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We enjoyed this nice autumny dish. I wasn't sure if I should use raw cashews or dry roasted, so I used a bit of both. I also used the optional nutritional yeast. I boiled the parsnips without peeling and then mashed them up. We found this recipe to be flavorful and savory. I served with oven roasted carrots and parsnips as a side. Thanks for posting!
This was outstanding! I made a few modifications based on my taste and availability of ingredients. I had some mixed nuts and some pistachios on hand so those replaced the cashews. I couldn't find parsnips so I substituted a small rutabaga which I cooked with 3 carrots. Then I mashed them together. I tend to like more herbs and spices then what is generally posted on the zaar so I doubled the rosemary and thyme and threw in some dried coriander.It was delicious! The cooking time was off for my oven but I will definitely make this again. Thanks Sharon, for a great recipe.
A superb vegetarian dish with a lovely blend of flavours (the herbs were just right!) and, for want of a better decription, a true 'meatloaf' texture. Apart from adding some baby spinach leaves in the last 2 minutes the onions and garlic were being sautéed, I made this exactly to the recipe. But it's obviously a versatile recipe. Next time, I'm thinking that I may add some baby carrots (probably grated rather than cooked). Thank you, Sharon, for another fabulous vegetarian recipe which I know I'll make again. We enjoyed it both warm and, next day, at room temperature, with a potato salad . Slices of this loaf would also be delicious in a sandwich. I'm thinking take-to-work lunches!