Ingredients

1 Tbsp. vegetable oil
1 each small onion, chopped
2 each garlic cloves, crushed
8 ounce cashew nuts
4 ounce fresh breadcrumbs
3 medium parsnips, cooked and mashed
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
1 tsp. nutritional yeast (optional)
1/4 pint hot water
1 each salt and freshly ground pepper
1 ounce margarine
8 ounce mushrooms, chopped

Cooking Instructions

Pre heat the oven to gas mark 4 or 350 degrees (180c). Heat the oil and fry the onion and garlic till soft. Grind the cashew nuts, then mix with the breadcrumbs. Mix in the mashed parsnips and herbs. Add the onion, being sure to scrape all the juices into the mixture. Dissolve the yeast in the water and mix into the vegetable and nut mixture. Season well. Melt the butter in a skillet and Saute the chopped mushrooms until soft. Grease a 2 pound loaf tin then press in half the nut mixture, cover with a layer of mushrooms and top with the rest of the nut mixture. Press in 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.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)