Recipe by Sharon123
Cashews, parsnips, onions all add wonderful flavor to this vegetarian main dish! This is adapted from Home Cooking.
Top Review by Dr. Jenny
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!
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 garlic cloves, crushed
- 8 ounces cashew nuts (about 1 cup)
- 4 ounces fresh breadcrumbs (whole wheat or rye is good)
- 3 medium parsnips, cooked and mashed
- 1⁄2 teaspoon dried rosemary
- 1⁄2 teaspoon dried thyme
- 2 teaspoons nutritional yeast (optional)
- 1⁄4 pint hot water
- salt & freshly ground black pepper
- 1 ounce butter
- 8 ounces mushrooms, chopped
Directions See How It's Made
- Pre-heat the oven to 350*F .
- Heat the oil and fry the onion and garlic until soft, about 8 minutes. In a food processor, process the cashew nuts until finely ground, then mix with the breadcrumbs. Mix in the mashed parsnips and herbs. Add the onion, and be sure to scrape all the juices into the mixture.
- Dissolve the yeast in the water and mix into the vegetable nut mixture. Season well with salt and pepper.
- Melt the butter in a skillet and saute the chopped mushrooms until soft, about 10 minutes. Grease a 2-pound loaf pan and press in half the nut mixture. Cover with a layer of mushrooms and top with the rest of the nut mixture.
- Press down well. Cover with foil and bake for 1 hour. When cooked, remove the pan and let stand for 10 minutes before turning onto a plate. Serve hot or cold. Slice to serve. Serve with vegetables or a crisp green salad. This would be good with gravy too. Enjoy!