Carrot and Cashew Nut Roast

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Total Time
1hr 50mins
Prep 30 mins
Cook 1 hr 20 mins

Doesn't sound like much, but it's tasty. Modified from Classic Vegetarian Cuisine by Rosemary Moon. I steam the carrots in the microwave.

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. 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).
  3. Sweat onion and garlic in oil until soft.
  4. In a large bowl, mix all ingredients and add salt and pepper to taste. The mixture should come together into a mass when pressed.
  5. Press firmly into a greased 6 1/2 " x 3 3/4" x 3-inch loaf pan and cover with foil.
  6. Bake 1 hour.
  7. Remove foil and bake 10 min more.
  8. Rest 10 minutes in the pan before unmolding.
Most Helpful

5 5

This was good! The sweetness of the carrots really comes out and is balanced by the lemon juice and soy sauce. I ended upping the lemons to two small ones, and probably would have added more if I had more. I doubled the carrots as well.