Brazil & Cashew Nut Roast with Chestnut Stuffing
Submitted by nattey
Vegan nut roast layered with ground brazil nuts, cashews, and millet, stuffed with a chestnut puree center. Herb-spiced and golden-baked, this is the plant-based centerpiece your holiday table needs.
YIELD
8 servingsPREP
20 minCOOK
45 minREADY
75 minHere’s your answer to “but what do vegans eat at Christmas?"
This nut roast is packed with ground brazil nuts and cashews, bound together with millet flakes, mashed potatoes, and breadcrumbs, then seasoned with sage, oregano, cayenne, curry powder, and a squeeze of lemon.
The real showstopper is the chestnut puree layered through the middle like a built-in stuffing.
Slice it thick and serve with gravy on the side.
It holds together beautifully, looks impressive on a platter, and even the meat-eaters at the table will be reaching for seconds.
Kitchen Tips
- Grind the nuts in a food processor but keep some texture; you don’t want nut butter
- Mashed potatoes are the binding hero here, so make sure they’re thick and not too wet
- Add stock or wine gradually until the mixture just holds when pressed together
- Let the loaf rest for 10 minutes after baking before slicing so it firms up
- This freezes well, so make it ahead and reheat on the day
Ingredients
Directions
Preheat the oven to 375℉ (190℃).
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 8½ x 4½ inch loaf pan.
Cover with chestnut purée, then add the remaining loaf mixture.
Bake for 45 minutes.
If desired, serve with gravy.
Comments