Thanksgiving Nut Roast

I searched a long time for an alternative to the classic Thanksgiving and Christmas dinners. Last year I threw out the idea of Tofurkey and found a little gem on the Peta website. This recipe can be slightly time consuming as the roast has two parts: the roast itself plus a middle layer of stuffing. The stuffing also works really well on it’s own, so feel free to make extra!
Can you believe that this recipe has been around since 1994? I’ve changed it a little here, reducing the amount of fat from the original version. I think the nuts make this dish rich enough. The recipe freezes well, so if you can’t get through a whole pan you can divide it up into individual dinners and save for a day when you just don’t feel like cooking. Because of the slightly longer preparation time on this dish, rather than halving the recipe, I recommend this.

Serves: 8
Preparation Time: 1 hour
Cooking time: 35 minutes

The Roast:
two tablespoons oil or margarine
2 large onions, chopped fine
5 cloves (or an entire bulb) garlic, minced
2 cups raw cashews
1 cup raw hazelnuts
1 cup gluten free bread. (I used buckwheat bread in this case. There are several on the market available at the local grocer such as Donald’s Market)
3/4 cup soup stock
salt and pepper to taste
1/2 teaspoon nutmeg
2 tablespoons lemon juice

The Stuffing:
3 cups bread cubes, toasted
two tablespoons margarine, melted but not hot
1/2 to 3/4 cup finely-chopped onion
1 cup chopped celery
1/2 teaspoon thyme
1/2 teaspoon marjoram
1/2 teaspoon sage
3 tablespoons parsley, chopped
salt and pepper to taste:

  • the stuffing makes more than will fit in your pan, so I put the extra into a small oven safe container, cover with tinfoil and bake along side the nut loaf.

To make the roast, cook the onion and garlic in the oil or margarine 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, greased loaf pan (or line a regular loaf pan with parchment paper).

Mix together all the ingredients from the stuffing list.

Put the mixture on top of the stuff in the loaf pan (an equal amount to the bottom layer that is already in the pan). Add the rest of the first mixture on top of the stuffing so that there are three layers of food in the pan.

Bake at 400 degrees F for 35 minutes. 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.

I serve Nut Roast with roasted potatoes, roasted beets, brussel sprouts and mushroom gravy. Try your favourite traditional Thanksgiving side dishes with this main feature!

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