Credit for this recipe must go to PETA (People for the Ethical Treatment of Animals), who published something very similar for Thanksgiving, 1994. There are many variations in many vegetarian cookbooks, and this version uses ideas from many recipes. Richer than a basted capon, tenderer than a roasted turkey, this dish will please anyone at your Thanksgiving or other holiday meal. This roast has two parts: the roast itself plus a middle layer of "stuffing." But if you make it right, everything kind of oozes together once its done, and the result is heavenly. Method: (From the first list:) Melt the margarine list in a medium saucepan. Cook the onion and garlic in it 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, non-stick loaf pan (or a greased loaf pan if a non-stick pan is unavailable). Mix together all the ingredients from the second list. Put the mixture on top of the stuff in the loaf pan, and add the rest of the first mixture so that there are three layers of food in the pan. Place the pan on a baking sheet or in a larger loaf pan (in case it overflows while cooking), and bake at 400 degrees F for half an hour. 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. Notes: The roast will take about an hour to prepare. The roast refrigerates well and can be frozen for a few months and microwaved back to life. As shown, recipe makes roughly six servings. Vegetable stock is often available in concentrate or as bouillon cubes, in health-food stores and in general grocery stores. If you really cant find it, use water, or even chicken stock if you dont usually eat a vegetarian diet. M. L. Grant. All material on this page is Copyright 1995 by M. L. Grant. Free redistribution and use permitted with this copyright notice and a reference to People for the Ethical Treatment of Animals (PETA)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (5962g)|
|Recipe Makes: 1|
|Calories from Fat: 8019 (44%)|
|Amt Per Serving||% DV|
|Total Fat 891g||1188 %|
|Saturated Fat 179.8g||899 %|
|Monounsaturated Fat 406.4g|
|Polyunsanturated Fat 260.8g|
|Cholesterol 25.2mg||8 %|
|Sodium 58969.7mg||2033 %|
|Potassium 9977.3mg||263 %|
|Total Carbohydrate 2125.1g||625 %|
|Dietary Fiber 165.5g||662 %|
|Sugars, other 1959.6g|
|Protein 454.3g||649 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 18130
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