Holiday Cashew Nut Loaf

READY IN: 1hr 15mins
Recipe by Sharon123

This tastes a little like stuffing, and is perfect for a holiday buffet. Layered eggplant is an intriging contrast to the nuts. This makes an eye popping entree and may be served with cranberry sauce and gravy. Adapted from Vegetarian Times magazine.

Top Review by Wish I Could Cook

This was excellent! I made the filling the day before so it came together really fast the night we were having it. I wasn't happy with with my "decorating" with the eggplant, but flavor-wise this can't be beat! I'm going to put this one in the good enough for company book for sure! I served is with recipe # 334009 and the combination is perfect!

Ingredients Nutrition

Directions

  1. Preheat oven to broil. Brush eggplant slices with 2 tbls. oil, and sprinkle with salt and pepper to taste. Place on a baking sheet coated with cooking spray, and broil 5 to 7 minutes. Turn eggplant slices, and broil 5 more minutes, or until slices are tender and light brown. Set aside, and lower oven heat to 350*F.
  2. Cook rice, following package directions, and set aside. Meanwhile, heat remaining 4 tbls. oil in a large skillet over medium heat. Saute cashews, onion and garlic in oil 5 to 7 minutes, or until onion is soft and brown. Chop one tomato, and add to skillet; cook 3 more minutes.
  3. Transfer cashew mix to large bowl. Stir in cooked rice, breadcrumbs, broth, brewer's yeast, basil, thyme and lemon juice. Season to taste with salt and pepper.
  4. Coat a 9"x13" oval baking dish with cooking spray. Line the bottom of the dish with half of the broiled eggplant slices. Spoon in cashew mixture. Top with remaining eggplant slices. Slice remaining 2 tomatoes, and layer down center of casserole to form a broad, bright red stripe.
  5. Bake 40 to 45 minutes, or until the top is brown and filling is hot. Serve immediately. Enjoy.
  6. !

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