For Rebecca, and anyone else who's looking for a cruelty-free Christmas lunch, here's the recipe for the White Nut Roast that I showed on my previous post.
This is a recipe from a British magazine from yonks ago that I have had in my messy recipe folder for many years. It's all in ounces/grams. Where I can, I'll estimate cups. Best to use the proper measuring equipment though!
1 onion, chopped
50g/2oz vegan margarine (Earth Balance Buttery Spread) [about 1/4 cup]
1 tblsp flour
1 tblsp chopped chives/green onions
300ml/0.5 pt soy milk [about one and a quarter cups]
250g/8oz mixed ground white nuts - for example, cashews, almonds, pine nuts ([about 1 cup]
100g/4oz fresh vegan breadcrumbs [about 1 cup]
salt and pepper
0.5 tsp ground nutmeg
Inner layer (stuffing):
100g/4oz vegan margarine, melted [about 1/2 a cup]
150g/6oz fresh vegan breadcrumbs [about one and a half cups]
4tblsp chopped parsley
1 bunch green onions, chopped, or 1 small onion
grated rind of 1/2 a lemon
Preheat oven to 190 C/375 F. Line a 2lb loaf tin with parchment paper. For the outer layer, fry onion in marg for a few minutes, add flour and chives, then stir in milk and heat until thickened. Remove from heat, add nuts and breadcrumbs. Season with salt, pepper and nutmeg. Set aside while preparing inner layer.
Mix together the remaining ingredients to make a "stuffing".
Now press the nut mixture into the bottom and up the sides of the loaf pan, place the stuffing mixture in the centre, and press down. Cover with oiled foil and cook for one and a quarter hours. Leave for 10 minutes, then turn out onto a plate and garnish.
I was able to use the oven to the max by baking the nut roast, stuffing, roast potatoes and apple pie at the same time.