I just asked for @PTree15 s recipe in the what did you cook thread!
This is from PTree-
Vegan Nut Roast
- Serves 6
- 4 TBSP nondairy butter or olive oil
- 1 large onion, peeled and sliced
- And a leek (white part)
- 1¾ cups unroasted cashew nuts ( I use mixed nuts including pecans, hazelnuts, walnuts and almonds. I also leave some of them in halves and quarters.)
- 4 oz white bread, crusts removed ( I use granary wholewheat)
- 2 large cloves garlic
- 7 fluid oz water or light vegetable stock (never add all the stock in one go. Add slowly and adjust. I also add a tsp of Marmite - yeast extract. I use less stock than stated.
- Sea salt
- Freshly ground black pepper
- Grated nutmeg
- A pinch of sage
- A pinch of cayenne pepper
- 1 TBSP lemon juice
- 1 quantity herb stuffing (I omit this part)
- Pureed chickpeas
Set the oven to 400. Prepare a 1-lb. loaf tin. Put a long strip of nonstick paper across the bottom and up the two narrow sides, then use some of the butter to grease the pan and paper well.
Melt most of the remaining butter in a medium-sized saucepan, add the onion and fry for about 10 minutes until tender but not browned. Remove from the heat.
Grind the cashew nuts in a food processor with the bread and garlic, then add to the onion together with the water or stock, salt, pepper, grated nutmeg and lemon juice to taste. Put half the cashew nut mixture into the prepared pan, top with the herb stuffing, then spoon the rest of the nut mixture on top. Dot with the remaining butter. Stand the pan in another pan to catch any butter oozing out, then 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 in the pan, then slip a knife around the sides, turn the nut roast out and strip off the paper. Garnish with sprigs of parsley and small slices of lemon, and surround with roast potatoes, if you're serving them.
NOTES:
I omit the herb stuffing. I use a mixture of nuts ; cashews, hazelnuts, almonds, walnuts and pecans. I also add extra ground almonds to the bread (granary whole wheat) crumbs. I also add extra onion powder and puréed chick peas to bind plus a teaspoon of lemon
So, as you can see, i'm stuffing my face with kapusta (mostly) for the 2nd day in a row.
I think i have one more, unopened jar of that Polish beet horseradish. I'm happy that, after the two batches of my epic mesivo, there was still some cabbage left (it was a huuuuge head). Mom took some of it either and made a soup for herself. The saddest thing about her soup is that she put chicken into it! 
At least, i'm glad i persuaded her not to add chicken broth into that soup (i had to read her an "express-lecture" about the sh*t that one gets with any animal broth). Brrrrrr...
But she listened... That's good...
