Vegan Nut Roast & Stuffing - cooking recipe

Ingredients

The roast
2 tablespoons oil or 2 tablespoons margarine
2 large onions, chopped fine
5 garlic cloves, minced
3 cups raw cashews
1 1/2 cups bread
1 cup stock or 1 cup water
salt, to taste
pepper, to taste
1/2 teaspoon nutmeg
2 tablespoons lemon juice
The stuffing
3 cups bread cubes, toasted
2 tablespoons margarine, melted (but not hot)
1/2 - 3/4 cup finely chopped onion
1 cup chopped celery
1/2 teaspoon thyme
1/2 teaspoon marjoram
1/2 teaspoon sage
3 tablespoons fresh parsley, chopped

Preparation

For the roast: Cook the onion and garlic in the oil until tender and remove from heat.
Chop the cashews and cut up the bread.
Add cashews and bread to the onion, then add remaining ingredients.
Add half of mixture to a small loaf pan (add parchment paper if not non-stick).
For the stuffing: Mix all ingredients.
Add the stuffing to the loaf pan.
Top with remaining roast.
Place the pan on a baking sheet and bake at 400 for 30 minutes or until the top has browned.
Let cool for a few minutes, then turn out.
The roast refrigerates well and can be frozen for a few months and microwaved.