Vegan Nut Roast & Stuffing

This recipe was one of the Thanksgiving recipes featured in our October/November 2007 newsletter. It was adapted from a recipe from PeTA and was found at http://www.boutell.com/vegetarian/thanksgiving.html.

• Ready In: 1 hr
• Serves: 6
• Yields: 1 loaf

Ingredients

• The roast

• 2  tablespoons  oil or 2  tablespoons margarine
• 2  large onions, chopped fine
• 5  garlic cloves, minced
• 3  cups raw cashews
• 1 1⁄2 cups  bread
• 1  cup  stock or 1  cup water
•  salt, to taste
•  pepper, to taste
• 1⁄2 teaspoon nutmeg
• 2  tablespoons lemon juice

• The stuffing

• 3  cups  bread cubes, toasted
• 2  tablespoons margarine, melted (but not hot)
• 1⁄2-3⁄4 cup  finely chopped onion
• 1  cup  chopped celery
• 1⁄2 teaspoon thyme
• 1⁄2 teaspoon marjoram
• 1⁄2 teaspoon sage
• 3  tablespoons fresh parsley, chopped

Directions

1. For the roast: Cook the onion and garlic in the oil until tender and remove from heat.
2. Chop the cashews and cut up the bread.
3. Add cashews and bread to the onion, then add remaining ingredients.
4. Add half of mixture to a small loaf pan (add parchment paper if not non-stick).
5. For the stuffing: Mix all ingredients.
6. Add the stuffing to the loaf pan.
7. Top with remaining roast.
8. Place the pan on a baking sheet and bake at 400 for 30 minutes or until the top has browned.
9. Let cool for a few minutes, then turn out.
10. The roast refrigerates well and can be frozen for a few months and microwaved.