Ingredients for Layered Cashew And Mushroom Nut Roast
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How to Make Layered Cashew And Mushroom Nut Roast
- Preheat oven to 350°F (175°C).
- Prepare the cashew base: In a food processor, combine 1 cup raw cashews, ½ cup vegetable broth, 2 tablespoons nutritional yeast, 1 tablespoon soy sauce, 1 teaspoon dried thyme, ½ teaspoon dried sage, and ½ teaspoon salt. Process until a smooth paste forms.
- Sauté the mushrooms: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 pound cremini mushrooms, sliced, and sauté for 5-7 minutes until softened. Add 1 small onion, chopped, and cook for another 3-5 minutes until softened. Stir in 1 cup chopped walnuts or pecans.
- Assemble the roast: In a greased 9x13 inch baking dish, spread half of the cashew base. Layer the sautéed mushroom mixture evenly over the cashew base. Top with the remaining cashew base and spread evenly.
- Bake: Bake for 90-105 minutes, or until golden brown and heated through. Let stand for 10-15 minutes before slicing and serving. Serve with our vegetarian gravy (recipe #243433).
- Optional: Garnish with fresh parsley or thyme before serving.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
16g
Fat
31g
Carbs
9g
