Carrot and Cashew Nut Roast
Bursting with wholesome flavors and a deliciously hearty texture, this Carrot and Cashew Nut Roast is a satisfying vegetarian centerpiece perfect for holidays or weeknight dinners. Packed with grated carrots, toasted cashews, and savory hints of cheddar cheese, this nut roast combines fresh vegetables, aromatic herbs, and a hint of crunch for the ultimate plant-based comfort food. A simple blend of breadcrumbs, eggs, and vegetable stock binds everything together, while dried thyme and oregano add a fragrant touch. Baked to golden perfection, this all-in-one dish pairs beautifully with a rich gravy, roasted veggies, or a crisp salad. With just 20 minutes of prep time and 6 generous servings, it’s both an easy and impressive dish to share with family and friends.
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Recipe Information
Ingredients
- 300 grams Carrots
- 150 grams Cashew nuts
- 1 medium Onion
- 2 cloves Garlic cloves
- 100 grams Breadcrumbs
- 100 grams Cheddar cheese
- 2 large Eggs
- 2 tablespoons Olive oil
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 60 milliliters Vegetable stock
Instructions
Preheat your oven to 180°C (356°F) and grease a medium-sized loaf tin or line it with parchment paper.
Peel and finely grate the carrots. Set them aside.
Toast the cashew nuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until lightly golden. Let them cool, then roughly chop or pulse in a food processor.
Peel and finely dice the onion, and mince the garlic cloves.
Heat the olive oil in a large skillet over medium heat. Sauté the onions for 4-5 minutes until soft and translucent. Add the garlic and cook for another 1 minute, stirring frequently.
In a large bowl, combine the grated carrots, chopped cashew nuts, sautéed onion and garlic, breadcrumbs, grated cheddar cheese, dried thyme, and dried oregano. Mix well.
Beat the eggs in a separate bowl, then add them to the vegetable and cashew mixture. Stir well to combine.
Pour the vegetable stock into the mixture a little at a time, mixing thoroughly. You’re aiming for a moist but not overly wet consistency.
Season with salt and black pepper to taste, and stir one final time.
Spoon the mixture into the prepared loaf tin, pressing it down firmly with the back of a spoon to create an even surface.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and firm to the touch.
Allow the nut roast to cool in the tin for 10 minutes before carefully turning it out onto a serving plate.
Slice and serve warm as a main or side dish. Pair with gravy, roasted vegetables, or a fresh salad for a complete meal.
Nutrition Facts
Calories |
2233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.3 g | 179% | |
| Saturated Fat | 36.4 g | 182% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 4960 mg | 216% | |
| Total Carbohydrate | 189.9 g | 69% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 37.4 g | ||
| Protein | 74.2 g | 148% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 702 mg | 54% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 2601 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
