A loaded round; An empty gun (dogscanlookup) wrote in vegancooking,
A loaded round; An empty gun
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Thanksgiving Nut roast!

So, some people have been looking for some Thanksgiving ideas. I made this recipe a little while back as a test-run for Thanksgiving and this is AMAZING! Yummy nutroast with stuffing and gravy



Nut Roast Ingredients:
2 tbls. Extra-Virgin Olive Oil
2 Onions, large, finely chopped
5 cloves Garlic, fresh, minced
3 cups Cashews, raw, unsalted, chopped by hand or in a food processor (used 1c each of hazelnuts, cashews and walnuts)
1-1/2 cups Whole Wheat Bread, cut into 1/2 inch cubes, toasted
1 cup Vegetable Broth
1/2 tspn. Nutmeg, fresh, finely grated
2 tbls. Lemon Juice
Sea Salt and Fresh-Ground Black Pepper to taste

Stuffing Ingredients:
3 cups Whole Wheat Bread, cut into 1/2 inch cubes, toasted
2 tbls. Extra-Virgin Olive Oil
1/2 cup Onion, finely chopped
1 cup Celery, finely chopped
1/2 tspn. Thyme
1/2 tspn. Marjoram
1/2 tspn. Sage
3 tbls. Parsley, finely chopped
Sea Salt and Fresh-Ground Black Pepper to taste

Brown Gravy Ingredients:
(*ed note- I just kinda winged the gravy bit. 1/2c of oil seemed pretty excessive)
1/2 cup Extra-Virgin Olive Oil
3 cloves Garlic, finely minced
1/2 Onion, finely chopped
1/2 cup Whole Wheat Flour
4 tspn. Nutritional Yeast
4 tspn. Tamari Soy Sauce
2 cups Spring Water
1/2 tspn. Sage
6 White Mushrooms, sliced (optional)
Cornstarch (optional)
Sea Salt and Fresh-Ground Black Pepper to taste

Preparing the Nut Roast:
Preheat your oven to 400° F. From the ingredients for the Nut Roast, sauté the Onion and Garlic in the Olive Oil until tender. Add the Cashews, Bread, Vegetable Broth, Nutmeg and Lemon Juice. Salt and pepper to taste. Put half of this mixture into a small, nonstick loaf pan or line a regular loaf pan with parchment paper if a nonstick pan is unavailable.

From the ingredients for the Stuffing, mix all the ingredients together and add a second layer to the loaf pan. Add the rest of the Nut Roast mixture on top, resulting in three layers separate layers in the pan. Place the loaf pan on a baking sheet or inside a larger loaf pan (in case it overflows), and bake for 30 minutes. The top should be browned. Let the roast cool for a 10 minutes, then turn the loaf pan over. Cut into 1/2 inch wide slices, plate, garnish with finely-cut, fresh parsley and serve immediately.

Preparing the Brown Gravy:
From the ingredients for the Brown Gravy, add the Olive Oil to a small saucepan on medium heat. Sauté the Garlic and Onion for about 2 minutes or until the onion is translucent. Add the Whole Wheat Flour, Yeast and Soy Sauce to form a paste. Whisk in the Spring Water gradually. Bring to a boil on medium-high heat, whisking constantly (it has to boil to thicken). Stir in the sliced Mushrooms, if desired. Salt and pepper to taste. If the gravy is too thin for your taste, add 1-2 tbls. Cornstarch to 2 -3 oz. of Spring Water in a glass, mix thoroughly and whisk into the gravy. (Serves 6)
Tags: nuts
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