Chloe Coscarelli’s Holiday Cashew Nut Roast with Country Gravy

Directions

• For the Cashew Nut Roast:
• Preheat the oven to 400°F. Lightly grease an 8-inch-square baking dish with olive oil.
• In a large skillet, heat 2 tablespoonfuls of the olive oil over medium-high heat. Add the onion, carrot, celery, cashews, salt, and pepper. Cook for about 10 minutes, or until nicely browned. Add the garlic, rosemary, thyme, and onion powder and cook for about 1 minute more, until fragrant.
• Transfer to a food processor and pulse until just combined then transfer to a large bowl.
• Meanwhile, heat the remaining olive oil in the same skillet over medium-high heat. Add the tempeh and mushrooms and cook for about 6 to 8 minutes, until softened and lightly browned. Add the tamari and maple syrup and let simmer over medium-low heat for about 5 minutes.
• Add the tempeh mixture to the large bowl, followed by the brown rice, breadcrumbs, and broth. Let sit until cool to the touch then mix until well combined. Taste and adjust the seasonings, as desired.
• Press into the prepared baking dish. Lightly brush or drizzle with olive oil and bake for about 15 minutes, or until nicely browned.
• For the Country Gravy:
• In a medium saucepan, heat the olive oil over medium-high heat. Add the onion and cook, stirring occasionally, for 5 to 7 minutes, until softened. Add the nutritional yeast and flour and cook, stirring continuously, for about 1 minute. Add the broth or water, tamari, garlic, and rosemary and stir to combine. Cook for about 3 minutes more, until the mixture is very thick. Remove from the heat and allow to cool slightly.
• Transfer to a blender or food processor and purée until smooth. Return to the pot and season with the salt and pepper. Keep warm over low heat until ready to serve. If the gravy gets too thick, add a little more broth or water.