| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegan |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Margarine |
| 2 |
lg |
Onions, chopped fine |
| 5 |
|
Cloves (or an entire bulb) garlic, minced |
| 3 |
c |
Raw cashews |
| 1 1/2 |
c |
Bread |
| 1 |
c |
Vegetable stock (or water) |
|
|
Salt and pepper |
| 1/2 |
ts |
Nutmeg |
| 2 |
tb |
Lemon juice |
| 3 |
c |
Bread crumbs |
| 1 |
c |
Margarine |
| 2 |
sm |
Onions, chopped fine |
| 1 |
c |
Chopped celery |
| 1/2 |
ts |
Thyme |
| 1/2 |
ts |
Marjoram |
| 3 |
tb |
Parsley, chopped |
INSTRUCTIONS
THE ROAST
THE "STUFFING
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)
<URL: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:
“Jesus: He’s coming. Justice: It’s coming”