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 and mashed

  7. 1/2 ts Dried rosemary

  8. 1/2 ts Dried thyme

  9. 1 ts Nutritional yeast 

  10. 1/4 pt Hot water

  11. 1 ea Salt and freshly ground pepper

  12. 1 oz Margarine

  13. 8 oz Mushrooms, chopped

Instructions Jump to Ingredients ↑

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

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

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

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

  5. Cover with foil and bake for 1 hour. When cooked, remove the pan and let stand for 10 minutes before turning onto a plate. Serve hot or cold.

  6. Slice to serve.

  7. Serve with vegetables or a crisp green salad.

  8. Adapted from Sarah Brown’s ‘Vegetarian Kitchen’ —–


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