Cashew Mushroom Loaf
Description
This International side-dish features Vegetable oil 1/2 teaspoon Dried thyme, Small onion, chopped 1 teaspoon Nutritional yeast (optional, Garlic cloves, crushed 1/4 pt Hot water. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Pre-heat the oven to gas mark 4 or 350F (180C).
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Heat the oil & fry the onion & garlic till soft.
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Grind the cashew nuts, then mix with the breadcrumbs.
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Mix in the mashed parsnips & herbs.
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Add the onion, being sure to scrape all the juices into the mixture.
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Dissolve the yeast in the water & mix into the vegetable & nut mixture.
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Season well.
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Melt the butter in a skillet & saute the chopped mushrooms until soft.
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Grease a 2 pound loaf tin then press in half the nut mixture,
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cover with a
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layer of mushrooms & top with the
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rest of the nut mixture.
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Press in well.
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Cover with foil & bake for 1 hour.
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When cooked, remove the pan & let stand for 10 minutes before turning onto a plate.
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Serve hot or cold.
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Slice to serve.
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Serve with vegetables or a crisp green salad.
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Adapted from Sarah Brown's "Vegetarian Kitchen"
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 1599.5kcal
- % Daily Value *
- Total Fat 95.5g147%
- Saturated Fat 16.8g85%
- Cholesterol 0.0mg0%
- Sodium 657.0mg28%
- Total Carbohydrate 155.2g52%
- Dietary Fiber 15.2g61%
- Sugars 13.9g
- Protein 51.7g104%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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