Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

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