Layered Cashew And Mushroom Nut Roast Recipes
LAYERED CASHEW AND MUSHROOM NUT ROAST
This recipe was given to our family about 20 years ago and it goes very well with the vegetarian gravy from recipe 243433. This recipe is an excellent roast to have for a Christmas dinner. Most meat eaters will try it and proclaim they like it more than the turkey! I have often made double and frozen it to be used later on as it is a little long to make. Substitute the fresh herbs for half the amount of dried.
Provided by Brighde
Categories Fruit
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Pre-heat the oven at 180 Celsius.
- Heat the oil and fry the onion and garlic until soft.
- Grind the cashew nuts in a nut mill, blender or mincer until they are in small pieces. Don't go too far. You don't want them in a powder.
- Mix the cashew nuts with the breadcrumbs.
- Beat the egg and add to the dry ingredients.
- Mix in the mashed parsnips and herbs.
- Add the fried, be sure to scrape the pan so that all the juices go in as this will help keep the nut roast moist.
- Dissolve the vegemite in the hot water or stock and add to the other ingredients. Season well.
- Melt the butter in a frying pan and saute the chopped mushrooms until soft.
- Grease a 900g loaf tin with butter and put in half the nut mixture. Cover with a layer of mushrooms and add the rest of the nut mixture.
- Cover with foil and bake for one hour.
- When cooked, remove from the oven and let it stand for 10 minutes before turning it out.
- Serve hot or cold.
Nutrition Facts : Calories 363.4, Fat 24.9, SaturatedFat 6.4, Cholesterol 39.9, Sodium 454.8, Carbohydrate 28, Fiber 2.5, Sugar 4.1, Protein 10.6
CASHEW NUT ROAST WITH STUFFING
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
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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