Ingredients:

1 tbsp oil
1 small onion, peeled and finely chopped
2 cloves of garlic, peeled and crushed
8 oz/225 g cashew nuts (plus some extra for decoration, if liked)
4 oz/110 g fresh breadrcumbs
1 egg (medium)
3 medium sized parsnips, cooked and mashed with a little butter
1 tsp fresh rosemary or half tsp dried
1 tsp fresh thyme or half tsp dried
1 tsp yeast extract
quarter pint/150 ml hot water or stock
salt and freshly ground black pepper
1 oz/25 g butter (plus extra for greasing)
8 oz/225 mushrooms, wiped and sliced (or chopped)

Serves 6

Directions:

Preheat oven to 180 c/350 f/gas mark 4.

Heat the oil and fry the onions and garlic until soft. Grind 8oz/225g cashew nuts in a nut mill, blender or mincer, then transfer to a large bowl and mix in the breadcrumbs. Beat the egg and add it to the dried ingredients, then mix in the mashed parsnips and herbs. Add the fried onions, being sure to scrape the pan so that all the juices go in (as nut roasts can sometimes be a little dry). Dissolve the yeast extract in hot water or stock, and add to the other ingredients. Mix well and season to taste.

Melt the butter in a frying pan and sauté the mushrooms until soft. Grease a 2lb/900g loaf tin with butter (NB my loaf tin is not non-stick; I find the loaf turns out better if I line it first with greaseproof paper, then lightly butter the paper). If you have some cashew nuts spare, put a layer in the bottom of the loaf tin (looks lovely when you turn it out).

Press half the nut mixture into the loaf tin. Cover with the mushrooms, then add the rest of the nut mixture. Press in and smooth the top. Cover with foil and bake for 1 hour.

When cooked, remove the loaf from the oven and let it stand for at least 10 minutes before turning out. Serve hot or cold.

Notes:

from Sarah Brown's 'Vegetarian Kitchen'

An ideal loaf for a 'special' meal, we always have it for Xmas dinner, with Sherry & Mushroom Sauce. (FOUND IN THE MISC RECIPES)

It is good cold, as well as hot.

You can make up the uncooked loaf in advance (even the day before) and keep it in the fridge until it is time to cook it (tho you may have to adjust the cooking time slightly if it is cooked from cold).

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