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
NUT ROAST
Bake a satisfying vegetarian loaf with lentils, chestnut mushrooms and cheese to go with all the classic roast dinner trimmings.
Provided by Good Food team
Categories Dinner, Main course
Time 1h35m
Number Of Ingredients 22
Steps:
- Heat the oven to 180C/ fan 160C/ gas 4 and line the base and sides of a 1.5 litre loaf tin with parchment paper.
- Heat 1 tbsp olive oil and 15g butter in a large frying pan and cook 1 finely chopped large onion and 2 finely chopped celery sticks for about 5 mins until beginning to soften.
- Stir in 2 finely chopped garlic cloves and 200g finely chopped chestnut mushrooms and cook for a further 10 mins.
- Stir in 1 finely diced red pepper and 1 grated carrot and cook for about 3 mins then add 1 tsp dried oregano and 1 tsp smoked paprika and cook for just a minute.
- Add 100g red lentils and 2 tbsp tomato purée and cook for about 1 min, then add 300ml vegetable stock and simmer over a very gentle heat until all the liquid has been absorbed and the mixture is fairly dry. This should take about 25 minutes. Set aside to cool.
- Finally, stir in 100g fresh breadcrumbs, 150g chopped mixed nuts, 3 lightly beaten large eggs, 100g grated mature cheddar, a handful of finely chopped flat-leaf parsley and a pinch of salt and some ground black pepper.
- Stir to mix well then spoon the mixture into the prepared tin and press down the surface.
- Cover with foil and bake for 30 mins, then remove the foil and bake for a further 20 mins until firm when pressed gently.
- Meanwhile, to make the sauce, heat 2 tbsp extra virgin olive oil very gently then add 2 finely sliced garlic cloves and 1 rosemary sprig and heat without colouring.
- Pour in 400ml passata and add a pinch of salt and some ground black pepper. Simmer gently for just 15 mins.
- Allow the loaf to cool in the tin for about 10 mins then turn out onto a serving board or plate. Remove the baking paper and cut into slices and serve with a little of the tomato sauce.
- To make a vegan nut roast, use an extra tbsp of oil in place of butter, no cheese and 3 tbsp egg replacer. Bake your nut roast for 1 hour. The loaf will still be soft in the middle after cooking.
- It can be cooked in advance and then chilled, sliced and reheated to make it easier to serve.
Nutrition Facts : Calories 816 calories, Fat 52 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 31 grams protein, Sodium 1.5 milligram of sodium
BAKED CASHEW LOAF
I ate this when attending a weekend workshop, where it was served for lunch by the woman running the workshop, a naturopath and herbalist. It was so delicious that all the participants wanted a copy of the recipe. She served the loaf with her own tomato sauce. The ingredients blended together so well - and the texture and flavour was so delicious - that I would have been hard-pressed to have guessed all the ingredients. I only ate it warm, but my guess is that it would also be flavoursome cold with perhaps cucumber, sprouts or baby spinach leaves in a sandwich to take to work next day. I have since come across a similar recipe in an early 1990s Australian Women's Weekly recipe book.
Provided by bluemoon downunder
Categories One Dish Meal
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Combine first seven ingredients.
- Process tofu, egg and soy sauce and combine these with cashew and vegetable mixture.
- Lightly oil or line log tin with glad bake. Firmly press mixture into tin and bake at 190° C for 30 to 35 minutes.
- Serve hot or cold with tomato sauce and salad.
- Tomato Sauce: pasta sauce, tomato paste, basil and orange juice.
HOLIDAY CASHEW NUT LOAF
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.
Provided by Sharon123
Categories Fruit
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
- 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.
- Bake 40 to 45 minutes, or until the top is brown and filling is hot. Serve immediately. Enjoy.
- !
Nutrition Facts : Calories 443.8, Fat 27.5, SaturatedFat 4.8, Sodium 171.7, Carbohydrate 44, Fiber 8.5, Sugar 8.4, Protein 10.4
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