Recipes

(Recipe) Carrot and Cashew Nut Roast

15
dec

As the holiday season approaches, it’s time to think about delightful and unique dishes that can be the star of your festive table. Whether you’re hosting a big family dinner or a cozy gathering, this Carrot and Cashew Nut Roast is a recipe that promises to impress. Perfect for vegans and loved by all, this savory, moist, and moreish dish is far from boring and will make everyone ask for seconds!

Originally from Thinlyspread.co.uk, this recipe transforms simple ingredients into a mouthwatering centerpiece. Imagine the joy and surprise when your guests see a Christmas tree-shaped roast! But don’t worry, if fancy shapes aren’t your thing, this roast is just as delicious made in a regular loaf tin. It’s all about the rich flavors and the joy of sharing a homemade meal.

Despite the lengthy list of ingredients and steps, don’t be intimidated. The process is straightforward, and the result is a nut roast bursting with flavor. It’s a playful and creative dish that you can shape into a Christmas tree for an extra wow factor. So, let’s dive into this festive culinary adventure!

Cashew Nut Roast – Vegan Christmas Dinner

Don’t be put off by the long list of ingredients and instructions, it really is a very simple nut roast which packs a big punch of flavour.

Once you’ve gathered your ingredients together the making is very easy and that list of instructions is only long because I made the shape complicated!

You can just bung it all in one tin and you’re good to go but why wouldn’t you make it into a Christmas tree shape if you can?!

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)

Equipment

1x 18cm (7″) 1x 14cm (5″) and 1x 9cm (3″) Brioche Tins (or one 900g/2lb loaf tin)

Instructions

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!