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Cashew Mushroom Loaf Recipe

User Rating 4 Star Rating (1 Review)


Vegetarian meatloaf gets a boost from cashews, parsnips, mushrooms, and herbs.

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes


  • 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


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.

User Reviews

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 4 out of 5
i've been making this since 1987, Member readyf

In 1987 a friend in the UK made this for me and I liked it so much I bought the recipe book. I've been making ever since, especially for parties. It's better the second day. It's really an excellent dish...part terrine, part pate, part loaf.

16 out of 16 people found this helpful.

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