Written by Beckie Lough
In 2022, it’s easy to find tasty vegan meat substitutes from Tofurkey, Gardein, and Field Roast in the freezer at your HEB. The current selection of plant-based holiday roast options are good enough to please herbivores and omnivores alike.
But in my family, we much prefer a homemade delight: Cashew Nut Loaf. We discovered this rich dish in PETA Magazine in 1997, and it has been a centerpiece of our vegan holiday table ever since.
Nut Loaf tastes delicious covered in gravy right next to the mashed potatoes, and it can also take the place of stuffing. Try this savory, cruelty-free treat at your next holiday feast!
For the Roast:
¼ cup margarine
2 large onions, finely chopped
3 cups unroasted cashews
1 ½ cups white bread, crusts removed
3 large cloves of garlic
1 cup water or vegetable stock
¼ Tsp. nutmeg
2 Tbsp. lemon juice
salt and pepper to taste
For the Stuffing:
3 cups bread crumbs
¼ cup margarine
2 small onions, grated
1 cup celery, chopped
½ Tsp. each thyme and marjoram
3 Tbsp. parsley, chopped
- Preheat oven to 400°F and grease a 1-lb. loaf pan.
- Melt margarine in a medium-sized saucepan, add the onion and sauté until tender. Remove from heat.
- Grind the cashews in a food processor with the bread and garlic and add to the onion, together with the water or stock, salt, pepper, nutmeg, and lemon juice, to taste.
- In a separate bowl, mix all stuffing ingredients together.
- Put half the cashew mixture into the prepared pan, top with the stuffing, then spoon the rest of the nut mixture on top. Dot with margarine.
- Stand the pan in another pan to catch drippings and bake for about 30 minutes or until firm and lightly browned (cover the roast with foil if it gets too brown before then).
- Cool for a minute or two, then slip a knife around the sides and turn roast out onto serving platter.
- Garnish with fresh parsley.
Makes 8 Servings