Nut Roast

1/2 C margarine
2 - large onions, chopped fine
5 - cloves garlic, minced
3 C raw cashews
1 1/2 C bread
1 C vegetable stock
0 - salt and pepper
1/2 t nutmeg
2 T lemon juice
3 C bread crumbs
1 C margarine
2 - small onions, chopped fine
1 C celery, chopped
1/2 t thyme
1/2 t marjoram
3 T parsley, chopped

Melt the margarine in a medium saucepan. Cook the onion and garlic in it until tender, and remove from the heat.

Chop the cashews by hand or in a food processor; cut up the bread as well. Add the cashews and bread to the onion, then add the vegetable stock, salt and pepper, nutmeg, and lemon juice.

Put half of this mixture into a small, greased loaf pan. Mix together all the ingredients from the bread crumbs on down. Put this mixture on top of the stuff in the loaf pan, and add the rest of the first mixture so that there are three layers of food in the pan.

Place the pan on a baking sheet and bake at 400º F for half an hour. The top should be browned. Let the roast cool for a few minutes, then turn the pan over and serve the roast on a plate.

From bigoven.com