Does anyone here have a favourite nut roast recipe that they could share?
http://www.veganchef.com/abcnutloaf.htmABC Nut Loaf
3/4 cup onion, finely diced
1/3 cup celery, finely diced
1 T. olive oil, plus additional for oiling pan
1 T. garlic, minced
1/2 cup almonds, finely chopped
1/2 cup Brazil nuts, finely chopped
1/2 cup cashews, finely chopped
1/4 cup freshly chopped parsley
1/2 t. dried thyme
1/2 t. rubbed sage
1 1/2 cups breadcrumbs
2 T. nutritional yeast flakes
1/2 t. salt
1/4 t. freshly ground black pepper
1/3 cup water
2 T. Ener-G Egg Replacer
In a non-stick skillet, saute the onion and celery in the olive oil for 5 minutes or until almost tender. Add the garlic and saute an additional 1 minute. Add the almonds, Brazil nuts, cashews, parsley, thyme, and sage, stir well to combine, and saute the mixture an additional 2-3 minutes or until the nuts are fragrant. Remove the skillet from the heat. In a medium bowl, place the breadcrumbs, nutritional yeast flakes, salt, and pepper, and stir well to combine. In a small bowl, place the water and egg replacer, and whisk vigorously for 1 minute or until very frothy. Add the nut mixture and egg replacer mixture to the breadcrumb mixture and stir well to combine. Using a little olive oil, lightly oil (or mist with oil) an 8 x 12-inch baking pan. Transfer the nut mixture to the prepared pan. Bake at 350 degrees for 25-30 minutes or until golden brown and firm to the touch. Remove the pan from the oven and allow the loaf to cool for a few minutes before cutting into pieces. Serve as a main dish, sandwich filling, or add to soups, salads, and side dishes.
Yield: One 8 x 12-inch pan
http://www.vegetariantimes.com/recip...a?ctsrc=nlv232Holiday Cashew Nut Roast 0
Serves 8 -- Vegan
With a taste reminiscent of stuffing, this is perfect for a holiday buffet. Layered eggplant adds a contrasting texture to the nuts and elevates this hearty casserole to an eye-popping entrée. Serve with cranberry sauce and gravy for a traditional experience.
2 medium-sized eggplants, sliced
6 Tbs. olive oil
1/2 cup brown rice
2 cups raw cashew pieces, coarsely chopped
1 medium-sized onion, chopped (about 1 1/2 cups)
2 cloves garlic, minced (about 2 tsp.)
3 large tomatoes
6 slices rye bread, toasted and crushed into crumbs
1/2 cup vegetable broth
2 tsp. brewer's yeast
1/2 tsp. dried basil
1/2 tsp. dried thyme
1/2 tsp. fresh lemon juice
1. Preheat oven to broil. Brush eggplant slices with 2 Tbs. oil, and sprinkle with salt and pepper to taste. Place on baking sheet coated with cooking spray, and broil 5 to 7 minutes. Turn eggplant slices, and broil 5 minutes more, or until slices are tender and light brown. Set aside, and reduce oven to 350F.
2. Cook rice according to package directions, and set aside. Meanwhile, heat remaining 4 Tbs. oil in large skillet over medium heat. Sauté cashews, onion and garlic in oil 5 to 7 minutes, or until onion is softened and browned. Chop one tomato, and add to skillet; cook 3 minutes more.
3. Transfer cashew mixture 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 9x13-inch oval baking dish with cooking spray. Line bottom of dish with half of 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 top is browned and filling is hot. Serve immediately.
PER SERVING: 422 CAL; 12 G PROT; 25 G TOTAL FAT (4 SAT. FAT); 40 G CARB.; 0 MG CHOL; 273 MG SOD.; 9 G FIBER; 9 G SUGARS
* two tablespoons oil or margarine
* 2 large onions, chopped fine
* 5 cloves (or an entire bulb) garlic, minced
* 3 cups raw cashews
* 1 1/2 cups bread
* 1 cup soup stock (or water)
* salt and pepper
* 1/2 teaspoon nutmeg
* 2 tablespoons lemon juice
* 3 cups bread cubes, toasted
* two tablespoons margarine, melted but not hot
* 1/2 to 3/4 cup finely-chopped onion
* 1 cup chopped celery
* 1/2 teaspoon thyme
* 1/2 teaspoon marjoram
* 1/2 teaspoon sage
* 3 tablespoons parsley, chopped
* salt to taste
(From the first listCook the onion and garlic in the oil or margarine until tender, and remove from the heat.
Chop the cashews by hand or in a food processor; cut up the bread as well. Add the cashews and bread to the onion, then add the vegetable stock, salt and pepper, nutmeg, and lemon juice. Put half of this mixture into a small, non-stick loaf pan (or line a regular loaf pan with parchment paper if a non-stick pan is unavailable).
Mix together all the ingredients from the second list. Put the mixture on top of the stuff in the loaf pan, and add the rest of the first mixture so that there are three layers of food in the pan.
Place the pan on a baking sheet or in a larger loaf pan (in case it overflows while cooking), and bake at 400 degrees F for half an hour. The top should be browned.
Let the roast cool for a few minutes, then turn the pan over and serve the roast on a plate (or simply serve it out of the pan). Serve with gravy if desired, keeping in mind that it is a very rich dish.
The roast will take about an hour to prepare.
The stuffing works well on its own -- and I often make extra!
The roast refrigerates well and can be frozen for a few months and microwaved back to life.
As shown, recipe makes roughly six servings.
The ingredient list might look a bit daunting, but this is really a snap to assemble. The combination of exceptional flavor, crunchy texture, and delicate lightness make this a really special vegan dish.
Passover Note: To prepare the Almond Nutloaf for Passover, please be aware that the nutritional yeast is kosher but not kosher for Passover. Though the yeast, which is not a levening yeast, adds a pleasing flavor, the loaf will still be a very tasty and wholesome dish if you decide to eliminate it.
1 1/2 medium onions, about 3/4 lb. (340 g)
1/4 C. (60 ml) water
1 lb. (450 g) Russet potatoes, unpeeled
1 clove garlic, coarsely chopped
1/2 onion, coarsely chopped
1/2 t. salt
2 C. (480 ml) whole raw almonds
1/3 C. (80 ml) raw walnuts
1/3 C. (80 ml) raw pecans
2 cloves garlic, minced
1/4 t. each dried basil, thyme, marjoram
1/2 t. ground nutmeg
1 3/4 t. salt
1/4 t. ground black pepper
1/4 C. (60 ml) + 1 T. Red Star nutritional yeast powder
1 medium tomato, diced
3 oz. (80 ml) water
2 or 3 dashes vegan Worcestershire sauce
1 or 2 pinches cayenne (optional)
1 large tomato, sliced or 2 medium
1. Preheat oven to 375 F. (gas mark 5), and lightly oil an 8-inch x 8-inch (20 x 20 cm) Pyrex baking dish.
2. Put onions into food processor and pulse until finely chopped. Transfer to a large skillet. Add water and sauté over high heat until soft, about 5 to 7 minutes. Remove to a large bowl.
3. Scrub potatoes, cut coarsely into chunks, and put them into a 2-quart (2 liter) saucepan. Add garlic, onion, salt, and water to cover. Cover pot and bring to a boil over high heat. Turn heat down slightly and simmer 10 minutes or until fork tender. Drain in a colander, and transfer potatoes to a bowl. Mash with a fork, and add to bowl with cooked onions.
4. Put almonds into the food processor and process until finely ground. Add to bowl with onions.
5. Process walnuts and pecans in food processor until finely ground but still retain a little crunchy texture. Add to bowl.
6. Add garlic, herbs, nutmeg, salt, pepper, nutritional yeast, tomato, water, Worcestershire sauce, and cayenne. Mix all ingredients thoroughly.
7. Spoon into prepared Pyrex baking dish or 8" to 9" (20 cm to 23 cm) springform pan, pressing to compact ingredients.
8. Arrange tomato slices over top and bake at 375 (gas mark 5) for 50 to 60 minutes. Remove from oven and allow to stand for 15 minutes. Cut into squares and serve. Serves 6 to 8.
Now this I never knew. You learn something new every day.... please be aware that the nutritional yeast is kosher but not kosher for Passover