Monday, 21 November 2011

Mushroom and cashew nut roast

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.

200g Mushrooms
100g Unsalted cashew nut crushed in a food processor or bashed with a rolling pin whilst still in their bag
1 onion
1 parsnip
80g breadcrumbs
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.


  1. I was brought up vegetarian and we used to have mushroom roast all the time! I haven't had it since I was a kid but I'd like to try it again :) Just out of interest why did you start eating meat again? My mum had mercury poisoning and she needed to so all we just joined in lol xx

  2. Sounds lovely. I keep thinking we should try more veggie meals, bit more economical and probably much better for you than meat!

  3. Yep, veggie's definatly healthier and so cheap too. I started eating meat again just because I missed the flavour. It made me more aware of the conditions animals are raised in what gets added into meat, as well as introducing me to vegetarian food that I'd never thought of trying before so although I do eat meat I buy it quite rarely.

  4. In Sarah Browns vegetarian cookery book, she makes something similar to this on page 60 called Layered Cashew and Mushroom Roast (served with mushroom sherry sauce - yum!). We eat meat sometimes as we too love the taste but eat more adapted vegetarian meals due to the way we eat - i.e. food combining.

  5. Hi, just to let you know I have nominated your blog for a Liebster Award. You can check out my post to find out what this is, if you wish to accept it.

  6. As a veggie this really appeals to me. Its been a while since I made a loaf, so am keeping this recipe in mind.