Holiday Cashew Nut Roast


With a taste reminiscent of stuffing, this is perfect for a holiday buffet. Layered eggplant adds a contrasting texture to the nuts and elevates this hearty casserole to an eye-popping entrée. Serve with cranberry sauce and gravy for a traditional experience.

  • 8Servings


  • 2 medium-sized eggplants, sliced
  • 6 Tbs. olive oil
  • 1/2 cup brown rice
  • 2 cups raw cashew pieces, coarsely chopped
  • 1 medium-sized onion, chopped (about 1 1/2 cups)
  • 2 cloves garlic, minced (about 2 tsp.)
  • 3 large tomatoes
  • 6 slices rye bread, toasted and crushed into crumbs
  • 1/2 cup vegetable broth
  • 2 tsp. brewer's yeast
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried thyme
  • 1/2 tsp. fresh lemon juice


Preheat oven to broil. Brush eggplant slices with 2 Tbs. oil, and sprinkle with salt and pepper to taste. Place on baking sheet coated with cooking spray, and broil 5 to 7 minutes. Turn eggplant slices, and broil 5 minutes more, or until slices are tender and light brown. Set aside, and reduce oven to 350F.

Cook rice according to package directions, and set aside. Meanwhile, heat remaining 4 Tbs. oil in large skillet over medium heat. Sauté cashews, onion and garlic in oil 5 to 7 minutes, or until onion is softened and browned. Chop one tomato, and add to skillet; cook 3 minutes more.

Transfer cashew mixture to large bowl. Stir in cooked rice, breadcrumbs, broth, brewer’s yeast, basil, thyme and lemon juice. Season to taste with salt and pepper.

Coat 9x13-inch oval baking dish with cooking spray. Line bottom of dish with half of broiled eggplant slices. Spoon in cashew mixture. Top with remaining eggplant slices. Slice remaining 2 tomatoes, and layer down center of casserole to form a broad, bright red stripe.

Bake 40 to 45 minutes, or until top is browned and filling is hot. Serve immediately.

Nutrition Information

  • Calories: 422
  • Carbohydrate Content: 40 g
  • Fat Content: 25 g
  • Fiber Content: 9 g
  • Protein Content: 12 g
  • Saturated Fat Content: 4 g
  • Sodium Content: 273 mg
  • Sugar Content: 9 g