the tin carefully from the oven and cool for 5 minutes before loosening the edges of the loaf with a table knife and turning out onto a board or platter. Cut into thick slices and serve hot with vegan gravy.
Nutrition Facts : Calories 525kcal, Carbohydrate 32g, Fat 35g, Fiber 6g, Protein 18g, SaturatedFat 6g, Sugar 18g
BAKED CASHEW LOAF
I ate this when attending a weekend workshop, where it was served for lunch by the woman running the workshop, a naturopath and herbalist. It was so delicious that all the participants wanted a copy of the recipe. She served the loaf with her own tomato sauce. The ingredients blended together so well - and the texture and flavour was so delicious - that I would have been hard-pressed to have guessed all the ingredients. I only ate it warm, but my guess is that it would also be flavoursome cold with perhaps cucumber, sprouts or baby spinach leaves in a sandwich to take to work next day. I have since come across a similar recipe in an early 1990s Australian Women's Weekly recipe book.
Provided by bluemoon downunder
Categories One Dish Meal
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Combine first seven ingredients.
- Process tofu, egg and soy sauce and combine these with cashew and vegetable mixture.
- Lightly oil or line log tin with glad bake. Firmly press mixture into tin and bake at 190° C for 30 to 35 minutes.
- Serve hot or cold with tomato sauce and salad.
- Tomato Sauce: pasta sauce, tomato paste, basil and orange juice.
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- 2. In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. When it shimmers, add the onion, carrot, celery, cashews, salt, and pepper. Cook for about 10 minutes, until nicely browned. Add the garlic, rosemary, thyme, and onion powder, and cook for about 1 minute more, until fragrant.
- 3. Transfer the cashew mixture to a food processor, reserving the skillet for later use. Pulse until just combined, then transfer to a large bowl.
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- Fry the onion and garlic in some oil for around 5 minutes. Set aside. Blend the cashew in a food processor until fine. Add the onion and garlic, along with the brown lentils, kidney beans, sage, thyme and rosemary, salt, pepper and sun-dried tomatoes. Blend until well incorporated
- Mix all of the glaze ingredients together in a small saucepan and bring to the boil. Simmer for a few minutes and then pour over the loaf after it's cooked for 30 minutes. Cook the loaf for a further 30 minutes with the glaze on top
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- Pre-heat the oven to 180°C (fan)/200°C/gas mark 6. Grease a 1kg loaf tin and line with baking paper
CASHEW NUT ROAST RECIPE - WOOLWORTHS
From woolworths.com.au
Cuisine AustralianCategory EntreesServings 6Total Time 1 hr 25 mins
- Preheat oven to 180°C. Grease a 20 x 8cm loaf pan and line with baking paper. Heat oil and butter in large frying pan over medium-high heat. Add mushrooms, onion, celery and chilli. Cook for 10 minutes or until mushrooms are golden and mixture is soft. Transfer to a large bowl. Finely chop the sage and stir into mushroom mixture.
- Process cashews in a food processor until finely chopped. Add to mushroom mixture with breadcrumbs and eggs. Stir to combine, then season.
- To make filling, heat oil in frying pan over medium heat. Add onion and capsicum. Cook for 5 minutes or until soft. Cool. Stir in egg and cheese.
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- Toast the raw cashews and sunflower seeds in the oven at 325 deg F (160 C) for 5 mins. Or toast on a skillet over medium heat until golden. (optional if using pre-roasted nuts). Preheat the oven to 350 degrees F for the loaf
- Add the cashews and sunflower seeds to a food processor with the rest of the nuts and pulse to a somewhat coarse meal with a few chopped size pieces visible.
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