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    You are in: Home / Recipes / Layered Cashew and Mushroom Nut Roast Recipe
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    Layered Cashew and Mushroom Nut Roast

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    45 mins

    1 hr

    Brighde's Note:

    This recipe was given to our family about 20 years ago and it goes very well with the vegetarian gravy from recipe 243433. This recipe is an excellent roast to have for a Christmas dinner. Most meat eaters will try it and proclaim they like it more than the turkey! I have often made double and frozen it to be used later on as it is a little long to make. Substitute the fresh herbs for half the amount of dried.

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    Units: US | Metric


    1. 1
      Pre-heat the oven at 180 Celsius.
    2. 2
      Heat the oil and fry the onion and garlic until soft.
    3. 3
      Grind the cashew nuts in a nut mill, blender or mincer until they are in small pieces. Don't go too far. You don't want them in a powder.
    4. 4
      Mix the cashew nuts with the breadcrumbs.
    5. 5
      Beat the egg and add to the dry ingredients.
    6. 6
      Mix in the mashed parsnips and herbs.
    7. 7
      Add the fried, be sure to scrape the pan so that all the juices go in as this will help keep the nut roast moist.
    8. 8
      Dissolve the vegemite in the hot water or stock and add to the other ingredients. Season well.
    9. 9
      Melt the butter in a frying pan and saute the chopped mushrooms until soft.
    10. 10
      Grease a 900g loaf tin with butter and put in half the nut mixture. Cover with a layer of mushrooms and add the rest of the nut mixture.
    11. 11
      Cover with foil and bake for one hour.
    12. 12
      When cooked, remove from the oven and let it stand for 10 minutes before turning it out.
    13. 13
      Serve hot or cold.

    Ratings & Reviews:

    • on December 13, 2007


      I'm very pleased to find this recipe as its a good'n and one I know well. It came from Sarah Brown's Vegetarian Kitchen, the book from the tv programme of the same name which was aired on the BBC about 20 years ago. I've been vegetarian for 22 years and this is the BEST nut roast I've come across yet and I've eaten it every Christmas since I stopped eating turkey! Make a good tasty gravy to complement this, some nice crispy roast potatoes, plus all the trimmings and you can't get a better veggie Christmas dinner!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 14, 2014


      Most delicious nut roast I have ever tried. So glad I found it just before Christmas.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 10, 2013


      I'm so happy to have found this recipe! This is one that mum cooked for us when we were children (that's more than 20 years ago so I don't know where her recipe came from....). The only differences are that she sliced the mushrooms to put in the middle and as I grew up in the UK we used marmite not vegemite! She also used to make a mushroom and onion (and parsley??) sauce to serve with it. I'm going to cook it for my brood tonight and I'm sure it'll be as big a hit with them as it was with us!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Layered Cashew and Mushroom Nut Roast

    Serving Size: 1 (135 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 363.3
    Calories from Fat 224
    Total Fat 24.9 g
    Saturated Fat 6.3 g
    Cholesterol 39.9 mg
    Sodium 454.8 mg
    Total Carbohydrate 27.9 g
    Dietary Fiber 2.5 g
    Sugars 4.0 g
    Protein 10.5 g

    The following items or measurements are not included:


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