INGREDIENTS

INSTRUCTIONS

Credit for this recipe must go to PETA (People for the Ethical
Treatment of Animals), who published something very similar for
Thanksgiving, 1994. There are many variations in many vegetarian
cookbooks, and this version uses ideas from many recipes.  Richer than
a basted capon, tenderer than a roasted turkey, this dish  will please
anyone at your Thanksgiving or other holiday meal. This  roast has two
parts: the roast itself plus a middle layer of  "stuffing." But if you
make it right, everything kind of oozes  together once it's done, and
the result is heavenly.  Method: (From the first list:) Melt the
margarine list in a medium  saucepan. Cook the onion and garlic in it
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 a greased loaf pan 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.  Notes: The roast will take about
an hour to prepare.  The roast refrigerates well and can be frozen for
a few months and  microwaved back to life.  As shown, recipe makes
roughly six servings.  Vegetable stock is often available in
concentrate or as bouillon  cubes, in health-food stores and in general
grocery stores. If you  really can't find it, use water, or even
chicken stock if you don't  usually eat a vegetarian diet.  M. L.
Grant.  All material on this page is Copyright 1995 by M. L.  Grant.
Free redistribution and use permitted with this copyright  notice and a
reference to People for the Ethical Treatment of Animals  (PETA)
http://www.envirolink.org/arrs/peta/ intact! Posted to EAT-L  Digest 3
November 96  Date:    Mon, 4 Nov 1996 12:50:38 -0800  From:    Pamela
Ramsey <risha@EROLS.COM>

A Message from our Provider:

“When I grow up, I want to be like Jesus.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4576
Calories From Fat: 2647
Total Fat: 299.5g
Cholesterol: 0mg
Sodium: 6870.7mg
Potassium: 2181.8mg
Carbohydrates: 403.5g
Fiber: 32.5g
Sugar: 52.2g
Protein: 74.6g