Cashew Nut Roast With Sage And Onion Stuffing

Ingredients:

A sixth of a cup/30g/1oz of vegan margarine
1 medium onion, finely chopped
1 and a half cups of hot water
1 teaspoon of yeast extract (marmite, vegemite or your favourite vecon stock etc.)
3 cups/550g/16oz of ground cashew nuts (or other nuts of your choice - almonds work well too)
2 Tablespoons of soya flour
2 teaspoons of fresh herbs - winter savoury is great (if using dried 1 teaspoon)
3 cups/160g/6oz of white bread crumbs
seasalt and pepper to taste
sage and onion stuffing

Method:

Melt the margarine (in a large pan for mixing).
Cook the onion in it for a few minutes.
Mix the yeast extract into the hot water (alternatively you could use any stock you like).
Add this to the onion.
Stir in the soya flour, nuts, herbs, breadcrumbs and salt and pepper and mix well.
Allow to cool slightly while you grease a loaf tin.
Place half the nut roast mixture in the tin and press down well.
Then add the sage and onion stuffing (pressing down well again).
Place the rest of the nut roast mixture on top.
Bake in the oven for about 40 minutes at 180/360.
Turn out of the tin and slice.

Serving suggestions:
Nice served with all the traditional trimmings.

Variations:
You can substitute wine (red or white) or soya milk for the water and yeast extract.
The sage and onion stuffing is optional - it works just as well without it and might actually slice up easier! A layer of sliced mushrooms and garlic is an alternative to the stuffing.