Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Vegetable oil 1/2 ts Dried thyme
1 ea Small onion, chopped 1 ts Nutritional yeast (optional)
2 ea Garlic cloves, crushed 1/4 pt Hot water
8 oz Cashew nuts 1 ea Salt freshly ground pepper
4 oz Fresh breadcrumbs 1 oz Margarine
3 md Parsnips, cooked mashed 8 oz Mushrooms, chopped
1/2 ts Dried rosemary

Pre-heat the oven to gas mark 4 or 350F (180C).

Heat the oil fry the onion garlic till soft. Grind the cashew nuts,
then mix with the breadcrumbs. Mix in the mashed parsnips herbs. Add
the onion, being sure to scrape all the juices into the mixture. Dissolve
the yeast in the water mix into the vegetable nut mixture. Season
well.

Melt the butter in a skillet 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 top with the rest of the nut mixture. Press in well.
Cover with foil bake for 1 hour. When cooked, remove the pan 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.

Adapted from Sarah Brown's "Vegetarian Kitchen"

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