Brazil and cashew nut roast with chestnut stuffing
Roast Stuffing Vegan Nuts Chestnuts
Last updated 6/12/2012 1:02:36 AM. Recipe ID 26208. Report a problem with this recipe.
Title: Brazil and cashew nut roast with chestnut stuffing
Categories: Main dish, Vegan
Yield: 8 Servings
2 tb Margarine or water
1 md Onion; finely chopped
1 Garlic clove; crushed
5 Celery stalks
-- finely chopped
3/4 c Cashews, finely ground
3/4 c Brazil nuts, finely ground
1/4 c Flaked millet
-- (available at some
-- health food stores)
1/4 c Bread crumbs
1/2 c Mashed potatoes
2 ts Minced fresh parsley
1 ts Dried sage
1/2 ts Dried oregano
1/4 ts Ground ginger
1/4 ts Cayenne pepper
1/4 ts Curry powder
1/2 Lemon and rind, grated
Dry wine, veg.broth or water
Salt and pepper; to taste
1 c Chestnut puree
Preheat the oven to 375 degrees F.
Heat the margarine or water in a medium frying pan over medium heat
and cook the onion until transparent, about 5 to 7 minutes. Add the
garlic and celery and cook 1 minute longer.
Put the mixture in a large bowl with the cashews and Brazil nuts,
millet, bread crumbs, potatoes, herbs and spices, lemon juice, and
grated rind. Add enough wine, stock, or water to moisten the mixture
so it holds together. Season lightly with salt and pepper and mix
Put half the mixture in a 8-1/2 x 4-1/2-inch loaf pan. Cover with
chestnut puree, then add the remaining loaf mixture. Bake for 45
If desired, serve with gravy.
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