Cashew mushroom loaf

1 servings

Ingredients

Quantity Ingredient
1 tablespoon Vegetable oil
1 each Small onion, chopped
2 eaches Garlic cloves, crushed
8 ounces Cashew nuts
4 ounces Fresh breadcrumbs
3 mediums Parsnips, cooked & mashed
½ teaspoon Dried rosemary
½ teaspoon Dried thyme
1 teaspoon Nutritional yeast (optional)
¼ pint Hot water
1 each Salt & freshly ground pepper
1 ounce Margarine
8 ounces Mushrooms, chopped

Directions

Pre-heat the oven to gas mark 4 or 350F (180C).

Heat the oil & fry the onion & garlic till soft. Grind the cashew nuts, then mix with the breadcrumbs. Mix in the mashed parsnips & herbs. Add the onion, being sure to scrape all the juices into the mixture. Dissolve the yeast in the water & mix into the vegetable & nut mixture. Season well.

Melt the butter in a skillet & saute the chopped mushrooms until soft.

Grease a 2 pound loaf tin then press in half the nut mixture, cover with a layer of mushrooms & top with the rest of the nut mixture.

Press in well. Cover with foil & bake for 1 hour. When cooked, remove the pan & let stand for 10 minutes before turning onto a plate. Serve hot or cold. Slice to serve.

Serve with vegetables or a crisp green salad.

Adapted from Sarah Brown's "Vegetarian Kitchen"

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