Prepare to revolutionize your plant-based cooking with a mouthwatering Cashew Nut Roast that's about to become the star of your dinner table! This isn't just another vegetarian dish - it's a flavor-packed, protein-rich masterpiece that will make even meat-lovers do a double-take. Imagine a golden, crispy exterior giving way to a tender, herb-infused interior that's both comforting and sophisticated. Whether you're a committed vegetarian or simply looking to add some exciting plant-based options to your culinary repertoire, this Cashew Nut Roast is your ticket to a truly memorable meal.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Vegetarian
Serves: 6 servings
Ingredients
- 200g cashew nuts
- 100g breadcrumbs
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, grated
- 2 tablespoons fresh herbs (thyme, parsley)
- 2 eggs
- Salt and pepper to taste
Instructions
- Preheat the oven to 180°C (350°F) and lightly grease a loaf pan with olive oil or line with parchment paper.
- Using a food processor, pulse the cashew nuts until they are finely ground but not turning into a paste. Transfer to a large mixing bowl.
- In a skillet, sauté the chopped onion and minced garlic in a little olive oil until soft and translucent, about 3-4 minutes.
- Add the grated carrot to the skillet and cook for an additional 2 minutes until slightly softened.
- Combine the sautéed vegetables with the ground cashew nuts in the mixing bowl.
- Add breadcrumbs, fresh chopped herbs (thyme and parsley), salt, and pepper to the mixture.
- Beat the eggs in a separate small bowl, then add to the nut mixture and mix thoroughly until all ingredients are well combined.
- Transfer the mixture to the prepared loaf pan, pressing down firmly and smoothing the top with a spatula.
- Cover the loaf pan with aluminum foil and bake in the preheated oven for 45 minutes.
- Remove the foil and continue baking for an additional 15 minutes until the top is golden brown and crisp.
- Remove from the oven and let the nut roast rest for 10 minutes before carefully turning out onto a serving plate.
- Slice and serve hot, accompanied by roasted vegetables or a fresh green salad.
Tips
- Nut Grinding Technique: When processing cashew nuts, pulse carefully to avoid turning them into a paste. You want a fine, even texture that will help bind the roast together.
- Moisture Balance: The eggs and sautéed vegetables are crucial for keeping the roast moist. Don't skip the sautéing step, as it helps develop deeper flavors.
- Herb Selection: While the recipe suggests thyme and parsley, feel free to experiment with other fresh herbs like rosemary or sage to customize the flavor profile.
- Even Cooking: Press the mixture firmly into the loaf pan to ensure uniform cooking and a compact texture.
- Resting is Key: Allow the nut roast to rest for 10 minutes after baking. This helps it set and makes it easier to slice cleanly.
- Serving Suggestions: Pair with roasted seasonal vegetables, cranberry sauce, or a rich vegetarian gravy to elevate the dish even further.
- Make-Ahead Friendly: You can prepare the mixture in advance and refrigerate, which can actually help the flavors meld together even more beautifully.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 15g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 85mg
