Cashew Nut Roast With Stuffing Recipes

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CASHEW NUT ROAST WITH STUFFING



Cashew Nut Roast With Stuffing image

This nut loaf is a perfect vegetarian alternative to the traditional Thanksgiving turkey. Although not the most lovely looking dish you might imagine, it is amazingly delicious, and even omnivores enjoy it! I like serving it with a spicy cranberry sauce. A mushroom gravy might be good with it, but it's already rich enough to hold its own without. Leftovers are awesome!

Provided by JeanSgt

Categories     Meatloaf

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 19

2 tablespoons oil or 2 tablespoons butter
2 large onions, finely chopped
6 garlic cloves, minced
3 cups raw cashews
1 1/2 cups bread, crusts removed
1 cup vegetable broth or 1 cup water
1/2 teaspoon nutmeg
2 tablespoons lemon juice
salt
pepper
3 cups breadcrumbs, toasted
2 tablespoons butter, melted
2 small onions, grated
1 cup celery, chopped
1/2 teaspoon thyme
1/2 teaspoon marjoram
1/2 teaspoon sage
3 tablespoons fresh parsley, chopped
salt

Steps:

  • Sauté the onion and garlic in the oil until tender, then remove from heat.
  • Chop or grind the cashew nuts with the bread.
  • Add the cashew/bread mixture to the sautéed onion and garlic, then mix in the remaining roast ingredients: broth, nutmeg, lemon juice, salt, and pepper.
  • In a separate bowl, mix together all stuffing ingredients: bread crumbs, butter, onion, celery, thyme, marjoram, sage, parsley, and salt.
  • Put half the cashew mixture into a greased loaf pan that is either nonstick or lined with parchment paper.
  • Layer all the stuffing on top of the of the first layer of cashew mixture in the loaf pan.
  • Layer the rest of the cashew mixture on top of the stuffing layer.
  • Dot top of the loaf with margarine.
  • Place the loaf pan on a cookie sheet to catch drippings, and bake in a preheated oven at 400 °F for 30 minutes, or until firm and lightly browned (loosely cover the roast with foil if it browns too quickly).
  • Allow it to cool a few minutes, then use a knife to loosen it from the sides of the pan, and turn it out onto a plate.

Nutrition Facts : Calories 750.1, Fat 43.6, SaturatedFat 10.1, Cholesterol 10.2, Sodium 515.6, Carbohydrate 75.9, Fiber 6.5, Sugar 10.9, Protein 19.8

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