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“This recipe was one of the Thanksgiving recipes featured in our October/November 2007 newsletter. It was adapted from a recipe from PeTA and was found at http://www.boutell.com/vegetarian/thanksgiving.html.”
READY IN:
1hr
SERVES:
6
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

Directions

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

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