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"