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August 10, 2009

Mushroom Nut Loaf

mushroom nut loafThis meal is great for family Sunday lunch. Better to serve with vegetables and gravy. Makes 4 servings.


  • 2 tbsp. olive oil
  • 3 parsnips, cooked and mashed
  • 2 small onions, chopped
  • 3 cloves of garlic, crushed
  • 8 oz. (200g) cashew nuts, ground
  • 1 tbsp. cornflour
  • 1 tsp. chopped chives
  • 1 tsp. thyme
  • 4 fl.oz. (100ml) veg stock
  • 1 tsp. yeast extract (e.g. Marmite)
  • 8oz. (200g) mushrooms, finely sliced

Boil or steam the parsnips. Preheat oven to 350 °F or equivalent. Take a pan, and heat 1 tbsp. olive oil in it. Fry the onions and garlic together.

Take a bowl of an appropriate size and mix fried onions and garlic, the ground cashew nuts, herbs, and cornflour in it. After that add properly mashed boiled parsnips. Dissolve the yeast extract in the stock and add to the bowl.Fry the mushrooms in 1 tbsp. oil until soft.

Grease a 2 lb loaf tin.Press half the nut mixture into the tin, cover with the mushrooms and top with the rest of the mixture. Wrap the loaf tin in foil and bake for 1 hour.

Better to serve in 10 minutes after it’s ready.


Vegetarian Recipes

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