2 cups untoasted, unsalted cashews
2 cups stuffing mix (the kind in the bag is vegetarian)
1/4 cup extra-virgin olive oil
1 medium white onion, sliced
4 cloves garlic, chopped
6 large fresh sage leaves
1/2 cup sliced mushrooms or 1/4 cup dried mushrooms, soaked until soft
1 medium boiled white potato, chopped into 1/2-inch pieces
2/3 cup strong vegetable broth or 2/3 cup water and 1 packet broth mix
Salt – to taste
Pepper – to taste
Preheat oven to 350 degrees F and oil a 9-inch loaf pan.
Grind the cashews in a food processor until they are very small pieces, but not completely ground. Add the stuffing and pulse a few times until the stuffing pieces are smaller.
Heat the olive oil on medium heat in a large sauté pan. Add the onion and garlic and cook until translucent. Add the sage leaves and the mushrooms and continue sauté until the mixture is very lightly browned. Add to the food processor mixture.
Add the potato and broth and process until integrated, but some texture remains. Stir in salt and pepper. Spoon into the loaf pan evenly and flatten the top of the mixture.
Bake for an hour. Let the roast sit in the pan for 20 – 30 minutes and then slice and serve.