Home | Veggie Table - Show #25

Veggie Table - Show #25

Carrot & Cashew Nut Roast

• 1 -- Medium onion, chopped
• 1-2 -- Cloves garlic, crushed
• 1 tbsp (15 mL) -- Olive oil or sunflower oil
• 2 cups (500 mL) -- Carrots, cooked and mashed
• 2 cups (500 mL) -- Cashew nuts, ground
• 1 cup (250 mL) -- Whole wheat bread crumbs
• 1 tbsp (15 mL) -- Light tahini (sesame paste)
• 1 ½ tsp (7 mL) -- Caraway seeds
• 1 tsp (5 mL) -- Yeast extract
• ½ -- Lemon, squeezed
• 1/3 cup (85 mL) -- Stock from carrots or water
• To taste... -- Salt and fresh pepper

Fry the onion and garlic in the oil until soft. Mix together will all the other ingredients and place the mixture in a greased loaf pan. Cover with foil and bake at 350 degrees F for one hour. Remove the foil and bake for a further 10 minutes. Leave to stand in the baking pan for at least 10 minutes before turning out.