Layered Cashew & Mushroom Roast
1 tablespoon oil
1 small onion, finely chopped
2 cloves garlic, crushed
8oz (225g) cashew nuts
4oz (110g) fresh breadcrumbs
3 medium parsnips, cooked and mashed with a little vegan margarine
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1 teaspoon yeast extract (Marmite® or Vegemite®)
1/4 pint (150ml) hot vegetable stock
salt & pepper to taste
1oz (25g) vegan margarine
8oz (225g) mushrooms, chopped
THE best nut roast recipe ever!
Pre-heat oven to gas mark 4 / 350oF / 180oC.
Heat oil, fry onion and garlic until soft.
Grind the cashew in a blender and mix with the breadcrumbs, mashed parsnips & herbs.
Add the fried onion and garlic (and any juices). Dissolve the yeast extract in the hot stock and mix into the nutty mixture. Season with salt and pepper.
Melt the vegan margarine in a frying pan, and sauté the mushrooms until soft.
Grease a 2 pound loaf tin (or whatever large tin / casserole dish you have). Press in half of the nut mixture. Cover with a layer of mushrooms (use all the mushrooms) and top with the rest of the nut mixture. Cover with foil and bake for about an hour.
When cooked, remove from the oven and leave to stand for at least 10 minutes before turning out. Serve hot or cold.
The roast freezes well.
This IS the best nut roast recipe ever -all my meat eating friends who have tried it have wanted the recipe!