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Cashew Nut Roast With Apricot Stuffing

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Eggs	Vegetarian	Veg3, Vegetarian	1	Servings

INGREDIENTS

1		Heaped tsp vegetable stock
		or yeast
		extract
150		Water
1		Onion, chopped
4		Tomatoes, chopped
1	T	Sunflower oil
115	g	Wholemeal breadcrumbs
225	g	Ground cashew nuts
1	pn	Herbs
1	pn	Salt
		Black pepper, nutmeg
1 1/2		Beaten eggs
170	g	Dried apricots
1	T	Lemon juice
28	g	Vegetarian margarine
1		Pinches salt
1/2	t	Mixed spice
55	g	Wholemeal breadcrumbs
1/2		Beaten egg
28	g	Vegetarian margarine
28	g	Sesame seeds

INSTRUCTIONS

For stuffing, cover apricots with water and soak for 4 hours. Simmer
for half an hour till soft. Drain and chop, then mash adding lemon
juice, marg, salt, spice, breadcrumbs and egg. Mix well. For the
roast, dissolve the vegetable stock in water, fry onion and tomatoes
in oil until soft - about 15 minutes. Add stock, remove from heat. In
a large bowl mix breadcrumbs, nuts, herbs, salt, pepper and nutmeg.
Add onion and tomato mixture and egg. Mix well Generously oil a 1
1/2lb tin with marg, then sprinkle with sesame seeds, to prevent the
roast from sticking. Spoon half the roast mixture into prepared tins
then add the apricot stuffing. Spoon the remaining mixture on top and
smooth over with a fork. Bake in medium oven at 190Ã¸C/375Ã¸F/Gas  Mark
5, for 40-50 minutes until brown and firm to the touch. Leave to  stand
for 10 minutes before turning out.  Converted by MC_Buster.  Converted
by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 32684 Calories From Fat: 1268 Total Fat: 150.1g Cholesterol: 372mg Sodium: 2389.1mg Potassium: 20326.7mg Carbohydrates: 1559.9g Fiber: 32.6g Sugar: 1454.7g Protein: 73.5g