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

 

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Prep time

20 mins

Cook time

1 hour

Total time

1 hour 20 mins

 

Christmassy Nut Roast

Author: Deb

Recipe type: Main

Cuisine: British

Serves: 6

Ingredients

• 1 medium onion, finely chopped
• 2 garlic cloves, crushed
• 225 g mushrooms - finely chopped
• 225 g cashew nuts
• 110 g sliced wholemeal bread - for breadcrumbs (in processor)
• 1 tsp chia, 1 tsp flaxmeal mixed with ⅓ cup water
• 3 medium parsnips, peeled, steamed or boiled then mashed
• 1 tsp fresh rosemary, finely chopped
• 1 tsp fresh thyme, finely chopped
• ¼ - ½ tsp sage (optional)
• 1 tsp marmite or vegemite dissolved in 1 cup boiling water / 1 cup vegetable stock
• salt & freshly ground black pepper

Instructions

1. Pre-heat the oven at 180 Celsius.
2. Heat a large frying pan and fry the onion and garlic until soft, adding a splash of water where necessary. Add the mushrooms and continue to sauté until the liquid has been released and evaporated.
3. Grind the bread into breadcrumbs and place in a large bowl. Prorcess the cashew nuts in the same way until they resemble breadcrumbs, add to the bowl.
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 marmite 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.

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