Cashew Nut Roast With Stuffing Recipe

Name: Cashew Nut Roast With Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the roast; 2 tablespoons oil or 2 tablespoons butter; 2 large onions, finely chopped; 6 garlic cloves, minced; 3 cups raw cashews; 1 1/2 cups bread, crusts removed; 1 cup vegetable broth or 1 cup water; 1/2 teaspoon nutmeg; 2 tablespoons lemon juice; salt; pepper; For the stuffing; 3 cups breadcrumbs, toasted; 2 tablespoons butter, melted; 2 small onions, grated; 1 cup celery, chopped; 1/2 teaspoon thyme; 1/2 teaspoon marjoram; 1/2 teaspoon sage; 3 tablespoons fresh parsley, chopped; salt

Servings: persons

For the roast
2 tablespoons oil or 2 tablespoons butter
2 large onions, finely chopped
6 garlic cloves, minced
3 cups raw cashews
1 1/2 cups bread, crusts removed
1 cup vegetable broth or 1 cup water
1/2 teaspoon nutmeg
2 tablespoons lemon juice
salt
pepper
For the stuffing
3 cups breadcrumbs, toasted
2 tablespoons butter, melted
2 small onions, grated
1 cup celery, chopped
1/2 teaspoon thyme
1/2 teaspoon marjoram
1/2 teaspoon sage
3 tablespoons fresh parsley, chopped
salt

1
Saute the onion and garlic in the oil until tender, then remove from heat.
2
Chop or grind the cashew nuts with the bread.
3
Add the cashew/bread mixture to the sauteed onion and garlic, then mix in the remaining roast ingredients: broth, nutmeg, lemon juice, salt, and pepper.
4
In a separate bowl, mix together all stuffing ingredients: bread crumbs, butter, onion, celery, thyme, marjoram, sage, parsley, and salt.
5
Put half the cashew mixture into a greased loaf pan that is either nonstick or lined with parchment paper.
6
Layer all the stuffing on top of the of the first layer of cashew mixture in the loaf pan.
7
Layer the rest of the cashew mixture on top of the stuffing layer.
8
Dot top of the loaf with margarine.
9
Place the loaf pan on a cookie sheet to catch drippings, and bake in a preheated oven at 400 u00b0F for 30 minutes, or until firm and lightly browned (loosely cover the roast with foil if it browns too quickly).
10
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.

643

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: For the roast, 2 tablespoons oil or 2 tablespoons butter, 2 large onions, finely chopped, 6 garlic cloves, minced, and more.

Yes, Cashew Nut Roast With Stuffing falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cashew Nut Roast With Stuffing

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