Find VRC | veganrecipeclub.org.uk on TwitterFind VRC | veganrecipeclub.org.uk on FacebookFind VRC | veganrecipeclub.org.uk on InstagramFind VRC | veganrecipeclub.org.uk on YouTube

All recipes are deliciously vegan.

Cashew Nut Roast with a Choice of Two Stuffings & Red Wine Gravy

kid friendly
cheap as chickpeas
freezable
3 spoon difficulty rating

20-30 minutes preparation plus 40 mins cooking time

Serves: 6-8

Cashew Nut Roast with a Choice of Two Stuffings & Red Wine Gravy

There’s something about a big roast dinner - and you don’t have to give that up when you go veggie or vegan. I cook this most Christmases and everyone loves it, including the meat-eaters! But it’s far too nice to limit to once a year. Serve with roast potatoes, mixed vegetables such as carrots, broccoli and sprouts - and gallons of gravy.

Top tips:

  1. Save yourself time by making it the day before you want it then just re-heat in the oven covered with foil.  
  2. Instead of one big roast, try making individual roasts from the mixture. Put them in muffin cases or just add straight into the holes of non-stick muffin tins. They look cute, keep their shape better (no slicing) and don't take so long to cook. The individual roasts can also be served as a kind of posh side, with roasted squash and peppers, say... and a different sauce, eg roasted tomato and red wine. The individual roasts freeze well, as does the gravy.

Freezable
Mini roasts OR individual slices freeze well, as does the gravy.

Budget
Mixed nuts work well and are cheaper but try and get unsalted. Otherwise, buy budget mixed nuts and wash off the salt . Or try hazelnuts or brazils instead of cashews.

Egg replacer for the nut roast 
Flax meal (Harvest Morn Golden milled linseed) can be bought cheaply from Aldi - and there are other brands.  This makes a 'flax egg' mixture when mixed with warm water. If you have an electric grinder, blitz the linseeds/flax seeds yourself - much cheaper. Store in the fridge.


Ingredients: 


  • Oil spray or 1 tbsp olive oil
  • 1 medium leek, finely chopped
  • 2 sticks celery, finely chopped
  • 1 tbsp soya sauce
  • 2 tbsp vegan margarine, eg Pure, Suma or Biona OR about 1½ tbsp extra oil
  • 225ml/8fl oz hot water + 1 tsp yeast extract (marmite, vegemite etc.) OR use same amount of strong stock or miso and water
  • 100g/just under a cup of flax meal (ground linseeds) mixed with some of the hot water/marmite mixture
  • 550g/16oz cashew nuts - pulse them in a food processor but not too fine. Leave some texture
  • 2 tsp fresh herbs or 1 tsp dried
  • 160g/6oz white bread crumbs
  • Sea salt and pepper to taste

Filling: choose from one of these
Mushroom & Garlic

  • 1 dsp olive oil (2 tsp)
  • 450g/1lb mushrooms, sliced medium
  • 2 cloves garlic
  • 1 dsp soya sauce - tamari

OR
Smoked Tofu & Roasted Red Pepper

  • 1 pack smoked tofu, mashed roughly
  • 1/2 large jar roasted red peppers, sliced fine
  • 1 tsp soya sauce

 

Red Wine & Onion Gravy

  • 2 tbsp miso
  • 2 tbsp hot water
  • 2 shallots or 1/4 red onion, finely chopped
  • 1 tbsp olive oil
  • 2 rounded tbsp wholemeal flour
  • 240ml/9fl oz vegan stock, eg Green Oxo or Marigold red or purple tub
  • 240ml/9fl oz red wine *
  • Salt and pepper to taste
  • *Vegan wine: Viva!'s wine club is a good bet! The Co-op also labels its own wines as appropriate, so check the back of bottles. Otherwise try the mighty  www.barnivore.com/ which lists just about every vegan booze imaginable

Method: 

1. Melt the margarine or oil in a large saucepan and cook the celery and leek in it for a few minutes.

2. Preheat oven to 180°C/360°F/Gas Mark 4.

3. Meanwhile, make the filling of your choice. If you're making individual roasts just add it into the main mixture. Otherrwise set aside.
- Mushroom: cook garlic in olive oil until golden. Add mushrooms and cook for a few minutes. Add soya sauce. Let this cook gently, then drain off any liquid that’s left and reserve for gravy. Put mushroom garlic mix aside.
- Smoked tofu: mix mashed tofu with red pepper pieces and soya sauce. Set aside.

4. Make the roast. Mix the yeast extract into the hot water (alternatively you could use any stock you like) and add this to the leek and celery.

5. Stir in the  flax 'egg', nuts, herbs, breadcrumbs and salt and pepper and mix well. Let the mixture cool slightly while you grease a loaf tin.

6. To make a big roast: place half the nut roast mixture in the tin and press down well - then add the mushroom and garlic stuffing (pressing down well again) and place the rest of the nut roast mixture on top. Bake in the oven for about 40 minutes and allow to sit for a few minutes, covered. Turn it carefully out of the tin and slice. If making individual roasts, divide it into 6-8 portions. Place each portion in a well-greased non-stick large muffin hole or muffin case. Bake for 25-30 minutes, use a cocktail stick or sharp knife to check they are cooked through and hot in the middle and return to oven if not. If they're not quite cooked in the centre but are getting brown on the top,cover with foil or baking parchment for the remainder of cooking time.

7. While the roast is baking, make the gravy. In a small bowl, mix miso and hot water and mix well. Set aside.

8. In a large saucepan on medium-high heat, sauté shallots/onion in oil until translucent. Add flour and mix well; this will become pasty and dry.

9. Slowly start adding stock while stirring continually. Add a little bit at a time until everything becomes well mixed and there are no lumps. Use a balloon whisk to get rid of floury lumps if necessary. Add the wine now too. Lower heat to medium-low and simmer until sauce is thickened, stirring often.

10. Stir in miso, taste and season with salt and black pepper if necessary. Keep warm until ready to serve with the roast.

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 23 of 23
Pumpkin, Blue 'Cheese' & Walnut Pizza
A delicious way to use up pumpkin after Halloween. Enjoy this unusual twist on a classic dish :)See recipe »
Cherry & Almond Chocolate Brownies
These brownies are rich, moist, chocolatey and delicious! One of the Viva! staff said they were the best brownies they'd...See recipe »
Creamy Cashew & Tofu Curry
This is a lovely rich and creamy curry, full of flavour and protein. It's easy to make and could be...See recipe »
Potatas Bravas
This classic Spanish tapas dish is soo delicious and easy too! Serve it with a green salad and it feels...See recipe »
Coffee-poached Figs with Orange & Hazelnuts
Taken from 15 Minute Vegan: On a Budget by Katy Beskow (Quadrille £15) Photography ©Dan Jones 'This is one of...See recipe »
Root Vegetable Bhuna
Taken from 15 Minute Vegan: On a Budget by Katy Beskow (Quadrille £15) Photography ©Dan Jones I always roast up...See recipe »
Cinnamon, Vanilla & Peanut Butter Popcorn
Oh wow we love this popcorn... it's so addictive so watch out!See recipe »
Chocolate Mug Cake
If you've never made a mug cake before then you'll be blown away with how well it works and how...See recipe »
Quick Banana Fritters
This recipe is so quick and easy but creates a really tasty, indulgent sweet treat!See recipe »
Simple Chilli
This is a great one for making at the start of the week and freezing for quick meals!See recipe »
One Pot Pad Thai
One pot, lots of yummy ingredients, ready in 10 minutes... need we say more!?See recipe »
Overnight Oats
A very quick, healthy and hearty breakfast which can be made the night before. Get creative with the flavours and...See recipe »
White Wine Lentils with Roasted Cherry Tomatoes & 'Crème Fraîche'
These are not just any old lentils... this is a truly delicious dish and a complete meal in itself, inspired...See recipe »
Butternut Squash Risotto
This is comfort food at its best! Sweet, caramelised butternut squash, white wine and sage create the perfect, indulgent dish :)See recipe »
Spinach & 'Feta' Filo Triangles
These little triangles of crunchy deliciousness never disappoint and they are a lot easier to make than they look. The...See recipe »
Sweet Potato & Artichoke Salad with Basil Oil
This salad is absolutely packed with flavour from the sweetness of the sweet potato and the saltiness of the grilled...See recipe »
Avocado Wings with Ranch Dip
These wings are a signature dish down at MNB and have been featured on our menu from day one. The...See recipe »
Fruity FroYo
This is a fresh, zingy and healthy dessert which can be made in just 5 minutes!See recipe »
Fast & Healthy Burgers
Quick, healthy and very tasty... perfect for a hearty meal on the go!See recipe »
Vegetable Paella
This paella dish is colourful and hearty with an incredible combination of flavours. It has a bit of everything you...See recipe »
Vegan White Chocolate & Raspberry Baked Cheesecake
This is a truly indulgent, decadent cake which goes down an absolute treat with all who receive it! All the...See recipe »
Yuzu Chocolate Cake
Yuzu is a Japanese citrus fruit with a lemony-orange flavour that’s very popular in Japan and goes well with sweet...See recipe »
Roasted Tofu & Sweet Potato Rendang Curry
A firm favourite at all our vegan supper clubs. You will struggle not to eat this as you go along...See recipe »