Layered Cashew and Mushroom Nut Roast

Recipe by Brighde
READY IN: 1hr 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pre-heat the oven at 180 Celsius.
  • Heat the oil and fry the onion and garlic until soft.
  • 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.
  • Mix the cashew nuts with the breadcrumbs.
  • Beat the egg and add to the dry ingredients.
  • Mix in the mashed parsnips and herbs.
  • 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.
  • Dissolve the vegemite in the hot water or stock and add to the other ingredients. Season well.
  • Melt the butter in a frying pan and saute the chopped mushrooms until soft.
  • 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.
  • Cover with foil and bake for one hour.
  • When cooked, remove from the oven and let it stand for 10 minutes before turning it out.
  • Serve hot or cold.
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