I used to make this years ago when I was vegetarian but then I lost the recipe. It was my favourite nut roast because it's moist and full of flavour, plus it's simple to make. I've reconstructed it through guess work and I'm so pleased with the result that I'd like to share it with you. This recipe makes enough for four portions on a full roast dinner. I like to eat it cold with salad or veg as a filling work lunch too.
100g Unsalted cashew nut crushed in a food processor or bashed with a rolling pin whilst still in their bag
1 tsp yeast extract (such as Marmite) dissolved in 100ml hot water
1 tsp mixed herbs
A little milk and butter (leave out for a vegan version)
Place a shelf in the middle of the oven and heat to 180C/356F/ Gas Mark 4.
Chop the parsnip into small chunks and boil until it's soft then mash it together with a little milk and butter.
Whilst you're waiting for the parsnip to cook, finely chop the mushrooms and onion and fry until soft.
In mixing bowl mix all the ingredients together well. Lightly oil a loaf tin and squish the mixture in. Bake for around 15 to 25 mins until crisp on top. If you want the rest of it to crisp up turn the roast out on to a baking tray and put it back in the oven for a few more minutes.