This Layered Cashew & Mushroom Loaf is a comforting, plant-based main dish that combines the earthy richness of mushrooms with the subtle sweetness of parsnips. The base is a savory blend of ground cashews, breadcrumbs, and fresh herbs, bound together with egg and stock. It offers a satisfying texture contrast between the soft parsnip layer and the firm mushroom topping. Perfect for weeknight dinners, potlucks, or meal prep, this loaf tastes delicious served hot or cold.
Layered Cashew & Mushroom Loaf
Description
This Layered Cashew & Mushroom Loaf is a comforting, plant-based main dish that combines the earthy richness of mushrooms with the subtle sweetness of parsnips. The base is a savory blend of ground cashews, breadcrumbs, and fresh herbs, bound together with egg and stock. It offers a satisfying texture contrast between the soft parsnip layer and the firm mushroom topping. Perfect for weeknight dinners, potlucks, or meal prep, this loaf tastes delicious served hot or cold.Ingredients
Directions
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Preheat the oven to 350F (180C) or Gas Mark 4. Grease a 2-pound loaf pan.
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Cook the parsnips until tender, then mash them with a little margarine or butter until smooth.
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Grind the cashew nuts in a food processor, blender, or nut mill until they resemble coarse meal.
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In a large bowl, mix the ground cashews with the breadcrumbs.
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Beat the egg well and add it to the cashew and breadcrumb mixture.
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Stir in the mashed parsnips, rosemary, and thyme.
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Heat 1 tablespoon of oil in a skillet over medium heat. Add the chopped onion and garlic (if using) and fry until soft and translucent.
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Add the fried onion mixture to the bowl with the cashew-parsnip mix.
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Dissolve the yeast extract in the stock and stir this liquid into the bowl.
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Season the mixture well with salt and freshly ground black pepper.
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Press half of the loaf mixture into the bottom of the prepared loaf pan, flattening it evenly.
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Melt the remaining butter or oil in a skillet and saut the chopped mushrooms until they are soft and have released their moisture.
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Spread the cooked mushrooms evenly over the first layer of loaf mixture in the pan.
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Top with the remaining loaf mixture, pressing down firmly to compact the layers.
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Cover the pan tightly with aluminum foil.
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Bake for 1 hour.
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Remove from the oven and let the loaf stand in the pan for 10 minutes to set.
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Carefully turn the loaf out onto a serving plate. Slice and serve warm or at room temperature.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 1032.4kcal
- % Daily Value *
- Total Fat 64.4g100%
- Saturated Fat 11.5g58%
- Cholesterol 31.1mg11%
- Sodium 443.0mg19%
- Total Carbohydrate 92.7g31%
- Dietary Fiber 9.5g38%
- Sugars 9.0g
- Protein 33.4g67%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Parsnips should be peeled, chopped, and boiled or steamed until tender before mashing. If you cannot find parsnips, you can substitute them with an equal amount of mashed potatoes for a milder flavor.
If using fresh rosemary and thyme instead of dried, double the amounts (1 teaspoon each) and chop them finely.
The recipe mentions garlic in the directions but not in the ingredient list. If you enjoy garlic, add 1-2 minced cloves when frying the onions.
Storage: This loaf keeps well in the refrigerator for up to 3 days.
Freezing: The loaf freezes well. Slice into portions, wrap tightly in foil or plastic wrap, and freeze for up to 3 months. To serve, thaw overnight in the fridge and reheat in a medium oven until hot.
Serving: This dish is excellent served hot as a main course with vegetables, or cold as part of a picnic or sandwich filling.
