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Title: Brazil and Cashew Nut Roast with Chestnut Stuffing
Categories: Entree Vegan
Yield: 8 Servings

2tbMargarine or water
1mdOnion; finely chopped
1 Garlic clove; crushed
5 Celery stalks - finely chopped
3/4cCashews, finely ground
3/4cBrazil nuts, finely ground
1/4cFlaked millet - (available at some - health food stores)
1/4cBread crumbs
1/2cMashed potatoes
2tsMinced fresh parsley
1tsDried sage
1/2tsDried oregano
1/4tsGround ginger
1/4tsCayenne pepper
1/4tsCurry powder
1/2 Lemon and rind, grated
  Dry wine, veg.broth or water
  Salt and pepper; to taste
1cChestnut puree

Preheat the oven to 375 degrees F.

Heat the margarine or water in a medium frying pan over medium heat and cook the onion until transparent, about 5 to 7 minutes. Add the garlic and celery and cook 1 minute longer.

Put the mixture in a large bowl with the cashews and Brazil nuts, millet, bread crumbs, potatoes, herbs and spices, lemon juice, and grated rind. Add enough wine, stock, or water to moisten the mixture so it holds together. Season lightly with salt and pepper and mix well.

Put half the mixture in a 8-1/2 x 4-1/2-inch loaf pan. Cover with chestnut puree, then add the remaining loaf mixture. Bake for 45 minutes.

If desired, serve with gravy.

Source: The Compassionate Cook - by Ingrid Newkirk and PETA Typed for you by Karen Mintzias

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