Cashew Roast

Ingredients:

1 lg. onion (diced fine)
3 stalks celery (diced fine)
3 c. cashews (toasted, ground fine)
2 c. vegeburger
3 T. canola (or olive oil)
1 c. soy milk
2 T. cornstarch
3 t. McKay’s Beef-Style Seasoning
1 T. Bragg’s Liquid Aminos
1/2 t. salt
1/2 c. Grapseed Vegenaise (mayonnaise substitute)

Directions:

Saute onions and celery in oil until onion is clear and celery tender; put in large mixing bowl.
Add rest of ingredients; mix will.
Pour into 9″ x 13″ casserole dish sprayed with nonstick cooking spray.
Cover with foil; set dish in shallow pan of water.
Bake 350 deg. F. 45 min.
Remove from water; uncover; bake 15 more min.
Cut into squares; serve warm with ketchup or gravy.

Yield: Twenty 1/2-cup servings.

Nutritional Information:

Per serving: calories: 196; fat: 13.7 grams; saturated fat: 2.4 grams; carbohydrates: 10.8 grams; dietary fiber: 1.3 grams; sugar: 1.7 grams; protein 7.7 grams.