Cashew Nut Roast with Herb
								Stuffing 

From PETA's web site
							 www.vegcooking.com

Makes
							 8 Servings 

1 cup margarine 
2 large onions, finely chopped 
3
							 cups unroasted cashews 
1 1/2 cups white bread, crusts removed 
3 large
							 cloves of garlic 
1 cup water or vegetable stock 
salt and pepper
							 
nutmeg 
2 Tbsp. lemon juice 

Stuffing
 3 cups bread crumbs
							 
1 cup margarine 
2 small onions, grated 
1/2 Tsp. each thyme and
							 majoram 
3 Tbsp. parsley, chopped

 Preheat oven to 400°F and line
							 a greased 1-lb. loaf pan with a long strip of greased nonstick paper. Melt
							 margarine in a medium-sized saucepan, add the onion and sauté until
							 tender. Remove from heat. Grind the cashews in a food processor with the bread
							 and garlic and add to the onion, together with the water or stock, salt,
							 pepper, nutmeg, and lemon juice, to taste.

 Mix all stuffing ingredients
							 together.

 Put half the cashew mixture into the prepared pan, top with
							 the stuffing, then spoon the rest of the nut mixture on top. Dot with
							 margarine.

Stand the pan in another pan to catch drippings and bake for
							 about 30 minutes or until firm and lightly browned (cover the roast with foil
							 if it gets too brown before then). 

Cool for a minute or two, then slip
							 a knife around the sides, turn roast out, and strip off the paper.