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Ingredients
- 1 Tbsp. Vegetable oil
- 1 sm onion, minced
- 2 x Garlic cloves, crushed
- 8 ounce Cashew nuts
- 4 ounce Fresh breadcrumbs
- 3 med Parsnips, cooked & mashed
- 1/2 tsp Dry rosemary
- 1/2 tsp Dry thyme
- 1 tsp Nutritional yeast (optional)
- 1/4 pt Warm water
- 1 x Salt & freshly grnd pepper
- 1 ounce Butter
- 8 ounce Mushrooms, minced
Directions
- Pre-heat the oven to gas mark 4 or possibly 350F (180C). Heat the oil & fry the onion & garlic until soft. Grind the cashew nuts, then mix with the breadcrumbs. Fold in the mashed parsnips & herbs. Add in the onion, being sure to scrape all the juices into the mix. Dissolve the yeast in the water & mix into the vegetable & nut mix. Season well. Heat the butter in a skillet & saute/fry the minced mushrooms till soft. Grease a 2 lb. loaf tin then press in half the nut mix, cover with a layer of mushrooms & top with the rest of the nut mix. Press in well. Cover with foil & bake for 1 hour. When cooked, remove the pan & let stand for 10 min before turning onto a plate. Serve warm or possibly cool. Slice to serve. Serve with vegetables or possibly a crisp green salad.
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