| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegetarian |
Veg3, Vegetarian |
1 |
servings |
INGREDIENTS
| 1 |
pk |
Cashew Nut Roast Mix |
| 1/2 |
pt |
Water |
| 1 |
tb |
Soya sauce |
| 1/2 |
pt |
White wine |
| 1 |
ts |
Mustard |
| 1/2 |
|
Onion; finely chopped |
| 3 |
oz |
Mushrooms; chopped |
| 1/2 |
pk |
Sage and onion stuffing mix |
| 1 |
tb |
Olive oil |
| 8 |
oz |
Cheddar cheese; grated (optional) |
INSTRUCTIONS
1. In a large mixing bowl, combine the water and the nut roast mix,
then add the soya sauce, white wine and mustard. Meanwhile, sweat the
onions and mushrooms under a warm grill. Add to the mix with the sage
and onion stuffing. Mix well.
2. Let the mixture sit for around 20 minutes, and then place on a
large sheet of baking foil. Drizzle the olive oil over the top, and
then wrap the foil around the roast mixture and place in a pre heated
oven at 200°C/400°F/Gas Mark 6 for around an hour. If you want to
give it even more bite, you can place half the mixture in a layer on
the silver foil, then add the cheese, and top with the remaining nut
roast mixture.
3.Serve hot with Margi's favourite veg: sprouts, carrots, turnips,
fresh peas and roasted Maris Piper potatoes 'cos they're lovely and
fluffy.
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