Layered Cashew & Mushroom Roast (V)
Veggie Roast - serves 6 to 8
Serve with Mushroom & Sherry Sauce (V)
1 tbsp oil
1 small onion, finely chopped
2 cloves garlic, crushed
225g cashew nuts
110g fresh breadcrumbs
1 egg
3 medium parsnips, cooked and mashed with a little butter
1 tsp fresh rosemary (1/2 tsp dried)
1 tsp fresh thyme (1/2 tsp dried)
1 tsp yeast extract
150ml hot water or stock
salt and freshly ground black pepper
25g butter
225g mushrooms, chopped
butter for greasing
2lb loaf tin
Blender/Spice grinder
Frying pan
Pre-heat oven to 180C.
Heat oil and fry onion and garlic until soft.
Grind cashew nuts in blender then mix with breadcrumbs.
Add a beaten egg to the dry ingredients and mix in parsnip and herbs.
Add the onion and juices from the pan.
Dissolve yeast extract in hot water or stock and add to the mix. Season well.
Melt the butter in a frying pan and saute the chopped mushrooms until soft.
Grease a 2lb loaf tin with butter then press in half the nut mixture. Cover with the mushroom mixture and top with the rest of the nut mixture.
Cover with foil and bake for 1 hour.
When cooked remove from oven and let stand for 10 minutes before turning out.