Best Carrot And Cashew Nut Roast Recipes

CARROT AND CASHEW NUT ROAST

Carrot and Cashew Nut Roast image

A delicious savoury vegan Christmas roast, served in the shape of a Christmas Tree!

Provided by Chris Mosler | Thinly Spread

Time 1h30m

Number Of Ingredients 18

Ingredients

vegan butter for greasing
450 g carrots, peeled and chopped
1 tbsp sunflower oil
1 medium onion, peeled and chopped
2 cloves garlic, peeled and chopped
225 g cashew nuts, ground
125 g breadcrumbs
1 tbsp stock (use some of the carrot cooking water) or water
1/2 tsp dried sage
1/2 tsp dried thyme
1/2 tsp dried marjoram
1/4 tsp dried rosemary
1/8 tsp ground nutmeg
1 tsp ground black pepper
2 tbsp tahini (sesame paste)
1 tsp Marmite yeast extract
1 tbsp soya sauce
fresh herbs (rosemary, thyme and parsley work well) and fresh cranberries plus a Christmas star to decorate (all optional)

Steps:

Preheat your oven to 180C/350F
Thoroughly grease your brioche tins or your loaf pan.
Boil or steam the carrots until soft, drain and mash.
Fry the onion gently in the oil until soft, add the garlic and fry gently for a further minute.
Mix together with all the other ingredients and spoon into your prepared tin/s. Push it into all the corners and level the tops.
Cover with foil and roast in your preheated oven. If you are presenting your roast as a Christmas tree follow these timings:*Remove foil from small roast after 30 minutes and roast it for another 10 mins. Remove from oven and cool in the tin for 10 minutes before carefully turning out.*Remove foil from medium roast when you take the small one out. Roast for another 10 minutes. Remove from oven and cool in the tin for 10 minutes before carefully turning out.*Remove foil from large roast when you take the medium roast out. Roast for another 10 minutes. Remove from oven and cool in the tin for 10 minutes before carefully turning out.
Place the large roast on your serving plate with the medium one on top of it and the little one perched atop the whole construction!
If you are cooking your roast in one tin cover it with foil and bake in your preheated oven for 1 hour, remove the foil and roast for a further 10 minutes. Leave to cool in the tin for 15 minutes before turning out.
Serve hot or at room temperature, decorated with sprigs of thyme or rosemary, maybe a cranberry or two!

Nutrition Facts : Carbohydrate 37 g, Protein 12 g, Fat 23 g, SaturatedFat 4 g, Sodium 414 mg, Fiber 5 g, Sugar 8 g, Calories 389 kcal, ServingSize 1 serving

CARROT AND CASHEW NUT ROAST

Carrot and Cashew Nut Roast image

Doesn't sound like much, but it's tasty. Modified from Classic Vegetarian Cuisine by Rosemary Moon. I steam the carrots in the microwave.

Provided by Podkayne

Categories Vegan

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 medium onions, chopped
2 garlic cloves, chopped
1 tablespoon olive oil
4 medium carrots, cooked. (Retain cooking water.)
1 1/2 cups cashew nuts
2 cups whole wheat bread crumbs (vegan if desired)
1 tablespoon tahini
1 1/2 teaspoons caraway seeds
1 tablespoon tamari or 1 tablespoon other soy sauce
1/2 lemon, juice of (or 2 tablespoons red wine vinegar)
5 tablespoons water (from carrots if you kept it.)
salt & freshly ground black pepper

Steps:

Preheat oven to 350.
In a food processor, process cashews until they are ground into small pieces (the size of lentils or smaller). Add the cooked carrots, and process until the carrots are in similarly sized pieces (or fall apart, if they've been cooked soft).
Sweat onion and garlic in oil until soft.
In a large bowl, mix all ingredients and add salt and pepper to taste. The mixture should come together into a mass when pressed.
Press firmly into a greased 6 1/2 " x 3 3/4" x 3-inch loaf pan and cover with foil.
Bake 1 hour.
Remove foil and bake 10 min more.
Rest 10 minutes in the pan before unmolding.

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