Ingredients
1 packet Cashew Nut Roast Mix
½pt/300ml water
1tbsp/15ml soya sauce
½pt/300ml white wine
1tsp mustard
½ onion, finely chopped
3oz/75g mushrooms, chopped
½ packet sage and onion stuffing mix
1tbsp/15ml olive oil
8oz/225g vegetarian Cheddar cheese, grated (optional)
Method 1. In
a large mixing bowl, combine the water and the nut roast mix, then add
the soya sauce, white wine and mustard.
Meanwhile, sweat the onions and mushrooms under a warm grill.
Add to the mix with the sage and onion stuffing. Mix well.
2. Let the mixture sit for around 20 minutes, and then
place on a large sheet of baking foil.
Drizzle the olive oil over the top, and then wrap the foil around
the roast mixture and place in a pre heated oven at 200°C/400°F/Gas
Mark 6 for around an hour.
If you want to give it even more bite, you can place half the mixture in a
layer on the silver foil, then add the cheese, and top with the remaining nut
roast mixture.
3. Serve
hot with Margi's favourite veg: sprouts, carrots, turnips,
fresh peas and roasted Maris Piper potatoes 'cos
they're lovely and fluffy.
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