Cashew and Mushroom Nut Roast

cashew-nut-roast
Well seeing as Christmas is fast approaching I thought the obvious recipe to share would be the nut roast I make every year.  It has changed a little over the years, the main overhaul 2 years ago when I made it vegan by removing the egg, but also mixing the mushrooms in to the mix rather than as a separate layer, as I found it would always break in two when I sliced it.  This is an OLD recipe.  From a Sarah Brown book called Vegetarian Kitchen published in 1984.  So to say this has passed the test of time is an understatement!

Cashew and Mushroom Nut Roast
 
Prep time
Cook time
Total time
 
Christmassy Nut Roast
Author:
Recipe type: Main
Cuisine: British
Serves: 6
Ingredients
  • Spray of olive oil
  • 1 medium onion, finely chopped
  • 2 garlic cloves, crushed
  • 225 g cashew nuts
  • 110 g fresh breadcrumbs (in processor)
  • 1 tsp chia, 1 tsp flaxmeal mixed with ⅓ cup water
  • 3 medium parsnips, cooked and mashed
  • 1 tsp fresh rosemary
  • 1 tsp fresh thyme
  • ¼ - ½ tsp sage (optional)
  • 1 tsp marmite dissolved in 1 cup boiling water / 1 cup vegetable stock
  • salt & freshly ground black pepper
  • 225 g mushrooms - finely chopped
Instructions
  1. Pre-heat the oven at 180 Celsius.
  2. Heat a large frying pan with a spray of oil, and fry the onion and garlic until soft. Add the mushrooms and continue to sauté until the liquid has been released and evaporated.
  3. Grind the cashew nuts in a nut mill, blender or mincer until they resemble breadcrumbs, place in a large mixing bowl and add the breadcrumbs.
  4. Mix in the mashed parsnips and herbs.
  5. Add the fried onions and mushrooms; be sure to scrape the pan so that any remaining liquid goes in, don’t lose that flavour!
  6. Add the chia/flax mixture
  7. Dissolve the vegemite in the hot water or stock and add to the other ingredients. Mix very thoroughly and season well. The mixture should be like a thick cake mixture.
  8. Grease a 900g loaf tin or line with baking paper. Spoon the mixture into the tin and press down firmly.
  9. Cover with greased foil and bake for one hour.
  10. When cooked, remove from the oven and let it stand for 10 minutes before turning it out.
  11. NOTES: Timesavers:
  12. Make sure you put the parsnips on to cook first if you haven’t got them cooked already.
  13. Make the dry ingredients first - breadcrumbs, then the ground cashews in the processor, then add to your bowl.
  14. Then use processor again to chop the onion and mushrooms, add that to your frying pan.

One thought on “Cashew and Mushroom Nut Roast

  1. Jane

    i made the nut roast tonight. It was a huge hhit even with my omnivore husband. This will be on our Christmas menu. Delish!

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