Recipes

Cashew Nut Roast with a Choice of Two Stuffings

Serves 6-8
70 minutes total: 30 minutes preparation and cooking time, 40 minutes baking.

I’ve cooked this every Christmas for the past few years now and everyone loves it, whatever their dietary persuasion! Serve with roast potatoes, mixed vegetables such as carrots, broccoli and sprouts - and gallons of gravy. Use your own favourite gravy recipe or try our delicious Adapted from the wonderful Vegan Family House websitewww.veganfamily.co.uk
30g/1oz margarine
2 sticks celery, finely chopped
1 medium leek, finely chopped
360ml/12fl oz hot water
1 tsp yeast extract (Marmite or supermarket own brand etc)
450g/16oz ground cashew nuts (or other nuts of your choice, including a mixed selection) NB health stores often sell cashew pieces which are much cheaper than buying them whole.
2 tbsp soya flour (available from health food shops)
2 tsp fresh herbs or1 tsp dried
160g/6oz white bread crumbs
Sea salt and pepper to taste

Garlic Mushroom Stuffing
200g/7oz mushrooms, sliced (not too thick as they need to be sandwiched in between layers of nut roast)
1-2 cloves garlic
1 dsp olive oil
1 tbsp soya sauce

Smoked Tofu, Red Pepper and Garlic Stuffing
1-2 cloves garlic
1dsp olive oil
½ pack smoked tofu, cut into medium chunks
1 large red pepper, cut into small pieces
3 tbsp finely chopped parsley

Make the stuffing of your choice:

Mushroom. Cook garlic in olive oil until golden. Add mushrooms and cook for a few minutes. Add soya sauce. Let this cook gently, then drain off any liquid that’s left and reserve for gravy. Put mushroom garlic mix aside.
Smoked Tofu. Cook garlic as with Mushroom filling. Add red pepper and sauté until soft – about 5 minutes. Add smoked tofu and cook for another few minutes. Mash up/gently blend the vegetable/tofu mixture so it’s like a chunky paste. Remove from heat and stir in parsley. Put mix aside.

Melt the margarine (in a large pan for mixing) and cook the celery and leek in it for a few minutes.
Preheat oven to180°C/360°F/Gas Mark 4.
Mix the yeast extract into the hot water (alternatively you could use any stock you like) and add this to the leek and celery.
Stir in the soya flour, nuts, herbs, breadcrumbs, salt and pepper and mix well. Allow to cool slightly while you grease a loaf tin.
Place half the nut roast mixture in the tin and press down well - then add the stuffing (pressing down well again) and place the rest of the nut roast mixture on top.
Bake in the oven for about 40-50 minutes (check after 40 and make sure it’s not getting too brown on the top).
Allow to cool before turning out of the tin and slicing – you can warm the slices up again before serving.

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