Summary

Ingredients

• 115 g mararine, veetable
• 2 stalks celery, finely chopped
• 1 leek
• 350 ml water, hot
• 1 teaspoon yeast flakes
• 550 g cashew nuts, freshly round (coffee rinder)
• 2 tablespoon soy flour
• 2 teaspoons herbs, fresh, to taste
• 160 g white bread, crumbled
• Sea salt and pepper
• 6 slice / s bread (s), (wholemeal bread)
• 8 teaspoons sage, freshly chopped
• 1 large onion (s), finely chopped

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Instructions

1. Melt 30 g of margarine in a large saucepan. Fry the leek and celery briefly. Whisk the yeast flakes with the hot water (or vegetable stock, red wine, etc.) and add to the saucepan. Then mix in the soy flour, cashews, herbs and white bread crumbs. Season to taste with salt and pepper. When all the ingredients are well mixed, you can put the pot aside and let it cool down briefly.
2. Meanwhile, grease a loaf pan well.
3. Melt 85 g margarine in a small pan and fry the onion until soft. Crumble the whole wheat bread with your hands and add it to the pan. Mix well with sage and season with salt. The filling is done.
4. Now the roast is made: Pour half of the cashew mixture into the pan and press down well. Then spread the filling on top and press down well again. Finish the roast with the rest of the cashew mixture and press down well.
5. Now the roast can be put in the oven at 180 ° C (electric stove) for 40 minutes. Then carefully turn it out onto a plate and cut into thick slices.
6. Homemade dumplings, boiled potatoes, red cabbage, brown sauce and a nice red wine go well with this. You can also bake a couple of potato wedges with sage and onions. We had a perfect Christmas with this recipe and my skeptical husband was enthusiastic and convinced too.
7. If you don`t like cashews, you can also try other nuts, e.g. almonds or walnuts. The cashews make the dish creamier and taste like a roast.