Ready in 1 hour
Try this Brazil and Cashew Nut Roast with Chestnut Stuffing recipe, or contribute your own. "Vegan" and "Main dishes" are two of the tags cooks chose for Brazil and Cashew Nut Roast with Chestnut Stuffing.
"Have this every year - though it is too sweet with chestnut puree so we skip that "- Hminney
Top-ranked recipe named "Brazil and Cashew Nut Roast with Chestnut Stuffing"
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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip