Chloe Coscarelli’s Holiday Cashew Nut Roast with Country Gravy

3.0 (55 reviews)

Chloe Coscarelli’s Holiday Cashew Nut Roast with Country Gravy



For the Cashew Nut Roast:

  • 3 Tbsp. olive oil plus more for greasing and drizzling
  • 1 onion, diced
  • 1 carrot, diced
  • 1 cup diced celery
  • 1/4 cup cashews
  • 1/2 tsp. sea salt
  • 1/2 tsp. black pepper
  • 4 cloves garlic, minced
  • 1 tsp. dried rosemary
  • 1 tsp. dried thyme
  • 1/2 tsp. onion powder
  • 1 8-oz. pkg. tempeh, crumbled
  • 2 1/2 cups mixed mushrooms
  • 1/4 cup tamari
  • 2 Tbsp. maple syrup
  • 3/4 cup cooked brown rice
  • 1/2 cup breadcrumbs
  • 1/2 cup vegetable broth

For the Country Gravy:

  • 2 Tbsp. olive oil
  • 1 onion, roughly chopped
  • 1/4 cup nutritional yeast flakes
  • 1/4 cup all-purpose flour
  • 2 cups vegetable broth or water
  • 1 Tbsp. tamari
  • 1 clove garlic, minced
  • 1 tsp. dried rosemary
  • Sea salt, to taste
  • Black pepper, to taste


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.

Makes 6 to 8 servings

Make-ahead tip: The roast can be prepped in advance and stored, unbaked and covered with plastic, in the refrigerator for up to two days. Bake directly from the refrigerator.

Make it gluten-free: Use gluten-free tamari, breadcrumbs, broth, and flour.

Adapted and published by permission of Chloe Coscarelli

Rated 3.0/5 based on 55 reviews

Get PETA Updates

Stay up to date on the latest vegan trends and get breaking animal rights news delivered straight to your inbox!

By submitting this form, you’re acknowledging that you have read and agree to our privacy policy and agree to receive e-mails from us.

 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind