Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Ingredients:
- 1 Tablespoon vegetable oil
- 1 small onion, chopped
- 2 garlic cloves, crushed
- 8 ounces cashew nuts
- 4 ounces fresh bread crumbs
- 3 medium parsnips, cooked and mashed
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1 teaspoon nutritional yeast (optional)
- 1/2 cup hot water
- Salt and freshly ground pepper
- 2 Tablespoons butter
- 8 ounces mushrooms, chopped
Preparation:
Preheat the oven to 350 degrees F (gas mark 4 or 180 degrees C).
Heat the oil and fry the onion and garlic until soft. Grind the cashew nuts, then mix with the breadcrumbs. Mix in the mashed parsnips, rosemary, and thyme. Add the onion, being sure to scrape all the juices into the mixture.
Dissolve the yeast in the water and mix into the vegetable nut mixture. Season well.
Melt the butter in a skillet and saute the chopped mushrooms until soft. Grease a 2-pound loaf pan, then press in half the nut mixture. Cover with a layer of mushrooms and top with the rest of the nut mixture.
Press down well. 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. Slice loaf to serve. Serve with vegetables or a crisp green salad.
Yield: 6 to 8 servings
Recipe Source: Vegetarian Kitchen by Sarah Brown (BBC Publications)
Reprinted with permission.
Heat the oil and fry the onion and garlic until soft. Grind the cashew nuts, then mix with the breadcrumbs. Mix in the mashed parsnips, rosemary, and thyme. Add the onion, being sure to scrape all the juices into the mixture.
Dissolve the yeast in the water and mix into the vegetable nut mixture. Season well.
Melt the butter in a skillet and saute the chopped mushrooms until soft. Grease a 2-pound loaf pan, then press in half the nut mixture. Cover with a layer of mushrooms and top with the rest of the nut mixture.
Press down well. 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. Slice loaf to serve. Serve with vegetables or a crisp green salad.
Yield: 6 to 8 servings
Recipe Source: Vegetarian Kitchen by Sarah Brown (BBC Publications)
Reprinted with permission.
