PETA's Guide to Compassionate Living

Cashew Nut Roast

Cider Mashed Sweet Potatoes

460 g vegan butter + more for topping 2 large onions, finely chopped 720 g raw cashews 180 g white bread, crusts removed 3 large cloves garlic 235 ml water or vegetable stock Salt and pepper, to taste Nutmeg, to taste

150 ml apple cider 5 large sweet potatoes, scrubbed but unpeeled 55 g vegan butter 2 Tbsp light brown sugar 1 ⁄ 2 tsp salt Lightly toasted chopped pecans or thinly sliced pineapple rings, for garnish

Boil the cider in a small saucepan over high heat until reduced by half, about 7 minutes. Set aside.

2 Tbsp lemon juice 750 g breadcrumbs 2 small onions, grated 1 ⁄ 2 tsp thyme 1 ⁄ 2 tsp marjoram 3 Tbsp chopped parsley

Bring a large pan of lightly salted water to a boil. Add the sweet potatoes and cook until tender, about 30 to 40 minutes. Drain well. Using a kitchen towel to protect your hands, peel the hot sweet potatoes. Return the potatoes to the warm pot, then add the cider, vegan butter, sugar, and salt and mash until well blended.

Preheat the oven to 200°C and line a greased loaf tin with a long strip of greased baking paper.

Garnish and serve hot. Makes 8 to 10 servings

Melt half the vegan butter in a medium-sized saucepan. Add the large onions and sauté until tender. Remove from the heat. Grind the cashews with the bread and garlic in a food processor and add to the onions. Add the water or vegetable stock, salt, pepper, nutmeg, and lemon juice and mix well. To make the stuffing, combine the breadcrumbs, small onions, thyme, marjoram, parsley, and remaining vegan butter in a large bowl. Place half the cashew mixture in the prepared tin and top with the stuffing. Spoon the rest of the nut mixture on top and dot with vegan butter. Place the tin on a larger tray to catch drippings and bake for 30 minutes, or until firm and lightly browned. (Cover with foil if the roast gets too brown before then.)

Cool for 1 to 2 minutes, then run a knife around the sides, turn the roast out, and strip off the paper.

Makes 8 servings