Vegan (Strict Vegetarian) Nut Roast à la PeTA Ingredients Credit for this recipe must go to PeTA (People for the Ethical Treatment of Animals),. This roast has two parts: the roast itself plus a middle layer of "stuffing." But if you make it right, everything kind of oozes together once it's done, and the result is heavenly. Ingredients: The roast: * two tablespoons oil or margarine * 2 large onions, chopped fine * 5 cloves (or an entire bulb) garlic, minced * 3 cups raw cashews * 1 1/2 cups bread * 1 cup soup stock (or water) * salt and pepper * 1/2 teaspoon nutmeg * 2 tablespoons lemon juice The "stuffing": * 3 cups bread cubes, toasted * two tablespoons margarine, melted but not hot * 1/2 to 3/4 cup finely-chopped onion * 1 cup chopped celery * 1/2 teaspoon thyme * 1/2 teaspoon marjoram * 1/2 teaspoon sage * 3 tablespoons parsley, chopped * salt to taste Tofu "Turkey" with Stuffing Turkey: * 5 pounds of firm tofu * 1 pound of tofu for the "drumsticks" - optional Stuffing: * 2 tablespoons toasted sesame oil * 1 large onion, chopped fine * 1 and 1/3 cup celery, diced (about 4 stalks) * 1 cup mushrooms, finely chopped * 3 to 4 cloves garlic, minced * 1/4 cup sage (may use 1/8) * 2 teaspoons marjoram * 2 teaspoons thyme * 1 teaspoon winter or summer savory * salt and pepper to taste * 1 teaspoon rosemary * 2 teaspoons celery seed * 1/4 cup soy sauce or tamari * 3 cups Pepperidge Farm Herb Stuffing Basting mixture: * 1/2 cup toasted sesame oil * 1/4 to 1/3 cup soy sauce or tamari * 2 tablespoons miso * 2 tablespoons orange juice * 1 teaspoon vegan mustard of choice Directions: Mash tofu or mix well with hands. Be sure that all of the lumps are out. Line a 12" colander with wet cheesecloth over lapping the sides. Add the mashed tofu to the cloth covered colander, press down and cover with the overlapping sides. Place the whole thing in a large bowl. Cover the cheesecloth with a plate that fits inside the colander and place a 5 pound weight on the plate. Refrigerate and let sit for 2 to 3 hours. When time is up, start the stuffing. Saute' the onions, celery and mushrooms in the 2 tablesoons sesame oil. When soft, add the garlic and all the rest of the stuffing ingredients, except stuffing, mixing well. Stir and cook for 5 minutes. Add herb stuffing and mix well. Remove tofu from fridge and take off weight, plate and top of cheesecloth. Hollow out tofu to within 1 inch of the sides and bottom, placing the tofu in a bowl. Place the stuffing inside the shell and pack in firmly. Cover with the remaining tofu and pat down firmly. Turn stuffed tofu onto a greased baking sheet, flat side down. Gently press on sides of "turkey" to achieve a more oval shape. If desired at this point, you may mold "drumsticks" out of one pound of tofu, and place on each side of the "turkey". Mix up the basting mixture and baste tofu "turkey" with half of it. Cover the "turkey" with foil, and bake at 400 degrees for about 1 hour. Remove foil, baste with all the remaining mixture except a few tablespoons and return to oven for 1 hour more, or until the "turkey" is golden. Remove from oven and use rest of basting mix. Using at least 2 large spatulars, move to a large plate. Serve with the gravy of your choice, if you wish, and cranberry sauce. . Procedure Method: (From the first list Cook the onion and garlic in the oil or margarine 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, non-stick loaf pan (or line a regular loaf pan with parchment paper if a non-stick pan is unavailable). Mix together all the ingredients from the second list. Put the 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 or in a larger loaf pan (in case it overflows while cooking), and bake at 400 degrees 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 (or simply serve it out of the pan). Serve with gravy if desired, keeping in mind that it is a very rich dish. Notes: The roast will take about an hour to prepare. The stuffing works well on its own -- and I often make extra! The roast refrigerates well and can be frozen for a few months and microwaved back to life.