Ingredients Jump to Instructions ↓

  1. 1 tb Vegetable oil

  2. 1 ea Small onion, chopped

  3. 2 ea Garlic cloves, crushed

  4. 8 oz Cashew nuts

  5. 4 oz Fresh breadcrumbs

  6. 3 md Parsnips, cooked & mashed

  7. 1/2ts Dried rosemary

  8. 1/2ts Dried thyme

  9. 1 ts Nutritional yeast

  10. 1/4pt Hot water

  11. 1 ea Salt & freshly ground pepper

  12. 1 oz Margarine

  13. 8 oz Mushrooms, chopped

Instructions Jump to Ingredients ↑

  1. + 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.


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